Luận án Nghiên cứu đánh giá biến động các thông số ảnh hưởng đến chất lượng tôm sú (penaeus monodon) bảo quản ở 0 độ C sau thu hoạch

trillón, A. M., Alvarez‐Pontes, E., Arias, M. T. G., & Navarro, P. (1996). Influence of Frozen Storage and Defrosting on the Chemical and Nutritional Quality of Sardine ((Clupea pilchardus). Journal of the Science of Food and Agriculture, 70(1), 29-34. 42 Castro, P., Padrón, J. C. P., Cansino, M. J. C., Velázquez, E. S., & De Larriva, R. M. (2006). Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control, 17(4), 245-248. 43 Chaijan, M., Jongjareonrak, A., Phatcharat, S., Benjakul, S., & Rawdkuen, S. (2010). Chemical compositions and characteristics of farm raised giant catfish (Pangasianodon gigas) muscle. LWT-Food Science and Technology, 43(3), 452-457. 44 Chambers, E., & Bowers, J. R. (1993). Consumer perception of sensory qualities in muscle foods. Food technology (USA). 45 Chan, H. (1987), The mechanism of autoxidation, Autoxidation of unsaturated lipids: 1-16, Academic Press, London. 46 Chantachum, S., Benjakul, S., & Sriwirat, N. (2000). Separation and quality of fish oil from precooked and non-precooked tuna heads. Food Chemistry, 69(3), 289-294. 47 Cheuk, W. L., Finne, G., & Nickelson, R. (1979). Stability of adenosine deaminase and adenosine monophosphate deaminase during ice storage of pink and brown shrimp from the Gulf of Mexico. Journal of Food Science, 44(6), 1625-1628. 48 Chinivasagam, H. N., Bremner, H. A., Wood, A. F., & Nottingham, S. M. (1998). Volatile components associated with bacterial spoilage of tropical prawns. International Journal of Food Microbiology, 42(1), 45-55. 49 Chytiri, S., Paleologos, E., Savvaidis, I., & Kontominas, M. G. (2004). Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice. Journal of food protection, 67(5), 960-965. 50 Connel, J. (1995). Control of fish quality fishing, New Book Ltd, London. 51 Connell, J. J., & Shewan, J. M. (1980). Sensory and non-sensory assessment of fish. In Advances in fish science and technology: papers presented at the Jubilee conference of the Torry Research Station, Aberdeen, Scotland, 23-27 July 1979, edited by JJ Connell and staff of Torry Research Station. Farnham, Surrey, England, Fishing News Books, 1980.. 52 Conway, E. J. (1950), Microdiffusion analysis and volumetric error, 3rd rev., p . 87 . Crosby Lockwood and Sons, Ltd . London . 53 Coppes, Z., Pavlisko, A., & Vecchi, S. D. (2002). Texture measurements in fish and fish products. Journal of aquatic food product technology, 11(1), 89-105. 54 Corry, J. E., Hedges, A.J & Jarvis, B (2007), Measurement uncertainty of the EU methods for microbiological examination of red meat, Food microbiology 24(6): 652-657. 55 Dabadé, D. S., den Besten, H. M., Azokpota, P., Nout, M. R., Hounhouigan, D. J., & Zwietering, M. H. (2015). Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food microbiology, 48, 8-16. 56 Dalgaard, P. (1995). Modelling of microbial activity and prediction of shelf life for packed fresh fish. International Journal of Food Microbiology, 26(3), 305-317. 57 Dalgaard, P. (2000). Freshness, Quality and Safety in Seafoods: F-FE 380A/00 (May 2000), Teagasc, The National Food Centre. 58 De Koning, A. J. & Mol, T. H (1990), Rates of free fatty acid formation from phospholipids and neutral lipids in frozen cape hake (Merluccius spp) mince at various temperatures, Journal of the Science of Food and Agriculture 50(3): 391-398. 59 del Mar Rey-Mansilla, M., Sotelo, C. G., Aubourg, S. P., Rehbein, H., Havemeister, W., Jørgensen, B., & Nielsen, M. K. (2001). Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius). European Food Research and Technology, 213(1), 43-47. 60 Dhaouadi, A., Monser, L., Sadok, S., & Adhoum, N. (2007). Validation of a flow-injection-gas diffusion method for total volatile basic nitrogen determination in seafood products. Food chemistry, 103(3), 1049-1053. 61 Directive, E. (1991), Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products, Official Journal L 268(09). 62 do Carmo, F. B. T., Mársico, E. T., São Clemente, S. C., do Carmo, R. P., & de Freitas, M. Q. (2010). Histamina em conservas de sardinha. Ciência Animal Brasileira, 11(1), 174-180. 63 Duggan, R. & Strasburger, L (1946), Indole in shrimp, J. Assoc. Offic. Agr. Chemists 29: 177-188. 64 El-Zeany, B. A., Pokorny, J. A., & Janicek, G. (1975). Autoxidation of fish oil fatty acid esters in mixture with protein in presence of copper and iron salts. Inst. of Chem. Tech. Prague E, 42, 5. 65 Etienne, M. (2005), Volatile amines as criteria for chemical quality assessment. Seafoodplus Traceability." 66 Eurofish, Q. (2003). QIM–your ideal tool for quality determination of fish freshness, Available from index_start.htm 67 Farn, G. & Sims, G. (1987). Chemical indices of decomposition in tuna. Seafood quality determination: proceedings of the International Symposium on Seafood Quality Determination, coordinated by the Univ. of Alaska Sea Grant College Program, Anchorage, AK/edited by DE Kramer, J. Liston, Amsterdam: Elsevier, 1987. 68 Fathi, A. Z., Pooladgar, A. R., Maghami, S. G., & Rahman, L. (2013). The changes evaluation of biogenic amines (histamine) by hplc, in shanak yellow fin fish (acanthopagrus latus) within 18 days of ice storage. J. Sci. Res. and Tech, 1(1), 29-34. 69 Fatima, R., Farooqui, B., & Qadri, R. B. (1981). Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguensis). Journal of Food Science, 46(4), 1125-1127. 70 Fatima, R., Farooqui, B & Qadri, R. (1981), Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguensis), Journal of Food Science 46(4): 1125-1127. 71 Fatima, R., Khan, M. A., & Qadri, R. B. (1988). Shelf life of shrimp (Penaeus merguiensis) stored in ice (0° C) and partially frozen (—3° C). Journal of the Science of Food and Agriculture, 42(3), 235-247. 