Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage

This study aimed to elucidate the effect of ambient storage (23±2°C, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy (E. punctifer) in order to evaluate its safety, quality and stability during 12 weeks of sto...

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Bibliographic Details
Main Authors: Ismail M. Al Bulushi, Nejib Guizani, Mutamed Ayyash, Mohammed Al Za'abi, Aisha Abushelaibi, Hilton C. Deeth, Zahra Al Kharousi, Fathiya Al Hamadani, Salha Al Maskari, Jamila Alkalbani
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2020-04-01
Series:International Journal of Food Studies
Subjects:
Traditional anchovy
Diversity
Ambient
Biogenic amines
Online Access:https://www.iseki-food-ejournal.com/article/284
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