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- W2188082309 abstract "FreshSardine fish was preserved with various methods such as; cooling, freezing, salting and canning for estimating of biogenetic amines concentrationlike; histamine, cadaverine and putrescine during differentstorage conditions and its relation with bacterial load exist in samples. Also, determination of pH values and other chemical analysis Total Volatile Base-Nitrogen (TVN), Thiobarbituric Acid (TBA) and Trimethylamine (TMA).Mean values of Biogenetic amines content in cooled sardine fish at zero time, after 4, 7, 10 and 14 days were 1, 2, 53, 79, 130 for histamine; 9, 37, 66, 92, 114 for cadaverine and 8, 13, 24,46,83 for putrescine respectively; frozen sardine fish at zero time, after 2, 4, 6 and 8 weeks were 1,1, 13, 19, 26 for histamine; 9, 14, 29, 56, 85for cadaverine and 8, 9, 12, 11, 14 for putrescine respectively; salted sardine fish at zero time, after 1,2,3 and 4 months were 1, 57, 110, 260, 760 for histamine; 9, 32, 72,143, 360 for cadaverine and 8, 48, 91, 180, 420 for putrescine respectively and canned sardine fish at zero time, after 1,2,3 and 4 months were 1, 5.8, 10, 12, 24 for histamine; 9, 3.2, 5.7, 7.8,13 for cadaverine and 8,3.7, 4.3, 6.1, 8.0 for putrescine respectively. The bacterial load was 5 x 10 in fresh Sardine fish samples and reached to 9.9 x 105; 2 x 102; 2.2 x 107 and 5.5 x 10 in cooling, freezing, salting and canning Sardine fish products, respectively. pH values and other chemical analysis like; T.V.N, T.B.A and T.M.A were 6.58, 11.2, 0.70 and 3.84 in fresh Sardine fish at zero time; 7.73, 42.0, 1.24 and 29.0 in cooled; 6.8, 19.9, 0.53 and 4.78 in frozen; 4.58, 47.2, 1.30 and 32.5 in salted and 6.82, 20.5, 0.74 and 4.11in canned Sardine fish products." @default.
- W2188082309 created "2016-06-24" @default.
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- W2188082309 date "2013-01-01" @default.
- W2188082309 modified "2023-09-27" @default.
- W2188082309 title "Estimation of Formatting Biogenetic Amines Concentration in Fresh and Processed Sardine Fish Products During Different Storage Conditions" @default.
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