Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage
MetadataShow full item record
The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure. © Association of Food Scientists & Technologists (India) 2010.
Showing items related by title, author, creator and subject.
Nada, A.; Hawas, A.; Amin, N.; Elnashar, Magdy; Abd Elmageed, Z. (2012)This study was conducted to evaluate the modulatory effect of aqueous extract of Curcuma longa (L.) against girradiation (GR), which induces biochemical disorders in male rats. The sublethal dose of GR was determined in ...
Moore, Brioni R. (2011)Murine malaria models have proved to be a valuable preclinical tool, particularly in the development of new concepts in the research of human malaria. Plasmodium berghei (P. berghei), is the most extensively studied and ...
Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing regionZhong, J.; Ye, X.; Fang, Zhongxiang; Xie, G.; Liao, N.; Shu, J.; Liu, D. (2012)The aim of this study was to investigate the levels of nine biogenic amines in two types of Chinese rice wine (semi-dry and semi-sweet) from the Shaoxing region. Thirty-nine samples from different manufacturers were ...