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Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.

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第一作者： Na,Qin

第一单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

作者： Na,Qin ^[1] ; Dapeng,Li ^[1] ; Hui,Hong ^[1] ; Yuemei,Zhang ^[1] ; Beiwei,Zhu ^[2] ; Yongkang,Luo ^[3]

作者单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. ^[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. ^[2] Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: luoyongkang@263.net. ^[3]

关键词 2-Phenylethylamine (PubChem CID: 1001)Adenosine triphosphate (PubChem CID: 13803)Cadaverine (PubChem CID: 273)Flesh quality Grass carp fillets Histamine (PubChem CID: 774)Inosine mono-phosphate (PubChem CID: 797)Putrescine (PubChem CID: 1045)Spermidine (PubChem CID: 1102)Spermine (PubChem CID: 1103)Stunning methods Tryptamine (PubChem CID: 1150)Tyramine (PubChem CID: 5610)

医学主题词动物(Animals);生物胺类(Biogenic Amines);鲤鱼类(Carps);鱼类(Fishes)

DOI 10.1016/j.foodchem.2016.01.071

PMID 26868557

发布时间 2018-12-02

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准确一般字义偏差语意偏离译文作用小提交