Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel

Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel

Putrescine is a low-molecular-weight organic compound that is widely found in pickled foods. Although the intake of biogenic amines is beneficial to humans, an excessive intake can cause discomfort. In this study, the ornithine decarboxylase gene (ODC) was involved in putrescine biosynthesis. After...

Full description

Bibliographic Details
Main Authors: Zhe Xu, Jiale Chang, Jiamin Zhou, Yixin Shi, Hui Chen, Lingyu Han, Maolin Tu, Tingting Li
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
putrescine
Spanish mackerel
ornithine decarboxylase
tea polyphenols
Online Access:https://www.mdpi.com/2304-8158/12/12/2347

Similar Items

Similar Items