STUDY OF CHANGES IN HISTAMINES AND AMINES VOLATILE RATE IN COMPARISON WITH BACTERIAL TOTAL COUNT IN REFRIGERATED TALANG QUEEN FISH AND PRESENTATION MODEL OF PREDICTIVE MODEL

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HEYDARI M.; AKHOUNDZADEH A.; REZAII M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:2 Page(s): 23-31

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Title

STUDY OF CHANGES IN HISTAMINES AND AMINES VOLATILE RATE IN COMPARISON WITH BACTERIAL TOTAL COUNT IN REFRIGERATED TALANG QUEEN FISH AND PRESENTATION MODEL OF PREDICTIVE MODEL

Author(s)

HEYDARI M. | AKHOUNDZADEH A. | REZAII M. | Issue Writer Certificate

Keywords

QUALITY CONTROLQ3

BACTERIAL TOTAL COUNTQ4

TOTAL VOLATILE NITROGENQ3

HISTAMINEQ4

TRIM-ETHYLAMINEQ4

TALANG QUEEN FISHQ4

Abstract

With regards to importance of fish and fish products as an economic available resource of animal proteins and with attention to their rapid spoilage, 10 samples of TALANG QUEEN FISH, a commercially important fish which is used in the area of retail, were examined for a comparative study on four QUALITY CONTROL methods i.e. determination of TOTAL VOLATILE NITROGEN (TVN), TRIM-ETHYLAMINE (TMA), HISTAMINE and aerobic psychotropic BACTERIAL TOTAL COUNT (TC). Considering the standard level of TC, TVN, TMA and HISTAMINE (5×105 /gr,30 mg/100g, 10 mg/100g and 5-10 mg/100g, respectively) and according to Fisher's exact test, there was no significant correlation between these factors (P>0.05) but Kappa's Test (Value= 55%) indicates a significant correlation (P=0.05) between TC and HISTAMINE in this species and its regression equation derived relating HISTAMINE to TC. It is therefore concluded that although the QUALITY CONTROL of TALANG QUEEN FISH can be approximately estimated by measurement of either HISTAMINE or total count with the usage of derived equation, but it"s much better to evaluate some of these factors simultaneously to accomplish a precise quality assessment.

Cites

A SURVEY OF THE REASONS FOR EARLY CORRUPTION OF FROZEN SHARKS

References

COMPARATIVE STUDY OF TRIMETHYLAMINE, TOTAL VOLATILE NITROGEN AND BACTERIAL TOTAL COUNT IN QUALITY CONTROL OF FROZEN BONY FISH

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APA: Copy

HEYDARI, M., AKHOUNDZADEH, A., & REZAII, M.. (2004). STUDY OF CHANGES IN HISTAMINES AND AMINES VOLATILE RATE IN COMPARISON WITH BACTERIAL TOTAL COUNT IN REFRIGERATED TALANG QUEEN FISH AND PRESENTATION MODEL OF PREDICTIVE MODEL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(2), 23-31. SID. https://sid.ir/paper/71856/en

Vancouver: Copy

HEYDARI M., AKHOUNDZADEH A., REZAII M.. STUDY OF CHANGES IN HISTAMINES AND AMINES VOLATILE RATE IN COMPARISON WITH BACTERIAL TOTAL COUNT IN REFRIGERATED TALANG QUEEN FISH AND PRESENTATION MODEL OF PREDICTIVE MODEL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(2):23-31. Available from: https://sid.ir/paper/71856/en

IEEE: Copy

M. HEYDARI, A. AKHOUNDZADEH, and M. REZAII, “STUDY OF CHANGES IN HISTAMINES AND AMINES VOLATILE RATE IN COMPARISON WITH BACTERIAL TOTAL COUNT IN REFRIGERATED TALANG QUEEN FISH AND PRESENTATION MODEL OF PREDICTIVE MODEL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 2, pp. 23–31, 2004, [Online]. Available: https://sid.ir/paper/71856/en

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