Trans - and cis -urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp ( Puntius gonionotus ) and black tilapia ( Oreochromis mossambicus )
作者: M.A. EzzatD. ZareR. KarimH.M. Ghazali
作者单位: 1Faculty Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
刊名: Food Chemistry, 2015, Vol.172 , pp.893-899
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2014.09.158
关键词: Amino acid contentBiogenic aminesHistamineTrans -urocanic acidCis -urocanic acidIkan pekasamFermented fish
英文摘要: Abstract(#br)Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans - and cis -urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind ( Tamarindus indica ) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans - and cis- UCA contents...
全文获取路径: Elsevier  (合作)
影响因子:3.334 (2012)

  • tilapia 罗非鱼
  • urocanic acid 尿刊酸
  • biogenic 生源的
  • amines 
  • contents 目次
  • produced 出品
  • black 炭黑
  • amino 氨基