72 Fieger, E. (1951), Cause and prevention of black spot on shrimp, Ice Refrigeration 120: 49-50. 73 Firstenberg‐eden, R. U. T. H., & Klein, C. S. (1983). Evaluation of a rapid impedimetric procedure for the quantitative estimation of coliforms. Journal of food science, 48(4), 1307-1311.. and C. Klein (1983), Evaluation of a rapid impedimetric procedure for the quantitative estimation of coliforms, Journal of food science 48(4): 1307-1311. 74 Flick, G. & Lovell, R. (1970), Postmortem degradation of nucleotides and glycogen in Gulf shrimp, Food Technol 30: 1743. 75 Food, U. & Administration, D. (1996), Decomposition and histamine in raw, frozen tuna and mahi-mahi, canned tuna, and related species, Compliance Policy Guides 7108. 76 Frankel, E. (1983), Volatile lipid oxidation products, Progress in lipid research 22(1): 1-33. 77 Gajewska, R., & Ganowiak, Z. (1992). Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis. Roczniki Panstwowego Zakladu Higieny, 43(3-4), 245-251. 78 García-Carreño, F. L., Cota, K & Navarrete del Toro, M. A. (2008), Phenoloxidase activity of hemocyanin in whiteleg shrimp Penaeus vannamei: conversion, characterization of catalytic properties, and role in postmortem melanosis, Journal of agricultural and food chemistry 56(15): 6454-6459. 79 Gehring, A. G., Irwin, P. L., Reed, S. A., Tu, S. I., Andreotti, P. E., Akhavan-Tafti, H., & Handley, R. S. (2004). Enzyme-linked immunomagnetic chemiluminescent detection of Escherichia coli O157: H7. Journal of immunological methods, 293(1), 97-106. 80 German, J. B., Bruckner, G. G., & Kinsella, J. E. (1986). Lipoxygenase in trout gill tissue acting on arachidonic, eicosapentaenoic and docosahexaenoic acids. Biochimica et Biophysica Acta (BBA)-Lipids and Lipid Metabolism, 875(1), 12-20. 81 German, J. B., S. E. Chen and J. E. Kinsella (1985), Lipid oxidation in fish tissue. Enzymic initiation via lipoxygenase, Journal of Agricultural and Food Chemistry 33(4): 680-683. 82 Gómez‐Guillén, M. C., Martínez‐Alvarez, Ó., Llamas, A., & Montero, P. (2005). Melanosis inhibition and SO2 residual levels in shrimps (Parapenaeus longirostris) after different sulfite‐based treatments. Journal of the Science of Food and Agriculture, 85(7), 1143-1148. 83 Gouygou, J., Sinquin, C., & Durand, P. (1987), High pressure liquid chromatography determination of histamine in fish, Journal of Food Science 52(4): 925-927. 84 Gram, L., & H. H. Huss (1996), Microbiological spoilage of fish and fish products, International journal of food microbiology 33(1): 121-137. 85 Gray, J. (1978), Measurement of lipid oxidation: a review, Journal of the American Oil Chemists’ Society 55(6): 539-546. 86 Haard, N. (1992). Biochemistry and chemistry of color and color change in seafoods, Technomic Publishing Co. Inc., Lancaster and Basel. 305. 87 Haard, N. (2002), The role of enzymes in determining seafood color, flavor and texture, Safety and quality issues in fish processing: 220-253. 88 Haard, N. F. (1993), Technological Aspects of Extending Prime Quality of Seafood, Journal of Aquatic Food Product Technology 1(3-4): 9-27. 89 Haard, N. F. (1993), Technological aspects of extending prime quality of seafood: a review, Journal of Aquatic Food Product Technology 1(3-4): 9-27. 90 Hanna, J. (1992), Rapid microbial methods and fresh fish quality assessment, Fish processing technology: 275-305. 91 Hanpongkittikun, S., Cohen, S., & David L (1995), Black tiger shrimp (Penaeus monodon) quality changes during iced storage, ASEAN Food Journal (Malaysia). 92 Harper, E. (1980), Collagenases, Annual review of biochemistry 49(1): 1063-1078. 93 Hattula, T., Luoma, T., Kostiainen, R., Poutanen, J., Kallio, M., & Suuronen, P. (1995), Effects of catching method on different quality parameters of Baltic herring (Clupea harengus L.), Fisheries research 23(3): 209-221. 94 Hebard, C., Flick, G., & Martin, R. (1979). Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish. Abstracts of papers of the american chemical society, Amer Chemical Soc 1155 16th st, nw, Washington, DC 20036. 95 Herbert, R. A., & Shewan, J. M. (1976), Roles played by bacterial and autolytic enzymes in the production of volatile sulphides in spoiling North Sea cod (Gadus morhua), Journal of the Science of Food and Agriculture 27(1): 89-94. 96 Howgate, P. (2005), Kinetics of degradation of adenosine triphosphate in chill‐stored rainbow trout (Oncorhynchus mykiss), International journal of food science & technology 40(6): 579-588. 97 Howgate, P. (2010), A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 1. Determination, Journal of Environmental, Agricultural & Food 98 Hsieh, R. ., & Kinsella, J. (1986), Lipoxygenase‐Catalyzed Oxidation of N‐6 and N‐3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish Tissue, Journal of Food Science 51(4): 940-945. 99 Hsieh, R., & Kinsella, J. (1989), Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish, Adv Food Nutr Res 33: 233-341. 100 Hu, Y., Huang, Z., Li, J., & Yang, H. (2012), Concentrations of biogenic amines in fish, squid and octopus and their changes during storage, Food chemistry 135(4): 2604-2611. 101 Huang, F. L., &Tappel, A. (1971), Action of cathepsins C and D in protein hydrolysis, Biochimica et Biophysica Acta (BBA)-Protein Structure 236(3): 739-748. 102 Huang, J., Chen, Q., Qiu, M., & Li, S. (2012). Chitosan‐based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). Journal of food science, 77(4). 103 Hungerford, J. (1998), AOAC Official Method 971.14 Trimethylamine Nitrogen in Seafood Colorimetric Method. Fish and Other Marine Products, Official Methods of Analysis of AOAC International 7. 