Time Courses of Total Volatile Basic Nitrogen (TVB-N) in Seafoods Inoculated Singly or as Mixtures with Spoilage Yeasts or Bacteria
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چکیده
منابع مشابه
Nondestructive Determination of the Total Volatile Basic Nitrogen (TVB-N) Content Using hyperspectral Imaging in Japanese Threadfin Bream (Nemipterusjaponicus) Fillet
Background and Objectives: Considering the importance of safety evaluation of fish and seafood from capture to purchase, rapid and nondestructive methods are in urgent need for seafood industry. This study aimed to assess the application of hyperspectral imaging (HSI: 430-1010 nm) for prediction of total volatile basic nitrogen (TVB-N) in Japanese-threadfin bream (Nemipterusjaponicus) fillets, ...
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113 Abstract: TVB-N (total volatile basic nitrogen) concentration in fish muscle was used as an index of freshness quality to compare the spoilage of rainbow trout wrapped in cling film and in aluminium foil. TVB-N levels in different muscle tissue and in the whole fish were measured every two days for a period of 16 days at 4-6 ̊C. In addition, three different methods of determining of TVB-N we...
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in this work, a novel and fast method for direct analysis of volatile compounds (davc) of medicinal plants has been developed by holding a filament from different parts of a plant in the gc injection port. the extraction and analysis of volatile components of a small amount of plant were carried out in one-step without any sample preparation. after optimization of temperature, extraction time a...
Growth of micro-organisms in emulsions may lead to spoilage due to the production of gas or taints by bacteria or yeasts, or to visible colonial growth of bacteria, yeasts or moulds on the surface
Numerosos alimentos son, o contienen, emulsiones. El crecimiento de bacterias en las emulsiones da lugar a alteraciones debido a bacterias, levaduras, mohos o bacterias que producen intoxicaciones alimentarias. En los alimentos constituidos por dos fases (por ejemplo emulsiones aceite-agua o agua-aceite) la estructura del alimento puede influir tanto en el ritmo de crecimiento como en las condi...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1989
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.30.19