Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice
Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice
| dc.contributor.author | Vijayan, P.K. | |
| dc.contributor.author | Joseph, J. | |
| dc.contributor.author | Gopakumar, K. | |
| dc.date.accessioned | 2013-11-21T05:11:12Z | |
| dc.date.available | 2013-11-21T05:11:12Z | |
| dc.date.issued | 1994 | |
| dc.description.abstract | Histamine formation in flying fish (Hirundichthys coramandelensis) at ambient temperature (30±2°C) and in ice was studied along with other non-protein components and sensory qualities . The histamine content was within the limits on storage up to 9 h at ambient temperature, while at 11 h it was at the limit of acceptability . A positive relation was noticed between histamine content and TMAN-TVBN content as well as sensory qualities . During iced storage the histamine formation was negligible, reaching only 0 .22 mg 100g' fish by 17 days . | en_US |
| dc.identifier.citation | fishery technology 1994: 31(2), 142-147 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/564 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of fisheries Technologists (India), Cochin | en_US |
| dc.subject | Histamine | en_US |
| dc.subject | flying fish | en_US |
| dc.subject | ambient temperature | en_US |
| dc.title | Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice | en_US |
| dc.type | Article | en_US |
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