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Dergiler / Journal of Food and Health Science / 2015 / Cilt: 1 - Sayı: 3

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Serkan KORAL
Sevim KÖSE
Sayfa
150–165
Yayın Tarihi
2022-10-18
DOI
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Significant variations occurred (p

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Amaç & Hipotez:This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing.
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Temel Bulgular & Veri:The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage.
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Sonuç & Katkı:Significant variations occurred (p
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p

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Bu Makaleye Atıf Yap

KORAL, S., KÖSE, S. (2022). EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science, Cilt: 1 - Sayı: 3, 150–165. https://ajindex.com/articles/563455

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Kaynakça (6)

  1. Abbey, L.D. (1998): Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in ice. FAO, Rome, Italy, No: 571, 61-66.
  2. Al-Bulushi, I., Poole, S., Deeth, H.C., Dykes, G.A. (2009): Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a Review. Critical Reviews in Food Science and Nutrition, 49(4): 369-377.
  3. AOAC. (1995): Official Methods of Analysis. Association of Official Analytical Chemists. Official Methods, 985.14, Gaithersburg, MD. Archer, M. (2010): Sensory assessment score sheets for fish and shellfish Torry & QIM. Research & Development Department of Seafish. http://www.seafish.org/media/Publication s/sensory_assessment_scoresheets_14_5_1 0.pdf Ayala, M.E., Salas, A., Carbajal, M., Plácido, M., Albrecht-Ruiz, M. (2001): Behaviour of degradation for Peruvian anchovy (Engraulis ringens) stored at temperature refrigeration. Ciencia y Tecnologia Alimentos, 3(3): 161- 168. Botta, J.R. (1995): Evaluation of seafood freshness quality. VCH Publishers Inc., New York. Boland, F.E., Paige, D.D. (1971): Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Journal of AOAC International, 54(3): 725-727. Castañón, C., Barral, A.O. (1990). On-board Handling and preservation of anchovy (Engraulis anchoita) catches. International Journal of Refrigeration, 13(3): 203-206.
  4. Careche, M., García, R., Borderías, J. (2002): Anchovy shelf-life as affected by different chilling methods during distribution. Journal of Food Protection, 65(2): 353-362.
  5. Chaouqy, N.E., El Marrakchi, A. (2005): Aspects chimiques et bactériologiques de l'anchois (Engraulis encrasicholus) entreposé sous glace et à moyenne température (20-25°C). Revue de Medecine Veterinaire, 156(6): 341- 349. Chotimarkorn, C. (2011): Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. Journal of Food Sciences and Technology, 51(2): 285- 93. Connel, J.J. (1990): Methods of assessing and selecting for quality. In Control of fish Quality. 3rd ed. Fishing News Books, Oxford. Pp. 122-150.
  6. Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993): Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76(3): 575-577. EU Directive. (2005a): Official Journal of the European Union. Commission Regulation (EC) No 2074/2005 of 5 December 2005. L 338/36. EU Directive. (2005b): Commission Regulation