Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review
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DOI: 10.3390/antiox12020245
Abstract: Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning… read more here.
Keywords: addition; compounds packing; seafood; review ... See more keywords
Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood
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DOI: 10.3390/foods11182743
Abstract: Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine… read more here.
Keywords: storage temperature; temperature time; amines canned; canned seafood ... See more keywords