Assessing the quality of sardine based on biogenic amines using a fuzzy logic model

详细信息    查看全文

• 作者：Davood Zare^a ; ^b ; ^{zare@irost.ir} ; H.M. Ghazali^b
• 关键词：Fish quality ; Biogenic amines ; Histamine ; Putrescine ; Cadaverine ; Fuzzy logic model
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：936-943
• 全文大小：557 K
• 卷排序：221

文摘

Fuzzy logic model was successfully designed to assess fish quality. Putrescine, cadaverine and histamine showed gradual increase during storage of fish. Putrescine, cadaverine and histamine were selected as input variables. Quality of sardine was successfully assessed using fuzzy logic model.