Fish freshness and

This basic structure was successively modified changing the gate metal and thickness in order to extend the range of measured gases. In this way sensitivity to ammonia, an important gas for fish freshness and quality was also obtained." FET structures were also modified to accommodate, as sensing part, organic molecular layers, such as metaUoporphyrins." " ... 

Seafood. Sorbates are used to extend the shelf life of many seafood products, both fresh and processed (103,104). For smoked or dried fish, an instantaneous dip in 5 wt % potassium sorbate or a 10-minute dip in 1.0 wt % potassium sorbate prior to drying or smoking inhibits the development of yeast and mold (105,106). For fresh fish, sorbates can be incorporated at approximately 0.5 wt % into the ice, refrigerated seawater, or ice-water slush in... 

A relatively small number of studies have reported on the effects of cumene on plants, fish, and other organisms. Studies of the effects of cumene on fresh and saltwater fish indicate the lowest reported toxic concentration (LC q) for fishes was 20 to 30 mg/L (18). The solubiUty of cumene is about 50 mg/L (19). Among invertebrates, the lowest reported concentration that was toxic to test organisms was 0.012 mg/L after 18 hours (20). The only available data on the effect of cumene on aquatic plants indicate that the photosynthesis of several species was inhibited at concentrations from 9 to 21 mg/L (19). 

Tachikawa, M., A. Hasegawa, R. Sawamura, A. Takeda, S. Okada, and M. Nara. 1987. Difference between fresh- and seawater fishes in the accumulation and effect of environmental chemical pollutants. I. Intakes of chlordane and pentachlorophenol by seawater-acclimated tilapia (Tilapia nilotica). Eisei Kagaku 33 98-105 (in Japanese, English summary). 

Akpan, V., M. Lodovici, and P. Dolara. 1994. Polycyclic aromatic hydrocarbons in fresh and smoked fish samples from three Nigerian cities. Bull. Environ. Contam. Toxicol. 53 246-253. 

In the field of fresh water plankton chemical ecology microcystins from cyanobacteria have stimulated much research and discussion. A critical reflection on the ecological function of these non-ribosomal peptides has recently been published (Babica et al. 2006). Surveys of methods for the quantification of these peptides (McElhiney and Lawton 2005 Msagati et al. 2006) and on the effects on fish (Malbrouck and Kestemont 2006) can be found as well. 

Freezing has been observed to increase biogenic amines in some fish species and not in others. However, in most of the studies the increases have been minimal. When frozen fish are thawed, the increase in biogenic amines is less than when the fresh fish are incubated for the same time under identical temperature conditions. An explanation that has been offered is that the microflora are reduced as a result of the freezing process. Growth of the microflora may also have been reduced due to DNA injury during the freezing process. 

Takagi, M., liad. A., Murayama, H. and Soma, S. (1969). On the formation of histamine during loss of freshness and putrefaction of various marine products, Bull. Fac. Fish Hokkaido Univ., 20, 227. 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

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