4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
11, Chassande, O., Renard, S., Barbry, P. and Lazdunski, M. 1994. The human gene for diamine oxidase, an amiioride binding protein. J. Biol. Chem. 269, 14484-14489. 12. Ohashi, M., Nomura, F., Suzuki, M., Otsuka, M. Adachi, 0. and Arakawa, N. 1994. Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidase. J. Food Sci. 59, 519-522. 13. Hall, M., Eldridge, D.B., Saunders, R.D., Fairclough, D-L., and Bateman, Jr., R.C. 1995. A rapid dipstick test for histamine in tuna. Food Biotech. 9:39-57.
0.20 0.15 0.05 0.00 FIGURE 2 Linearity of the Dipstick Assay. 0.0 0.2 0.4 0.6 0.8 Histamine concentration (mM) 1.0 1.2
- Page 195 and 196: 1. Materials MATERIALS AND METHODS
- Page 197: RESULTS AND DISCUSSION Aroma profil
- Page 200 and 201: .z%M 5 =w B 14 29 39 4142 53 64 25
- Page 202 and 203: .s CM 8 C s-t B W S' a .g CM $ C .-
- Page 204 and 205: Marshall, G.A. Moody, M.W., Hackney
- Page 206 and 207: AN OVERVIEW OF THE NMFS PRODUCT QUA
- Page 208 and 209: STORAGE CHARACTERISTICS OF FROZEN B
- Page 210 and 211: OPTIMUM CONDITIONS FOR THE PREPARAT
- Page 212 and 213: 3 BUILDING STRATEGIC PARTNERSHIPS F
- Page 214 and 215: for aquaculture supporting developm
- Page 216 and 217: problem solving of complex regional
- Page 218 and 219: DESIGN OF AN AUTOMAT EVALUATION DEV
- Page 220 and 221: sides of the shrimp were averaged.
- Page 222 and 223: Ammonia Measurements Figure 2 shows
- Page 224 and 225: REFERENCES Balaban, M. O., Yeralan,
- Page 226 and 227: QUALITIES OF FRESH AND PREVIOUSLY F
- Page 228 and 229: For the samples stored for six mont
- Page 230 and 231: stored for six month, had lower bac
- Page 232 and 233: Table 1. Psychrotrophic bacterial p
- Page 234 and 235: Table 7. Juiciness of refrigerated
- Page 236 and 237: Table 12. Cohesiveness of baked ref
- Page 238 and 239: Table 16. Shear force and centrifti
- Page 240 and 241: SAS Institute Inc. 1987. “SAS/STA
- Page 242 and 243: with a color chart. In this paper,
- Page 244 and 245: TABLE 1 Comparison of Histamine Tes
- Page 248 and 249: FIGURE 1 Time Course for Histamine
- Page 250 and 251: BACKGROUND A Rapid, Easily Used Tes
- Page 252 and 253: We acknowledge with thanks the inte
- Page 254 and 255: AOAC Add 1 ml Extract to 8 cm Prepa
- Page 256 and 257: 248 . Fig. 4 pnitroaniline in HCl N
- Page 258 and 259: 1 O .’ REFLECTANCE (arbitrary uni
- Page 260 and 261: 552 650 600 Salt Effects in the Fig
- Page 262 and 263: IMMUNOLOGIC APPROACHES TO THE IDENT
- Page 264 and 265: Table 1. Fish collected in Biscayne
- Page 266 and 267: Based on unpublished data comparing
- Page 268 and 269: 2. 3. 4. Hartmann, J.X., Poyer, J.C
- Page 270 and 271: irradiated foods look like. After t
- Page 272 and 273: silver carp Wpophthalmichthys molit
- Page 274 and 275: ,$mory Analysis. Sensory data were
- Page 276 and 277: Table 3. Percentage of panelists wh
- Page 278 and 279: Table 5. Percent response of paneli
- Page 280 and 281: McNulty, T, 1996. Personal communic
- Page 282 and 283: in a stainless steel tank (SOL) wit
- Page 284 and 285: Mineral Content Five macro-elements
- Page 286 and 287: TBble 1 _ Yield of surimi made from
- Page 288 and 289: Table 4 - Proximate composition of
- Page 290 and 291: goatfish lizardfish, ponyfish, ther
- Page 292 and 293: Table 7 - Amino acid composition of
- Page 294 and 295: Gel Strength For surimi gels, stres
0.20<br />
0.15<br />
0.05<br />
0.00<br />
FIGURE 2<br />
Linearity of <strong>the</strong> Dipstick Assay.<br />
0.0 0.2 0.4 0.6 0.8<br />
Histamine concentration (mM)<br />
1.0 1.2
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