Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

This study aimed to elucidate the effect of ambient storage (23±2°C, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy (E. punctifer) in order to evaluate its safety, quality and stability during 12 weeks of sto...

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Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: Ismail M. Al Bulushi, Nejib Guizani, Mutamed Ayyash, Mohammed Al Za'abi, Aisha Abushelaibi, Hilton C. Deeth, Zahra Al Kharousi, Fathiya Al Hamadani, Salha Al Maskari, Jamila Alkalbani
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: ISEKI_Food Association (IFA) 2020-04-01
Sraith:International Journal of Food Studies
Ábhair:
Traditional anchovy
Diversity
Ambient
Biogenic amines
Rochtain ar líne:https://www.iseki-food-ejournal.com/article/284

Ar líne

https://www.iseki-food-ejournal.com/article/284

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