Journal ArticleDOI
Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes
TLDR
The formation of volatile amines during chill storage of chicken meat, under the packaging conditions examined in the present study, seemed to be in good agreement with the increase in microbiological count (TVC) and sensory taste score except for the M2 gas mixture.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 153 citations till now. The article focuses on the topics: Food spoilage & Modified atmosphere.read more
Citations
More filters
Journal ArticleDOI
Atmospheric amines - Part I. A review
TL;DR: Amines are emitted by a wide range of sources and are ubiquitous atmospheric organic bases and approximately 150 amines and about 30 amino acids have been identified in the atmosphere as discussed by the authors.
Journal ArticleDOI
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
TL;DR: Packaging technology innovations and ingenuity will continue to provide MAP that is consumer oriented, product enhancing, environmentally responsive, and cost effective, but continued research and development by the scientific and industry sectors will be needed.
Journal ArticleDOI
Preservation technologies for fresh meat - a review.
Guanghong Zhou,X.L. Xu,Yuan Liu +2 more
TL;DR: Current methods and developing technologies for preserving fresh meat, including a combination of several preservation technologies under the so-called hurdle concept, are described.
Journal ArticleDOI
Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics.
TL;DR: The bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products is addressed and the different contamination sources are identified.
Journal ArticleDOI
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Alaa El-Din A. Bekhit,Benjamin W.B. Holman,Stephen G. Giteru,Stephen G. Giteru,David L. Hopkins +4 more
TL;DR: The use and application of TVB-N for understanding the freshness of different meat types has been comprehensively reviewed with the aim of establishing its usefulness as a freshness marker.
References
More filters
Journal ArticleDOI
Microbiological aspects of modified-atmosphere packaging technology: a review
TL;DR: The effects of MAP on the growth and survival of foodborne pathogens are considered, including the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni.
Book
Control of Fish Quality
TL;DR: In this article, the authors discuss the control of fish quality and the quality of fish in terms of quality and quantity, and propose a method to improve fish quality control in the Persian Gulf.
Journal ArticleDOI
Biogenic amines in meat and meat products
TL;DR: A better understanding of the factors determining their formation and their effects could lead to ways of controlling their production, limiting their presence in the end product, and hence, rendering them less toxic.