Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products
Journal of Water Resources and Ocean Science
Volume 7, Issue 1, February 2018, Pages: 10-14
Received: Dec. 11, 2017;
Accepted: Jan. 1, 2018;
Published: Jan. 17, 2018
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Yakov Verkhivker, Department of Food, Odessa National Academy of Food Technologies, Odessa, Ukraine
Ella Altman, Department of Cooling, Odessa National Academy of Food Technologies, Odessa, Ukraine
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Results over of researches of maintenance of histamine are brought in fish. As materials for researches products are used from the different points of fishing-out of fish. For realization of researches used sensory, chemical and biological methods. The level of histamine has been examined in frozen fish and canned fish. The dynamics of histamine change that has been traced depends on the temperature of storage, technological parameters.
Histamine, Sensory, Chemical Photocolorimetry Methods, Biogenic Amines, Blanching
To cite this article
Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products, Journal of Water Resources and Ocean Science.
Vol. 7, No. 1,
2018, pp. 10-14.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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