Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood

Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT))...

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Bibliographic Details
Main Authors: Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
biogenic amines
canned seafood
storage time
storage temperature
Online Access:https://www.mdpi.com/2304-8158/11/18/2743

Internet

https://www.mdpi.com/2304-8158/11/18/2743

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