104 Huss, H. H. (1988). Fresh fish--quality and quality changes: a training manual prepared for the FAO/DANIDA Training Programme on Fish Technology and Quality Control, Food & Agriculture Org. 105 Huss, H. H. (1995), Quality and quality changes in fresh fish, FAO fisheries technical paper(348). 106 Hwang, D. F., Chang, S. H., Shiua, C. Y., & Chai, T. J. (1997). High-performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B: Biomedical Sciences and Applications, 693(1), 23-30. 107 Hyldig, G., & Green-Petersen, D. M. (2004), Quality Index Method—An objective tool for determination of sensory quality, Journal of Aquatic Food Product Technology 13(4): 71-80. 108 Iida, K., Abe, A., Matsui, H., Danbara, H., Wakayama, S., & Kawahara, K. (1993), Rapid and sensitive method for detection of Salmonella strains using a combination of polymerase chain reaction and reverse dot-blot hybridization, FEMS microbiology letters 114(2): 167-172. 109 Inácio, P., Bernardo, F ., & Vaz-Pires, P. (2003), Effect of washing with tap and treated seawater on the quality of whole scad (Trachurus trachurus), European Food Research and Technology 217(5): 406-411. 110 ISO 8586. (2012), Sensory analysis—General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors, International Organization for Standardization (ISO), Geneva, Switzerland. 111 ISO 4833, (1991), Methods for Microbiological Examination of Food and Animal Feeding Stuffs. Enumeration of Micro-organisms. Colony Count Technique at 30◦C”. International Standards Organisation, Geneva, Switzerland. 112 Jason, A. C., & Richards, J. (1975), The development of an electronic fish freshness meter, Journal of Physics E: Scientific Instruments 8(10): 826. 113 Jayaweera, V., & Subasinghe, S. (1990), Some chemical and microbiological changes during chilled storage of prawns (Penaeus indicus), FAO Fisheries Report (FAO). 114 Jiang, S. T., Wang, Y. T., Gau, B. S., & Chen, C.S. (1990), Role of pepstatin-sensitive proteases on the postmortem changes of tilapia (Tilapia nilotica. times. Tilapia aurea) muscle myofibrils, Journal of Agricultural and Food Chemistry 38(7): 1464-1468. 115 Jinadasa, B. (2014), Determination of Quality of Marine Fishes Based on Total Volatile Base Nitrogen test (TVB-N), Nature and Science, (12)5. 116 Josephson, D. B., Lindsay, R. C., & Stuiber, D. A. (1984), Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides), Journal of Agricultural and Food Chemistry 32(6): 1347-1352. 117 Juneja, V. K., Huang, L., & Thippareddi, H. H. (2006), Predictive model for growth of Clostridium perfringens in cooked cured pork, International journal of food microbiology 110(1): 85-92. 118 Kalleda, R. K., Han, I. Y., Toler, J. E., Chen, F., Kim, H. J ., & Dawson, P. L. (2013), Shelf life extension of shrimp (white) using modified atmosphere packaging, Polish Journal of Food and Nutrition Sciences 63(2): 87-94. 119 Karube, I., Matsuoka, H., Suzuki, S., Watanabe, E., & Toyama, K. (1984). Determination of fish freshness with an enzyme sensor system. Journal of Agricultural and Food Chemistry, 32(2), 314-319. 120 Kennish, J. M., & Kramer, D. E. (1987). review of high-pressure liquid chromatographic methods for measuring nucleotide degradation in fish muscle. In Seafood quality determination: proceedings of the International Symposium on Seafood Quality Determination, coordinated by the Univ. of Alaska Sea Grant College Program, Anchorage, AK/edited by DE Kramer, J. Liston. Amsterdam: Elsevier, 1987.. 121 Khayat, A., & Schwall, D. (1983), Lipid oxidation in seafood, Food Technology (USA). 122 Kim, M. K., Mah, J. H., & Hwang, H. J. (2009), Biogenic amine formation and bacterial contribution in fish, squid and shellfish, Food Chemistry 116(1): 87-95. 123 Kim, S. H., Price, R. J., Morrissey, M. T., Field, K. G., Wei, C. I., & An, H. (2002). Occurrence of Histamine‐Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient Temperature. Journal of food science, 67(4), 1515-1521. 124 Kim, C. R., Hearnsberger, J. O., Vickery, A. P., White, C. H., & Marshall, D. L. (1995). Sodium Acetate and Bifidobacteria Increase Shelf‐Life of Refrigerated Catfish Fillets. Journal of Food Science, 60(1), 25-27. 125 Kimoto, W., & Gaddis, A. (1971). Catalytic decomposition of autoxidized unsaturated fatty acids. Journal of the American oil chemists society, Amer oil Chemists Soc 1608 Broadmoor Drive, Champaign, il 61821-0489. 126 Kinsella, J. (1986), Food components with potential therapeutic benefits: the n-3 polyunsaturated fatty acids of fish oils, Food technology (USA). 127 Kock, R., Delvoux, B., & Greiling, H. (1993), A high-performance liquid chromatographic method for the determination of hypoxanthine, xanthine, uric acid and allantoin in serum, Clinical Chemistry and Laboratory Medicine 31(5): 303-310. 128 Kong, B., Xiong, Y. L., Fang, C., Thompson, K. R., Metts, L. S., Muzinic, L. A., & Webster, C. D. (2006), Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadricarinatus) stored at 2 oC, Journal of food science 71(6): E320-E325. 129 Kong, B., Xiong, Y. L., Chen, G., & Webster, D. C. (2007), Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C, International journal of food science & technology 42(9): 1073-1079. 130 Koohmaraie, M., Babiker, A., Merkel, R., & Dutson, T. (1988), Role of Ca++‐Dependent Proteases and Lysosomal Enyzmes in Postmortem Changes in Bovine Skeletal Muscle, Journal of Food Science 53(5): 1253-1257. 131 Koohmaraie, M., Schollmeyer, J., & Dutson, T. (1986), Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions, Journal of Food Science 51(1): 28-32. 132 Koutsoumanis, K. P., Taoukis, P. S., Drosinos, E. H., & Nychas, G. J. E. (2000), Applicability of an Arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish, Applied and environmental microbiology 66(8): 3528-3534. 