FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 230-235.
Previous Articles Next Articles
Received:
2011-11-14
Revised:
2012-12-15
Online:
2013-02-25
Published:
2013-01-29
CLC Number:
[1] Huss HH. Quality and quality changes in fresh fish [M]. FAO Fisheries Technical.1995, Paper 348. FAO. Rome. Italy.[2] Wills CC, Proctor MRM. Integrated studies on the freshness of rainbow trout (Oncorhynchus mykiss Walbaum) postmortem during chilled and frozen storage [J]. 2004, 28(3): 213~244. [3] Saito T, Arai K, Matsuyoshi M. A new method for estimating the freshness of fish [J]. Bulletin of Japanese Society of Scientific Fisheries, 1959, 24:749~750.[4] ?zogul Y, ?zogul F, G?kbulut C. Quality assessment of wild European eel (Anguilla anguilla) stored in ice[J]. Food Chemistry, 2006, 95: 458~465.[5] ?zyurt G, ?zogul Y, ?zyurt CE, et al. Determination of the quality parameters of pike perch Sander luciopercAcaught by gillnet, longline and harpoon in Turkey [J]. Fisheries Science, 2007, 73: 412~420.[6] ?zogul F, ?zogul Y, Kuley E. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4℃) [J]. Food Chemistry, 2008,108: 933~941.[7] Alasalvar C, Taylor KDA, Shahidi F. Comparative quality assessment of cultured and wild seabream (Sparus aurata) stored in ice [J]. Journal of Agriculture and Food Chemistry, 2002, 50: 2039~2045.[8] Stone H, Sidel JL. Descriptive analysis. Sensory Evaluation Practices [M], third edition. Elsevier, Academic Press, 2004, 201~244.[9] Korel F, Luzuriaga DA, Balaban M. Objective quality assessment of raw tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision [J]. Journal of Food Science, 2001, 66 (7): 1018~1024[10] Ryder JM. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography [J]. Journal of Agricultural and Food Chemistry, 1985, 33: 678~680.[11] International Commission on Microbiological Specifications for Foods (ICMSF). Sampling plans for fish and shellfish, In: Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications [M]. University of Toronto Press, Toronto, Canada, 2nd Edition. 1986, 2: 181~196.[12] 许钟,杨宪时,郭全友等. 波动温度下罗非鱼特定腐败菌生长动力学模型和货架期[J]. 微生物学报,2005,45(5):798-801.[13] Jorgensen B R , Gibson D M , Huss H H. Microbiological quality and shelf life prediction of chilled fish [J] . International Journal of Food Microbiology, 1988, 6 : 295~307.[14] 陆利霞, 李霞, 孙芸等. 鲫鱼贮藏鲜度评价物理特性指标的研究[J].食品与发酵工业, 2007, 33(5): 162~165.[15] Koutsoumanis K, Nychas GJE. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions [J]. International Journal of Food Microbiology, 2000, 60: 171~184.[16] Chytiri S, ChouliarAI, Savvaidis IN, et al. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout [J]. Food Microbiology, 2004, 21: 157~165. [17] Castro P, Padron JCP, Cansino MJC, Velázquez ES. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice [J]. Food Control, 2006, 17: 245~248.[18] 须山三千三,鸿巢章二. 水产食品学[M].上海:上海科学技术出版社.1992.[19] Watabe, S, Hwang GC, Ushio H, et al. Changes in rigor-mortis of carp induced by temperature acclimation [J]. Agricultural and Biological Chemistry, 1990, 54 (1): 219~221.[20] Watabe S, Ushio H, Iwamoto M, et al. Temperature-dependency of rigor-morit morit is of fish muscle: myofibrillar Mg2+-ATPcase activity and Ca2+ uptake by sarcoplasmic reticulum [J]. Journal of Food Science, 1989, 54: 1107~1115.[21] Kawai, M., Okiyama, A., & Ueda, Y. Taste enhancements between various amino acid and IMP [J]. Chemical Senses, 2002,27:739~745.[22] Kuda T, Fujit M, Goto H, Yano T. Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus[J]. Swiss Society of Food Science and Technology -LWT, 2007, 40: 1186~1190.[23] Massa, A. E., Palacios, D. L., Paredi, M., & Crupin, M. Postmortem changes in quality indices of ice-stored flounder (Paralichithys patagonicus) [J]. Journal of Food Biochemistry, 2005,29:570~590.[24] 江平重男,内山均,宇田文昭. 鱼类肌肉ATP关联物定量.食品学实验书 [M].东京:恒星社厚生阁.1974.[25] Alasalvar C, Taylor KDA, ?ksüz A, Garthwaite T, Alexis MN, Grigorakis K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical, and sensory methods [J]. Food Chemistry, 2001, 72: 33~40.[26] Mohan CO, Ravishankar CN, Srinivas A, Gopal TK, et al. Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage [J]. Innovative Food Science and Emerging Technologies, 2009, 10(2): 272~278.[27] Burns GB, Kee PJ. Liquid chromatographic determination of Hx in fish tissue [J]. Journal of Association of Offcial Analytical Chemistry, 1985, 68: 444~447.[28] Luong JHT, Male KB, Masson C, et al. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilised enzymes [J]. Journal of Food Science, 1992, 57: 77~81. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||