Histamine-related hygienic quality of Narrow-barred spanish mackerel products and storage test of Japanese spanish mackerel meat
| Autor: | Pei-Hui Tseng, 曾培惠 |
|---|---|
| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 To elucidate the hygienic quality of commercial narrow-barred spanish mackerel products, 51 samples (including 12 raw fish cube and 39 fried fish cube samples) purchased from the supermarket, traditional market and network, were tested to determine chemical and microbial quality, and biogenic amine contents. The average levels of pH, ash content, moisture, water activity, salt content, total volatile basic nitrogen (TVBN), aerobic plate count (APC) and total coliform (TC) in raw fish cube samples and fried fish cube samples were 6.28 and 6.23, 1.64 and 1.74%, 56.7 and 51.8%, 0.98 and 0.96, 0.37 and 0.47%, 14.32 and 10.06 mg/100 g, 6.94 and 2.76 log CFU/g, and 58216.8 and 29.5 MPN/g, respectively. None of these samples contained E. coli. The average TVBN, APC and TC content of raw fish cube samples were significantly (P |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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