133 Koutsoumanis, K., Lambropoulou, K., & Nychas, G. E. (1999), A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial, International journal of food microbiology 49(1): 63-74. 134 Křížek, M., Pavlíček, T., & Vácha, F. (2002), Formation of selected biogenic amines in carp meat, Journal of the Science of Food and Agriculture 82(9): 1088-1093. 135 Kyrana, V. R., & Lougovois, V. P. (2002), Sensory, chemical and microbiological assessment of farm‐raised European sea bass (Dicentrarchus labrax) stored in melting ice, International Journal of food science & technology 37(3): 319-328. 136 Ladero, V., Calles-Enríquez, M., Fernández, M., & Alvarez, M. A. (2010), Toxicological effects of dietary biogenic amines, Current Nutrition & Food Science 6(2): 145-156. 137 Lakshmanan, P. T. (2000). Fish spoilage and quality assessment. In T. S. G. Iyer, M. K. Kandoran, Mary Thomas, & P. T. Mathew (Eds.), Quality assurance in seafood processing (pp. 26–40). Cochin: Society of Fisheries Technologists (India) 138 Lakshmanan, P., Antony, P., & Gopakumar, K. (1996), Nucleotide degradation and quality changes in mullet (Liza corsula) and pearlspot (Etroplus suratensis) in ice and at ambient temperatures, Food Control 7(6): 277-283. 139 Landete, J. M., de las Rivas, B., Marcobal, A., & Muñoz, R. (2007), Molecular methods for the detection of biogenic amine-producing bacteria on foods, International journal of food microbiology 117(3): 258-269. 140 Leboffe, M. J., & Pierce, B. E. (2012). Microbiology: laboratory theory and application, Morton Publishing Company. 141 Lee, C.-Y., Panicker, G., & Bej, A. K. (2003), Detection of pathogenic bacteria in shellfish using multiplex PCR followed by CovaLink™ NH microwell plate sandwich hybridization, Journal of microbiological methods 53(2): 199-209. 142 Lee, Y. C., Kung, H. F., Lin, C. S., Hwang, C. C., Lin, C. M., & Tsai, Y. H. (2012), Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures, Food chemistry 131(2): 405-412. 143 Lehane, L., & Olley, J. (2000), Histamine fish poisoning revisited, International journal of food microbiology 58(1): 1-37. 144 Leitão, M. F. D. F., & Rios, D. D. P. A. (2000). Microbiological and chemical changes in freshwater prawn (Macrobrachium rosembergii) stored under refrigeration. Brazilian Journal of Microbiology, 31(3), 177-182. 145 Liston, J., Stansby, M., & Olcott, H. (1963), Bacteriological and chemical basis for deteriorative changes, Industrial fishery technology. New York: Reinhold Publishing Co. p: 350-361. 146 Liu, H., Jiang, Y., Luo, Y., & Jiang, W. (2006), A simple and rapid determination of ATP, ADP and AMP concentrations in pericarp tissue of litchi fruit by high performance liquid chromatography, Food Technology and Biotechnology 44(4): 531-534. 147 Luten, J., & Martinsdottir, E. (1997), QIM: a European tool for fish freshness evaluation in the fishery chain, Evaluation of fish freshness, AIR3CT94 2283 (pp. 287–296). Paris: Institut International du Froid 148 Macé, S., Cardinal, M., Jaffrès, E., Cornet, J., Lalanne, V., Chevalier, F., Sérot, T.,Pilet, M. F., Dousset, X., & Joffraud, J. J. (2014), Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging, Food microbiology 40: 9-17. 149 Mackie, I. (1993), The effects of freezing on flesh proteins, Food Reviews International 9(4): 575-610. 150 Malle, P., & Tao, S. (1987), Rapid quantitative determination of trimethylamine using steam distillation, Journal of Food Protection® 50(9): 756-760. 151 Malle, P., Nowogrocki, G., & Tailliez, R. (1983), Correlation entre l'indice d'alteration et l'azote basique volatil total pour divers poissons marins, Sciences des Aliments. 152 Márquez‐Ríos, E., Morán‐Palacio, M., Lugo‐Sánchez, M., Ocano‐Higuera, V., & Pacheco‐Aguilar, R. (2007), Postmortem biochemical. behavior of giant squid (Dosidicus gigas) mantle muscle stored in ice and its relation with quality parameters, Journal of food science 72(7): C356-C362. 153 Marrakchi, A. E., Bennour, M., Bouchriti, N., Hamama, A., & Tagafait, H. (1990), Sensory, chemical, and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice, Journal of Food Protection® 53(7): 600-605. 154 Martens, M. (1999), A philosophy for sensory science, Food quality and preference 10(4): 233-244. 155 Martinsdóttir, E., Sveinsdóttir, K., Luten, J. B., Schelvis-Smit, R., & Hyldig, G. (2001). Reference manual for the Wsh sector: Sensory evaluation of Wsh freshness. The Netherlands: QIM EuroWsh.. 156 McClure, P., Baranyi, J., Boogard, E., Kelly, T., & Roberts, T. (1993), A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta, International Journal of Food Microbiology 19(3): 161-178. 157 Mcdonald, R. E., & Hultin, H. O. (1987), Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle, Journal of Food Science 52(1): 15-21. 158 Melton, S. (1983), Methodology for following lipid oxidation in muscle foods, Food Technology 37(7): 105-&. 159 Mietz, J. L., & Karmas, E. (1977), Chemical quality index of canned tuna as determined by high‐pressure liquid chromatography, Journal of Food Science 42(1): 155-158. 160 Mietz, J. L., & Endel, K. (1977), chemical quality index of canned tuna as determined by high‐pressure liquid chromatography, Journal of Food Science 42(1): 155-158. 161 Mol, S., Erkan, N., & Varlik, C. (2002). The application of hypoxanthine activity as a quality indicator of cold stored fish burgers. Turkish Journal of Veterinary and Animal Sciences, 26(2), 363-367. 162 Mørkøre, T., Rødbotten, M., Vogt, G., Fjæra, S. O., Kristiansen, I. O., & Manseth, E. (2010), Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.), Food chemistry 119(4): 1417-1425. 163 Morrow, J. D., Margolies, G. A., Rowland, J., & Roberts, L. J. (1991), Evidence that histamine is the causative toxin of scombroid-fish poisoning, New England Journal of Medicine 324(11): 716-720. 