Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella)

Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna (Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures

(2021) Zhengkai Yi et al.   Foods

Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach

(2021) Shuai Zhuang et al.   FOOD RESEARCH INTERNATIONAL

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

(2021) Wangli Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

(2021) Norman Wiernasz et al.   Foods

The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp ( Ctenopharyngodon idellus ) fillets stored at 4 o C

(2020) Dan Hu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

(2020) Xiaowei Lou et al.   FOOD CONTROL

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

(2020) Yan Li et al.   FOOD MICROBIOLOGY

Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets

(2020) Shuai Zhuang et al.   FOOD CHEMISTRY

The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at −18 °C

(2020) Ewelina Jamróz et al.   FOOD CHEMISTRY

Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

(2019) Na Li et al.   Coatings

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels

(2018) Olumide A. Odeyemi et al.   FOOD RESEARCH INTERNATIONAL

The effect of starters with a functional arginine deiminase pathway on cheese ripening and quality

(2018) Claudia Wenzel et al.   INTERNATIONAL DAIRY JOURNAL

Inhibition of microbial spoilage of grass carp ( Ctenopharyngodon idellus ) fillets with a chitosan-based coating during refrigerated storage

(2018) Dawei Yu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

(2018) Xinyu Sun et al.   FOOD CHEMISTRY

Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging

(2018) Jingbin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

(2017) Jing Xie et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Freshness assessment of grass carp (Ctenopharyngodon idellus ) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations

(2016) Dawei Yu et al.   JOURNAL OF FOOD SAFETY

Biogenic amines in seafood: a review

(2016) K. B. Biji et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bacterial spoilers of food: Behavior, fitness and functional properties

(2015) Benoît Remenant et al.   FOOD MICROBIOLOGY

Biogenic amines in fish, fish products and shellfish: a review

(2011) Ljerka Prester   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

(2009) Ismail Al Bulushi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION