Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce-Reference-Cited by-同舟云学术

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

Published:2018-03-14 Issue:4 Volume:27 Page:496-507
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Wang Yueqi¹²,Li Chunsheng²,Li Laihao²,Yang Xianqing²,Wu Yanyan²,Zhao Yongqiang²,Wei Ya²

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, Qingdao, China

2. Key Laboratory of Aquatic Product Processing, Guangdong Provincial Key Laboratory of Fishery Ecology Environment, Chinese Academy of Fishery Sciences, Guangzhou, China

Funder

National Natural Science Foundation of China

China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund, South China Sea Fisheries Research Institute

Science and Technology Program of Guangzhou of China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1450573

Reference36 articles.

1. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

2. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

3. Complete Genome Sequence of the Haloalkaliphilic, Hydrogen-Producing Bacterium Halanaerobium hydrogeniformans

4. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone) - effect of modified atmosphere packaging and previous frozen storage

5. Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

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