164 Morzel, M., & Van De Vis, H. (2003), Effect of the slaughter method on the quality of raw and smoked eels (Anguilla anguilla L.), Aquaculture Research 34(1): 1-11. 165 Mu, H., Chen, H., Fang, X., Mao, J., & Gao, H., (2012), Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage, Journal of the Science of Food and Agriculture 92(10): 2177-2182. 166 Mukundan, M. K., Antony, P. D., & Nair, M. R. (1986). A review on autolysis in fish. Fisheries research, 4(3-4), 259-269. 167 Nielsen, D. (2005), Quality Index Method provides objective seafood assessment, Glob Aquacutl Advoc: 36-38. 168 Nielsen, J., Hansen, T., Jonsdottir, S., & Larson, E. (1992). Development of methods for quality index of fresh fish. FAR Meeting, Noordwijkerhout, Netherlands. 169 Nirmal, N. P., & Benjakul, S. (2009), Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage, Food Chemistry 116(1): 323-331. 170 Nirmal, N. P., & Benjakul, S. (2011), Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed, Food chemistry 128(2): 427-432. 171 Nollet, L. M., & Toldrá, F. (2009). Handbook of seafood and seafood products analysis, CRC Press. 172 Nowak, B., Von Müffling, T., Chaunchom, S., & Hartung, J. (2007), Salmonella contamination in pigs at slaughter and on the farm: a field study using an antibody ELISA test and a PCR technique, International journal of food microbiology 115(3): 259-267. 173 Nychas, G. J. E., Marshall, D. L., & Sofos, J. N. (2007). Meat, poultry, and seafood. In Food Microbiology: Fundamentals and Frontiers, Third Edition (pp. 105-140). American Society of Microbiology. 174 Ogden, I. (1986), Use of conductance methods to predict bacterial counts in fish, Journal of Applied Bacteriology 61(4): 263-268. 175 Ohashi, M., Nomura, F., Suzuki, M., Otsuka, M., Adachi, O., & Arakawa, N. (1994). Oxygen‐Sensor‐Based Simple Assay of Histamine in Fish Using Purified Amine Oxidase. Journal of food science, 59(3), 519-522. 176 Okpala, C. O. R., Choo, W. S., & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology, 55(1), 110-116. 177 Okpala, O. R. (2014). Changes of Physico-chemical Properties of Sequential Minimal Ozonetreated Ice-stored Pacific white shrimp (Litopenaeus vannamei). Current Nutrition & Food Science, 10(3), 218-227. 178 Olafsdottir, G., Högnadóttir, Á., Martinsdottir, E., & Jonsdottir, H. (2000). Application of an electronic nose to predict total volatile bases in capelin (Mallotus villosus) for fishmeal production. Journal of Agricultural and food chemistry, 48(6), 2353-2359. 179 Olafsdottir, G., Martinsdottir, E., & Jonsson, E. H. (1997). Rapid gas sensor measurements to determine spoilage of capelin (Mallotus villosus). Journal of agricultural and food chemistry, 45(7), 2654-2659. 180 Olafsdottir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., ... & Nilsen, H. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science & Technology, 8(8), 258-265. 181 Ólafsdóttir, G., Li, X., Lauzon, H. L., & Jónsdóttir, R. (2002). Precision and application of electronic nose for freshness monitoring of whole redfish (Sebastes marinus) stored in ice and modified atmosphere bulk storage. Journal of Aquatic Food Product Technology, 11(3-4), 229-249. 182 Oliveira, H. A. C., Silva, H. C. M., Sampaio, A. H., Vianna, F., & Salter-Sampaio, S. (2004). Determinação de histamina por cromatografia líquida de alta eficiência de fase reversa em atum e sardinha enlatados. Revista Ciência Agronômica, 35, 179-188. 183 Onal, A. (2007), A review: Current analytical methods for the determination of biogenic amines in foods, Food Chemistry 103(4): 1475-1486. 184 Organization World Heath. (1995), Recommended international code of practice for fresh fish CAC/RCP 9-1976. 185 Ohashi, M., Nomura, F., Suzuki, M., Otsuka, M., Adachi, O., & Arakawa, N. (1994). Oxygen‐Sensor‐Based Simple Assay of Histamine in Fish Using Purified Amine Oxidase. Journal of food science, 59(3), 519-522. 186 Ozogul, F., & Özogul, Y. (2006), Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging, Food Chemistry 99(3): 574-578 187 Ozogul, F., Taylor, K., Quantick, P. C and., & Özogul, Y. (2000), A rapid HPLC‐determination of ATP‐related compounds and its application to herring stored under modified atmosphere, International journal of food science & technology 35(6): 549-554. 188 Ozogul, F., Taylor, K., Quantick, P., & Özogul, Y. (2002), Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack, Journal of food science 67(7): 2497-2501. 189 Ozogul, F., Kamari, N., Küley, N., & Özogul, Y. (2009), The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets, International journal of food science & technology 44(10): 1966-1972. 190 Ozoğul, Y., Boğa, E. K., & Tokur, B. (2011), Changes in biochemical, sensory and microbiological quality indices of common sole (Solea solea) from the Mediterranean sea, during ice storage, Turkish Journal of Fisheries and Aquatic Sciences 11: 243-251 ( 191 Ozogul, Y., Özogul, F., & Gökbulut, C. (2006b), Quality assessment of wild European eel (Anguilla anguilla) stored in ice, Food Chemistry 95(3): 458-465. 192 Ozogul, Y., Özogul, F., Özkütük, S., & Kuley, E. (2006), Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks, European Food Research and Technology 224(1): 33-37. 193 Ozogul, Y., Özyurt, G., Özogul, F., Kuley, E., & Polat, A. (2005), Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods, Food Chemistry 92(4): 745-751. 194 Ozyurt, G., Özogul, Y., Özyurt, C. E., Polat, S., Özogul, F., Gökbulut, C., Ersoy, B., & Küley, E. (2007), Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey, Fisheries Science 73(2): 412-420. 