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  5. Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (<i>D

Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (<i>D

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：q418004922
【摘 要】
：
The formation of histamine in fermented tuna (Thunnus albacares) viscera (dayok) at different salt concentrations (10%, 17.5% and 25%) for 7 days at ambient tem
【作 者】
：
Jesebel R. Besas Erlinda I. Di 
【机 构】
：
DepartmentofFisheriesandMarineScience,InstituteofFoodScienceandTechnology
【出 处】
：
食品与营养科学(英文)
【发表日期】
：
2012年2期
【关键词】
：
HISTAMINE TUNA VISCERA Fermentation Histamine Tuna Viscera Fermentation 
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The formation of histamine in fermented tuna (Thunnus albacares) viscera (dayok) at different salt concentrations (10%, 17.5% and 25%) for 7 days at ambient temperature was investigated. Effect on chemical and microbiological changes on tuna viscera were
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