2015
DOI: 10.1080/15287394.2015.1051206
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Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets

Abstract: Studies on microbial characterization of cold-smoked salmon and salmon trout during cold storage were performed on samples available in the Portuguese market. Samples were also classified microbiologically according to guidelines for ready-to-eat (RTE) products. Further investigations on sample variability and microbial abilities to produce tyramine and histamine were also performed. The coefficient of variation for viable counts of different groups of microorganisms of samples collected at retail market point… Show more

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Cited by 3 publications
(2 citation statements)
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“…Many factors affect that affect the microbiological content of smoked fish products during storage, such as the quality of raw fish, processing methods, and process parameters. 29 From the results (Figure 3), it can be found that whether or not plant extracts are added, the TVC in each group would still increase. In the 30 day storage experiment, the trend of microbiological population growth was significantly higher in the control group than in the other groups.…”
Section: Discussionmentioning
confidence: 94%
See 1 more Smart Citation
“…Many factors affect that affect the microbiological content of smoked fish products during storage, such as the quality of raw fish, processing methods, and process parameters. 29 From the results (Figure 3), it can be found that whether or not plant extracts are added, the TVC in each group would still increase. In the 30 day storage experiment, the trend of microbiological population growth was significantly higher in the control group than in the other groups.…”
Section: Discussionmentioning
confidence: 94%
“…When the TVC reached 7 log CFU/g, the quality of the fish was considered unacceptable. Many factors affect that affect the microbiological content of smoked fish products during storage, such as the quality of raw fish, processing methods, and process parameters . From the results (Figure ), it can be found that whether or not plant extracts are added, the TVC in each group would still increase.…”
Section: Discussionmentioning
confidence: 99%