Senin, 10 Juli 2017

Aspek Kimia Pembusukan Ikan

Referensi :

Al Bulushi, I., S. Poole, H.C. Deeth and G.A. Dykes. 2009. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review, Critical Reviews in Food Science and Nutrition, Vol. 49, Issue 4, pp. 369 - 377

Beatty, S.A. and V.K. Collins. 1939. Studies of Fish Spoilage: VI. The Breakdown of Carbohydrates, Proteins and Amino Acids During Spoilage of Cod Muscle Press Juice, Journal of the Fisheries Research Board of Canada, vol. 4b, no. 5, pp. 412 - 423

Fernandez-Salguero, J. and I.M. Mackie. 1987. Comparative Rates of Spoilage of Fillets and Whole Fish During Storage of Haddock (Melanogrammus aeglefinus) and Herring (Clupea harengus) as Determined By The Formation of Non-Volatile and Volatile Amines. International Journal of Food Science & Technology, vol. 22, issue 4, pp. 385 – 390

Grigorakis, K., K.D.A. Taylor and M.N. Alexis. 2003. Seasonal Patterns of Spoilage of Ice-Stored Cultured Gilthead Sea Bream (Sparus aurata), Food Chemistry, Vol. 81, Issue 2, pp. 263 – 268

Pacquit, P., K.T. Lau, H. McLaughlin, J. Frisby, B. Quilty and D. Diamond. 2006. Development of a Volatile Amine Sensor for The Monitoring of Fishspoilage. Talanta, Vol. 69, Issue 2, pp. 515 – 520

Pacquit, A., J. Frisby, D. Diamond, K.T. Lau, A. Farrell, B. Quilty and D. Diamond. 2007. Development of A Smart Packaging for The Monitoring of Fishspoilage, Food Chemistry, Vol. 102, Issue 2, pp. 466 – 470





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