195 Pardio, V. T., Waliszewski, K. N., & Zuñiga, P. (2011), Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face‐centred central composite design, International journal of food science & technology 46(2): 305-314. 196 Pardo, A., & Tamayo, R.P. (1975), The presence of collagenase in collagen preparations, Biochimica et Biophysica Acta (BBA)-General Subjects 392(1): 121-130. 197 Park, J. S., Lee, C. H., Kwon, E. Y., Lee, H. J., Kim, J. Y., & Kim, S. H. (2010). Monitoring the contents of biogenic amines in fish and fish products consumed in Korea. Food Control, 21(9), 1219-1226. 198 Pearson, D., & Muslemuddin, M. (1968), The accurate determination of volatile nitrogen in meat and fish, J. Assoc. Publ. Anal 6: 117-123. 199 Pérez‐Villarreal, B., & Howgate, P. (1987), Composition of European hake, Merluccius merluccius, Journal of the Science of Food and Agriculture 40(4): 347-356. 200 Perez‐Villarreal, B., & Pozo, R. (1990). Chemical composition and ice spoilage of albacore (Thunnus alalunga). Journal of Food science, 55(3), 678-682. 201 Phillippy, B. Q. (1984). Characterization of the in situ TMAOase system of red hake muscle, Ph.D. thesis University of Massachusetts, Amherst, 1984. 202 Pivarnik, L. F., Kazantzis, D., Karakoltsidis, P. A., Constantinides, S., Jhaveri, S. N., & Rand, A. G. (1990). Freshness assessment of six New England fish species using the Torrymeter. Journal of food science, 55(1), 79-82. 203 Ponder, C. (1978), Decomposition in foods (chemical methods). Fluorometric determination of indole in shrimp, Journal-Association of Official Analytical Chemists 61(5): 1089-1091. 204 Quaranta, H. O., & Curzio, O. A. (1984), Free fatty acids in irradiated hake fillets, The International journal of applied radiation and isotopes 35(9): 912-913. 205 Quaranta, H., Eterovic, J., & Piccini, J. (1985), Influence of irradiation on indole production in tuna loins, Deutsche Lebensmittel-Rundschau. 206 Prasad naik, R., Nayak, B. B., Chouksey, M. K., Anupama, T. K., Samuel Moses, T.L.S., & Vinay Kumar, V. (2014), Microbiological and Biochemical Changes During Ice Storage of farmed Black Tiger Shrimp (Penaeus Monodon), Bionano Frontier 02: 5. 207 Reddy, V. K., Shinde, P. A., Sofi, F. R., Shelar, P. S., & Patange, S. B. (2014). Effect of Antimelanotic Treatment and Vacuum Packaging on Melanosis and Quality Condition of Ice Stored Farmed Tiger Shrimp (Penaeus monodon). SAARC Journal of Agriculture, 11(2), 33-47. 208 Rehbein, H., & Oehlenschlager, J. (1982), Zur Zusammensetzung der TVB-N-Fraktion (fulchtige Basen) in sauren Extrakten und alkalischen Destillaten von Seefischfilet, Archiv fur Lebensmittel-Hygiene. 209 Reilly, A., Dangla, E., & Dela Cruz, A. (1986). Postharvest spoilage of shrimp (Penaeus monodon). In 1. Asian Fisheries Forum, Manila (Philippines), 26-31 May 1986. 210 Rezaei, M., Montazeri, N., Langrudi, H. E., Mokhayer, B., Parviz, M., & Nazarinia, A. (2007). The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chemistry, 103(1), 150-154. 211 Robbins, F. M., Walker, J. E., Cohen, S. H., & Chatterjee, S. (1979). Action of proteolytic enzymes on bovine myofibrils. Journal of Food Science, 44(6), 1672-1680. 212 Rodrigues, B. L., Alvares, T. S., Costa, M. D., Sampaio, G. S. L., Lázaro De La Torre, C. A., Mársico, E. T., & Conte Júnior, C. A. (2013). Concentration of biogenic amines in rainbow trout (Oncorhynchus mykiss) preserved in ice and its relationship with physicochemical parameters of quality. Journal of Aquaculture Research & Development, 4, 174-177. 213 Rodriguez, M. B. R., da Silva Carneiro, C., da Silva Feijó, M. B., Júnior, C. A. C., & Mano, S. B. (2014). Bioactive amines: aspects of quality and safety in food. Food and Nutrition Sciences, 5(02), 138.. 214 Rosa, R., & Nunes, M. L. (2004), Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus), Journal of the Science of Food and Agriculture 84(1): 89-94. 215 Rouessac, F., & Rouessac, A. (2013). Chemical analysis: modern instrumentation methods and techniques, John Wiley & Sons. 216 Ruiz‐Capillas, C., & Moral, A. (2001), Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice, Journal of Food Science 66(7): 1030-1032. 217 Ryder, J. M. (1985), Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography, Journal of Agricultural and Food chemistry 33(4): 678-680. 218 Saeed, S., & Howell, N. K (2002), Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus), Journal of the Science of Food and Agriculture 82(5): 579-586. 219 Sagratini, G., Fernández-Franzón, M., De Berardinis, F., Font, G., Vittori, S., & Mañes, J. (2012), Simultaneous determination of eight underivatised biogenic amines in fish by solid phase extraction and liquid chromatography–tandem mass spectrometry, Food chemistry 132(1): 537-543. 220 Saito, T. (1958). A new method for estimating freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries, 24(9), 749-750. 221 Sakata, K., Matsumiya, M., Mochizuki, A., & Otake, S. (1985), Thiol proteases in the ordinary muscle of pacific mackerel [Scomber japonicus], Bulletin of the Japanese Society of Scientific Fisheries (Japan). 222 Santos, M. S. (1996), Biogenic amines: their importance in foods, International journal of food microbiology 29(2): 213-231. 223 Savagaon, K. A., & Sreenivasan, A. (1978). Activation mechanism of pre-phenoloxidase in lobster and shrimp. Fishery Technology, 15(1), 49-55. 224 Shalaby, A. (1995), Multidetection, semiquantitative method for determining biogenic amines in foods, Food Chemistry 52(4): 367-372. 225 Shamshad, S. I., Riaz, M., Zuberi, R., & Qadri, R. B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science, 55(5), 1201-1205. 226 Shewan, J. M., Macintosh, R. G., Tucker, C. G., & Ehrenberg, A. S. C. (1953). The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice. Journal of the Science of Food and Agriculture, 4(6), 283-298.. 