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dc.contributor.authorRuiz-Capillas, C.-
dc.contributor.authorMoral, Antonio-
dc.date.accessioned2013-11-26T15:42:14Z-
dc.date.available2013-11-26T15:42:14Z-
dc.date.issued2001-
dc.identifierissn: 0362-028X-
dc.identifier.citationJournal of Food Protection 64: 1045- 1050 (2001)-
dc.identifier.urihttp://hdl.handle.net/10261/87593-
dc.description.abstractThe production of biogenic amines in the lots of whole hake stored bulk under a controlled or modified atmosphere for 12 days with the gas mixture 40% CO2:40% O2:20% N2 and after packing in trays under a modified atmosphere in the same mixture of gases or with air was studied. Results indicated a close relation between the development of trimethylamine nitrogen (TMA-N) and the sensory parameters gill appearance and odor but not with the general appearance of the skin and eyes. These results were related to changes observed in the concentration of gases (CO2 and O2) during storage containers and trays. The lot of bulk-stored whole hake in controlled atmospheres for 12 days with the gas mixture 40% CO2:40% O2:20% N2 and then packed in trays with the same atmosphere exhibited TMA-N levels below the 12.5 mg/100 g limit designated by the legislation in force (Directive 91/143/EU) on day 31 of storage when the sensory parameters general appearance and skin and gill color were not rejected. Histamine and tyramine levels were less than 1 mg/kg, putrescine levels were approximately 7 mg/kg, and cadaverine and agmatine levels were 33.91 and 20.33 mg/100 g, respectively.-
dc.language.isoeng-
dc.publisherInternational Association for Food Protection-
dc.rightsclosedAccess-
dc.titleFormation of biogenic amines in bulk-stored chilled hake (Merluccius merluccius L.) packed under atmospheres-
dc.typeartículo-
dc.date.updated2013-11-26T15:42:15Z-
dc.description.versionPeer Reviewed-
Appears in Collections:(IF) Artículos
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