Volatile amines as freshness/spoilage indicators. a literature review

机译：挥发性胺作为新鲜度/腐败指标。文献综述

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Volatile amines are the characteristic substances responsible for the fishy odour and flavour encountered in fish alter having past the initial phase of freshness. Most consumers consider this aminic smell to be typical for fish in general and the consumer's decision of "like" or "unlike" strongly depends on the concentration of these amines in fishery products. Amines, however, are present in freshly caught marine fish on a very low level and develop in later stages of storage depending on species, temperature, time, hygienic regime and other factors (1-7).

机译：挥发性胺是导致鱼类在经历新鲜度初始阶段之后所遇到的腥臭味和风味的特征性物质。大多数消费者认为这种胺味通常是鱼类的典型特征，消费者决定“喜欢”还是“不喜欢”很大程度上取决于渔业产品中这些胺的浓度。然而，根据种类，温度，时间，卫生状况和其他因素，胺在新捕到的海鱼中的含量非常低，并在后期的存储过程中产生（1-7）。

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来源
《International Seafood Conference on the occasion of the 25th anniversary of the WEFTA 13-16 November, 1995 Noordwijkerhout, The Netherlands》|1995年|p.571-586|共16页
会议地点 Noordwijkerhout(NL)
作者
J.Oehlenschlaeger;
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原文格式 PDF
正文语种 eng
中图分类水产、渔业;
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1. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators [J] . C.C. Balamatsia, E.K. Paleologos, M.G. Kontominas, Antonie van Leeuwenhoek . 2006,第1期

机译：有氧或在4°C下经过气调包装的新鲜鸡肉中微生物菌群，感官变化和生物胺形成之间的相关性：生物胺可能作为腐败指标的作用
2. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 ℃ [J] . J. Emborg, B. G. Laursen, T. Rathjen, Journal of applied microbiology . 2002,第4期

机译：在2℃下，新鲜和解冻的大气包装鲑鱼（Salmo salar）中的微生物变质和生物胺的形成
3. Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS [J] . Wierda RL, Fletcher G, Xu L, Journal of Agricultural and Food Chemistry . 2006,第22期

机译：使用SPME-GC-MS分析新鲜帝王鲑（Oncorhynchus tshawytscha）储存过程中的挥发性化合物作为腐败指标
4. Volatile amines as freshness/spoilage indicators. a literature review [C] . J.Oehlenschlaeger International seafood conference on the occasion of anniversary of the WEFTA . 1997

机译：挥发性胺作为新鲜/腐败指标。文学评论
5. Lactic acid, low molecular weight polylactic acid, and nisin for reduction of spoilage and pathogenic bacteria on vacuum-packaged fresh raw beef. [D] . Ariyapitipun, Tipayanate. 1999

机译：乳酸，低分子量聚乳酸和乳链菌肽，可减少真空包装的新鲜生牛肉上的腐败和致病菌。
6. A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines [O] . Jorge Freitas, Pedro Silva, Paulo Vaz-Pires, 2020

机译：一种系统AQBD方法用于优化最有影响力的实验参数关于鱼类腐败相关的挥发胺分析
7. A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines [O] . Jorge Freitas, Pedro Silva, Paulo Vaz-Pires, 2020

机译：一种系统AQBD方法，用于优化最有影响力的实验参数关于鱼类腐败相关的挥发胺分析
8. Literature Survey on Causes of Spoilage of Fresh Produce-1959 to 1977 [R] . Gorfien, H., Rahman, A. R. 1982

机译：1959年至1977年新鲜农产品腐败原因文献综述

Volatile amines as freshness/spoilage indicators. a literature review

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