منابع مشابه
Biogenic 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...
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 کاملREVIEW Biogenic Amines in Food
Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Biogenic amines, the so-called natural amines with physiological significance, belong to this group of substances. Their amounts are usually increased during controlled or spontaneous microbial fermentation of food or in the course of food spoilage. Several methods exist for isola...
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ژورنال
عنوان ژورنال: Benha Veterinary Medical Journal
سال: 2015
ISSN: 1110-6581
DOI: 10.21608/bvmj.2015.31814