227 Sikorski, Z., & Kolakowska, A. (1994). Changes in protein in frozen stored fish. Seafood proteins, 99-112. 228 Silva, S. D. C., Fernandez, S. Y., Fonseca, M. J., Mársico, E. T., & São Clemente, S. C. D. (2011). Aminas biogênicas nos alimentos: revisão de literatura. Hig. aliment, 25(200/201), 45-50. 229 Šimat, V., & Dalgaard, P. (2011). Use of small diameter column particles to enhance HPLC determination of histamine and other biogenic amines in seafood. LWT-Food Science and Technology, 44(2), 399-406. 230 Simeonidou, S., A. Govaris and K. Vareltzis (1997), Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus), Zeitschrift für Lebensmitteluntersuchung und-Forschung A 204(6): 405-410. 231 Simeonidou, S., Govaris, A., & Vareltzis, K. (1997). Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 204(6), 405-410. 232 Simson, B. K., Marshall, M. R., & Otwell, W. S. (1988). Phenoloxidases from pink and white shrimp: kinetic and other properties. Journal of Food Biochemistry, 12(3), 205-218. 233 Singhal, R. S., Kulkarni, P. K., & Reg, D. V. (Eds.). (1997). Handbook of indices of food quality and authenticity. Elsevier. 234 Skovgaard, N. (2003). Microorganisms in Foods 7: Microbiological Testing in Food Safety Management: By International Commission for the Microbiological Specifications of Foods (ICMSF). Kluwer Academic/Plenum Publishers, New York, xiii+ 367 pages, hardbound, ISBN 0-306-47262-7. 235 Smith, R., Nickelson, R., Martin, R., & Finne, G. (1984). Bacteriology of indole production in shrimp homogenates held at different temperatures. Journal of Food Protection, 47(11), 861-864. 236 Spinelli, A. M., Lakritz, L., & Wasserman, A. E. (1974), Effects of processing on the amine content of pork bellies, Journal of agricultural and food chemistry 22(6): 1026-1029. 237 Srikar, L., Seshadari, H., & Fazal, A. (1989), Changes in lipids and proteins of marine catfish (Tachysurus dussumieri) during frozen storage, International Journal of Food Science & Technology 24(6): 653-658. 238 Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007), Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats, Food Chemistry 103(4): 1199-1207. 239 Standardization, I. O. f. (2007). International Standard ISO 8589: Sensory Analysis: General Guidance for the Design of Test Rooms, ISO. 240 Staruszkiewicz Jr, W. (1974), Decomposition in foods (chemical methods). Collaborative study of the gas-liquid chromatographic determination of indole in shrimp, Journal-Association of Official Analytical Chemists 57(4): 813-818. 241 Staruszkiewicz Jr, W. (1979), Report on decomposition and filth in foods (chemical methods), Journal of the Association of Official Analytical Chemists. 242 Suyama, M., Konosu, A. (1987), Postmortem changes of fish and shellfish, Marine Food Science (Suison Shokuhin-Gaku). 243 Sveinsdóttir, K., Martinsdóttir, E., Hyldig, G., Jørgensen, B., & Kristbergsson, K. (2002). Application of Quality Index Method (QIM) Scheme in Shelf‐life Study of Farmed Atlantic Salmon (Salmo salar). Journal of Food Science, 67(4), 1570-1579. 244 Tanikawa, E., Akiba, M., & Motohiro, T. (1952). Comparison of chemical components of meat of mackerel caught respectively in the Japan Sea and in the Pacific Ocean off the Hokkaido Coast. Japanese.) Bull. Fac. Fisheries Hokkaido Univ, 3, 1-6. 245 Tantratian, S., Setjintanin, J., & Sanguandeekul, R. (2011). Improving the quality of cold storage black tiger prawn (Penaeus monodon) using ozonated water. In Proceedings of International Conference on Biotechnology and Food Science (ICBFS 2011). 246 Taylor, S. L. (1985), Histamine poisoning associated with fish, cheese, and other foods." World Health Organization. WPH/FOS/85(1), 1-47. 247 Teerlink, T., Hennekes, M. W., Mulder, C., & Brulez, H. F. (1997). Determination of dimethylamine in biological samples by high-performance liquid chromatography. Journal of Chromatography B: Biomedical Sciences and Applications, 691(2), 269-276. 248 Tejada, M., De las Heras, C., & Kent, M. (2007). Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis). European Food Research and Technology, 225(2), 225-232. 249 Thai Agricultural standard (2007), black toger shrimp TAS 7019-2007. 250 Timm, M., & Jørgensen, B. M. (2002), Simultaneous determination of ammonia, dimethylamine, trimethylamine and trimethylamine-N-oxide in fish extracts by capillary electrophoresis with indirect UV-detection, Food chemistry 76(4): 509-518. 251 Tomiyama, T., & Harada, Y. (1952), Studies on the method for testing the spoilage of food-IV. A rapid vacuum-distilling method for the determination of volatile base, Bull. Jap. Soc. Sci. Fish 18: 112-116. 252 Toyohara, H., & Shimizu, Y. (1988), Relation of the rigor mortis of fish body and the texture of the muscle, Bull. Jpn. Soc. Sci. Fish, 54(10), 1795. 253 Toyohara, H., Sakata, T., Yamashita, K., Kinoshita, M., & Shimizu, Y. (1990). Degradation of Oval‐Filefish Meat Gel Caused by Myofibrillar Proteinase (s). Journal of food science, 55(2), 364-368. 254 Tryggvadottir, S., & Olafsdottir, G. (2000), Multisensor for fish: Questionnaire on Quality Attributes and Control Methods; Texture and Electronic Nose to Evaluate Fish Freshness, Project report for European Commission (MUSTEC CT-98–4076). RF report: 04-00. 255 Uriarte-Montoya, M. H., Villalba-Villalba, A. G., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Lugo-Sanchez, M. E., Garcia-Sanchez, G., & Carvallo-Ruiz, M. G. (2010). Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process. Food chemistry, 122(3), 482-487. 256 Vazquez-Ortiz, F. A., Pacheco-Aguilar, R., Lugo-Sanchez, M. E., & Villegas-Ozuna, R. E. (1997). Application of the freshness quality index (K value) for fresh fish to canned sardines from Northwestern Mexico. Journal of Food Composition and Analysis, 10(2), 158-165. 