African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5238

Full Length Research Paper

Histamine and microbiological changes during storage of semi-preserved anchovies

El Filali F.
  • El Filali F.
  • Specialized Center of Valorization and Technology of Sea Products, INRH, Agadir, Morocco.
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Hanoune S.
  • Hanoune S.
  • Specialized Center of Valorization and Technology of Sea Products, INRH, Agadir, Morocco.
  • Google Scholar
Moukrim A.
  • Moukrim A.
  • Laboratory Water and Environment, Faculty of Sciences, Agadir, Morocco.
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Kaaya A.
  • Kaaya A.
  • Department of Biology, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco.
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Bou’mhandi N.
  • Bou’mhandi N.
  • Specialized Center of Valorization and Technology of Sea Products, INRH, Agadir, Morocco.
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  •  Received: 18 June 2014
  •  Accepted: 26 August 2016
  •  Published: 21 September 2016

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Clucas IJ (1982). Salting of fish: salt and methods. In Fish Handling, Preservation and Processin. Rep. Trop. Prod. Inst. London 2:4-8.

 
 

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Triqui R, Reineccius GA (1995). Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem. 43(2):453-458.
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Yi-Chen Lee, Hsien-Feng Kung, Chien-Hui Wu, Hui-Mei Hsu, Hwi-Chang Chen, Tzou-Chi Huang, Yung-Hsiang Tsai (2016). Determination of histamine in milkfish stick implicated in food-borne poisoning, J. Food Drug Anal. 24:63-71.
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Yung-hsiang T, Chueh-yueh l, Shiou-chung C, Hwi-chang C, Hsien-feng K, cheng-i W, Deng-fwu H (2005). Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan. Food Microbiol. 22:461-467.
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