Relationship between microbial load and histamine content in the rainbow trout fillet during refrigeration

• Autorzy: Kamani M.H. , Safari O. , Mortazavi S. A. , Sabahi S. , Atash M. M. S.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

rainbow trout; fish fillet; storage time; refrigeration; quality parameter; histamine content; microbiological analysis; psychrophilic bacteria; coliform bacteria; Lactobacillus; Staphylococcus; yeast; mould; Escherichia coli; Salmonella

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Fisheries
• Rocznik: 2014
• Tom: 17
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume17/issue4/art-04.html

Twórcy

autor

Kamani M.H.

• Young Researchers Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

autor

Safari O.

• Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Mashhad, Iran

autor

Mortazavi S. A.

• Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

autor

Sabahi S.

• Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

autor

Atash M. M. S.

• Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran

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