257 Veciana-Nogues, M. T., Izquierdo-Pulido, M., & Vidal-Carou, M. C. (1997). Determination of ATP related compounds in fresh and canned tuna fish by HPLC. Food Chemistry, 59(3), 467-472. 258 Veciana-Nogues, M. T., Mariné-Font, A., & Vidal-Carou, M. C. (1997). Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes. Journal of Agricultural and Food Chemistry, 45(6), 2036-2041. 259 Veciana-Nogués, M. T., Mariné-Font, A., & Vidal-Carou, M. C. (1997). Biogenic amines in fresh and canned tuna. Effects of canning on biogenic amine contents. Journal of agricultural and food chemistry, 45(11), 4324-4328. 260 Vrbanac, J. J., & Zeisel, S. H. (1990). The measurement of dimethylamine, trimethylamine, and trimethylamine N-oxide using capillary gas chromatography-mass spectrometry. Analytical biochemistry, 187(2), 234-239. 261 Vyncke, W. (1996). Comparison of the official EC method for the determination of total volatile bases in fish with routine methods, Archiv fur lebensmittelhygiene 47: 110-111. 262 Watts, D. A., & Brown, W. D. (1982). Histamine formation in abusively stored Pacific mackerel: effect of CO2‐modified atmosphere. Journal of Food Science, 47(4), 1386-1387. 263 Wierzchowski, J. and Severin, M. (1953). Indole as an indicator of decaying fish, Acta Polon. Pharmaceutica 16: 161-169. 264 Wu, J. J., Huang, A. H., Dai, J. H., & Chang, T. C. (1997). Rapid detection of oxacillin-resistant Staphylococcus aureus in blood cultures by an impedance method. Journal of clinical microbiology, 35(6), 1460-1464. 265 Yamanaka, H., Shimakura, K., Shiomi, K., Kikuchi, T., Iida, H., & Nakamura, K. (1987), Concentrations of polyamines in fresh-water fishes, Bulletin of the Japanese Society of Scientific Fisheries. 266 Yamanaka, H., Shiomi, K., & Kikuchi, T. (1989), Cadaverine as a potential index for decomposition of salmonoid fishes, Journal of the Food Hygienic Society of Japan. Tài liệu khác 267 (2015). PHỤ LỤC Phụ lục A: Bảng A.2 Một số quy định về giới hạn hàm lượng histamine trong thủy sản Khu vực Giới hạn [27] Châu Âu 200 mg/kg Cục Quản lý Thực phẩm và Dược phẩm – Hoa Kỳ 50 mg/kg Australia, Germany and New Zealand Food Standards Code (FSC) 200 mg/kg Nam Phi – Ý 100 mg/kg Bảng A.3 Một số nghiên cứu sử dụng amine sinh học để đánh giá độ tươi Mẫu Tên khoa học Chỉ số amine sinh học Tài liệu Cá ngừ - HI+PU+CA/SM+SD [159] Cá ngừ Thunnus thynnus HI+CA+PU+TY [258] Cá chép Cyprinus carpio PU và CA [134] Cá hồi Salmo gairdneri CA [266] Cá mồi Sardina pilchardus HI+PU+CA/SM+SD và HI+CA+PU+TY [186] Cá chẻm Lates calcarifer HI+PU+CA/SM+SD và HI+CA+PU+TY [25] Cá thu Merluccius merluccius, L CA và AG [216] Cá hồi Oncorhynchus keta PU và CA [210] Với HI: histamine, PU: putrescine, CA: cadaverine, SM: spermine, SD: permidine, TY: tyramine, AG: agmatine. Bảng A.4 Bảng phân loại chất lượng cá ngừ theo chỉ số histamine [160] Mẫu Khoảng/ Trung bình Phân loại Histamine (mg/kg) Mẫu cá xác thực chất lượng Khoảng Tốt 1,28 – 9,8 Trung bình 3,84 Khoảng Chấp nhận 6,44 – 58,34 Trung bình 23,58 Khoảng Không chấp nhận 87,42 – 507,3 Trung bình 253,2 Mẫu cá bán trên thị trường Khoảng Tốt 0,28 – 4,02 Trung bình 1,41 Khoảng Chấp nhận 8,12 – 80,28 Trung bình 37,09 Bảng A.5 Tương quan giữa chất lượng cảm quan và hàm lượng hypoxanthine theo ngày bảo quản trong nghiên cứu của Mol [161] Ngày bảo quản Điểm cảm quan Hx (µM/gam) 0 9,9 2,63 7 9,2 2,86 14 8,1 3,38 21 4,7 4,50 28 1,8 4,96 PHỤ LỤC B HÌNH ẢNH TÔM SÚ (Penaeus monodon) ĐÁNH GIÁ Mẫu: Tôm sú (Penaeus monodon) sau khi lấy khỏi thùng giữ nhiệt được rửa qua bằng nước sạch rồi đặt lên mâm để chụp ngay Điều kiện chụp: Tôm đặt trên mâm trắng. Mâm tôm đặt trên mặt bàn đá bằng phẳng. Tôm đặt sao cho đầu tôm nằm ngang, song song với cạnh bàn. Kéo thân tôm vuông góc với đầu tôm, đuôi hơi cong theo chiều cong tự nhiên của tôm. Máy ảnh đặt trên giá đỡ cố định cách mẫu 30 cm, đặt vuông góc với mẫu. Chế độ chụp: không zoom, bật flash, độ phân giải 8.3 megapixel. Máy ảnh: Sử dụng máy ảnh Panasonic Lumix DMC- FS4 Thông tin chung Hãng sản xuất Panasonic FH / Fs Series Độ lớn màn hình LCD (inch) 2.5 inch Màu sắc Đen Trọng lượng Camera 112g Kích cỡ máy (Dimensions) 55.4 x 97.6 x 22.3 mm Loại thẻ nhớ Multimedia Card (MMC) Secure Digital Card (SD) SD High Capacity (SDHC) Bộ nhớ trong (Mb) 50 Cảm biến hình ảnh Bộ cảm biến hình ảnh (Image Sensor) 1/2.5 Megapixel (Số điểm ảnh hiệu dụng) 8.3Megapixel Độ nhạy sáng (ISO) Auto, 80, 100, 200, 400, 800, 1000, (In High Sensitivity mode: 1600-6400) Độ phân giải ảnh lớn nhất 3264 x 2448 Thông số về Lens Độ dài tiêu cự (Focal Length) f = 5.5 - 22.0mm (35mm equiv.: 33 - 132mm) Độ mở ống kính (Aperture) Wide: F2.8 - F8.0, Tele: F5.9 - 16.0 Tốc độ chụp (Shutter Speed) 8-1/2000 sec. (in Starry Sky mode: 15/30/60 sec.) Tự động lấy nét (AF) Optical Zoom (Zoom quang) 4x Digital Zoom (Zoom số) 4.0x Thông số khác Định dạng File ảnh JPEG Định dạng File phim QUICKTIME video format Chuẩn giao tiếp USB AV out PictBridge Điều kiện phòng thí nghiệm Ánh sáng trắng từ đèn huỳnh quang phân bố đều. 6 bóng 1m2 cho diện tích phòng 2×5m, chiều cao 2 m2. Phòng kính cách âm, nhiệt độ phòng 20℃. PHỤ LỤC C HÌNH ẢNH THÍ NGHIỆM Hình C1. Tôm thu hoạch tại vựa Hình C2. Tôm sau khi bảo quản trong túi zipper Hình C3. Chuẩn bị mẫu tôm Hình C4. Người thử đang tiến hành thí nghiệm Hình C5. Người thử Hình C6. Huấn luyện hội đồng Hình C7. Chuẩn bị mẫu tôm cho đợt thí nghiệm đánh giá QIM PHỤ LỤC D: Sắc ký đồ chuẩn hypoxanthine Sắc ký đồ chuẩn 0,01ppm Sắc ký đồ chuẩn 0,05 ppm Sắc ký đồ chuẩn 0,1ppm Sắc ký đồ chuẩn 0,5 ppm Sắc ký đồ chuẩn 1ppm Sắc ký đồ chuẩn 5 ppm PHỤ LỤC E Sắc ký đồ chuẩn histamine Sắc ký đồ chuẩn 0,055 ppm Sắc ký đồ chuẩn 0,110 ppm Sắc ký đồ chuẩn 0,165 ppm Sắc ký đồ chuẩn 0,220 ppm Sắc ký đồ chuẩn 0,330 ppm