Biokimia Daging Ikan Bandeng

Referensi :

Hsu, H.H., T.-C. Chuang, H.-C. Lin, Y.-R. Huang, C.-M. Lin, H.-F. Kung and Y.-H. Tsai. 2009. Histamine Content and Histamine-Forming Bacteria in Dried Milkfish (Chanos chanos) Products. Food Chemistry. Vol. 114, Issue 3, pp. 933 – 938

Jiang, S.-T., D.-C. Hwang and C.-S. Chen. 1988. Effect of Storage Temperatures on the Formation of Disulfides and Denaturation of Milkfish Actomyosin (Chanos chanos). Journal of Food Science, Vol. 53, Issue 5, pp. 1333 - 1335

Sannaveerappa, T., K. Ammu and J. Joseph. 2004. Protein-Related Changes During Salting of Milkfish (Chanos chanos). Journal of the Science of Food and Agriculture. Volume 84, Issue 8, pp. 863 - 869

Shiau, C.-Y., Y.-J.Pong , T.-K. Chiou and T.-j. Chai. 1996. Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera. Journal of Agricultural and Food Chemistry, Vol. 44, No. 9, pp. 2650 – 2653

Shiau, C.-Y., Y.-J. Pong, T.-K. Chiou and Y.-Y. Tin. 2001. Effect of Starvation on Free Histidine and Amino Acids in White Muscle of Milkfish Chanos chanos. Comparative Biochemistry and Physiology, Part B: Biochemistry and Molecular Biology, Vol. 128, Issue 3, pp. 501 – 506

Tsai, Y.-H., H.-F. Kung, H.-C. Chen, S.-C. Chang, H.-H. Hsu and C.-I. Wei. 2007. Determination of Histamine and Histamine-Forming Bacteria in Dried Milkfish (Chanos chanos) Implicated in a Food-Borne Poisoning. Food Chemistry, Vol. 105, Issue 3, pp. 1289 – 1296

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