Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry
- 17 March 2006
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 224 (1), 67-74
- https://doi.org/10.1007/s00217-006-0290-4
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MSTalanta, 2005
- Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)Talanta, 2004
- Flow injection potentiometric detection of trimethylamine in seafood using tungsten oxide electrodeAnalytica Chimica Acta, 2003
- Chemical and Sensory Changes in Mediterranean Hake (Merluccius merluccius) under Refrigeration (6−8 °C) and Stored in IceJournal of Agricultural and Food Chemistry, 2002
- Chemical and Biological Liberation of Trimethylamine from FoodsJournal of Food Composition and Analysis, 2002
- Analysis of solid samples by capillary electrophoresis using a gas extraction sampling device in a flow systemAnalytica Chimica Acta, 2001
- Simple Methods for the Extraction and Identification of Amine Malodurs from Spoiled FoodstuffsJournal of Food Composition and Analysis, 1998
- Validation of a gas-chromatographic method for volatile amine determination in fish samplesFood Chemistry, 1996
- SHELF-LIFE EXTENSION OF FRESH FISH?A REVIEW PART III?FISH QUALITY AND METHODS OF ASSESSMENTJournal of Food Quality, 1990
- Objective analysis of seafood qualityFood Reviews International, 1990