Analysis of Vacuum Packed Beef Regarding Psychrotrophic Bacteria Growth and Biogenic Amines Content
نویسندگان
چکیده
منابع مشابه
Methodology for histamine and biogenic amines analysis
Histamine, putrescine, cadaverine, tyramine and agmatine are produced from the decarboxylation of histidine, ornithine, lysine tyrosine and arginine respectively. Histamine is associated of scombroid poisoning in conjonction with the ingestion of some fish species such as tuna, mackerel, sardine, herring,anchovy. The formation of histamine in fish products is directly correlated with the concen...
متن کاملBiogenic Amines
Examples of G-protein-coupled receptors that can be biochemically detected in homoor heteromeric complexes are emerging at an accelerated rate. Biophysical approaches have confirmed the existence of several such complexes in living cells and there is strong evidence to support the idea that dimerization is important in different aspects of receptor biogenesis and function. While the existence o...
متن کاملOccurrence of Biogenic Amines and Amines Degrading Bacteria in Fish Sauce
Zaman M.Z., Bakar F.A., Selamat J., Bakar J.. (2010): Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J. Food Sci., 28: 440–449. The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5...
متن کاملBiogenic Amines Content of Canned Tuna Fish Marketed in Iran
Canned tuna fish are frequently and largely produced and consumed in Iran and also exported. Therefore, their biogenic amines content should be of some concern to human health. In the present study, the levels of histamine, putrescine, tyramine and spermidine in 40 samples of canned tuna fish were determined. Histamine, as the major chemical hazard of seafood products, was detected in 57.5 % of...
متن کاملBiogenic amines in sea products
Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are...
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ژورنال
عنوان ژورنال: Procedia Food Science
سال: 2016
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2016.06.001