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Gardini, F., Martuscelli, M., Caruso, M.C., Galgano, F., Crudele, M.A., Favati, F., Guerzoni, M.E. and Suzzi, G. (2001) Effects of pH, Temperature and NaCl Concentration on the Growth Kinetics, Proteolytic Activity and Biogenic Amine Production of Enterococcus faecalis. International Journal of Food Microbiology, 64, 105-117.
http://dx.doi.org/10.1016/S0168-1605(00)00445-1

has been cited by the following article:

• TITLE: Quality of Semi-Prepared Products from Rainbow Trout Waste (Onchorynchus mykiss) by Using Different Technological Strategics

  AUTHORS: Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Laís Doro, Môsar Lemos, Claudia Emília Teixeira, Vania Margaret Flosi Paschoalin, Maria Lúcia Guerra Monteiro, Carlos Adam Conte Júnior

  KEYWORDS: Oncorhynchus mykiss; Soy Protein; Microbial Transglutaminase; Salt Replacer; Biogenic Amine

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.6, March 13, 2014

  ABSTRACT: The consumption of freshwater fish and fish products has gradually grown worldwide over the last decades, generating a proportional waste increase. The objective of the present study was to assess the chemical and bacteriological quality of restructured fish product, meatball-type, prepared with rainbow trout (Onchorynchus mykiss) waste added of 1% transglutaminase (MTG), 4% textured soy protein (TSP) and replacing part of the sodium chloride with potassium chloride (75%/25%) as described below: T1—starch addition (control); T2—MTG addition (1%); T3—soy protein addition (4%); T4—soy protein addition (4%) and MTG addition (1%); T5—soy protein addition (4%), MTG addition (1%) and partial replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria (TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH determination and quantification of biogenic amines were performed on the day after manufacturing (P0) and after 60 days of storage (P1) at －25℃± 2℃. The results showed that there was no significant difference (p