Sensory and histamine assessment of the freshness of Sardine (Sardine sindensis) during different storage conditions
Background: Storage of fish under refrigerated conditions from the time it is caught until when it is consumed has been found to be very important in reducing outbreaks of histamine poisoning. Methods: Low temperatures control bacterial histamine formation during fish processing. The shelf life of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The Running Line
2015-11-01
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| Series: | Advancements in Life Sciences |
| Online Access: | http://www.als-journal.com/312-15/ |