Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry
- 1 October 2010
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 122 (3), 930-935
- https://doi.org/10.1016/j.foodchem.2010.03.069
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Rapid Discrimination of Scented Rice by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis Used as a Mass SensorJournal of Agricultural and Food Chemistry, 2007
- Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of AntalyaFood Chemistry, 2003
- Quadrupole ion storage tandem mass spectrometry and high-resolution mass spectrometry: complementary application in the measurement of 2,3,7,8-chlorine substituted dibenzo-p-dioxins and dibenzofurans in US foodsChemosphere, 2001
- Simple Methods for the Extraction and Identification of Amine Malodurs from Spoiled FoodstuffsJournal of Food Composition and Analysis, 1998
- Spoilage and shelf‐life extension of fresh fish and shellfishCritical Reviews in Food Science and Nutrition, 1996
- Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐ProductJournal of Food Science, 1993
- Risks of Consumption of Contaminated Seafood: The Quincy Bay Case StudyEnvironmental Health Perspectives, 1991
- Analysis of Crabmeat Volatile CompoundsJournal of Food Science, 1990
- Essential Elements in Raw, Boiled, Steamed and Pasteurized CrabmeatJournal of Food Science, 1981
- Proximate Composition of Chesapeake Bay Blue Crab (Callinectes sapidus)Journal of Food Science, 1965