메뉴 건너뛰기




Volumn 8, Issue 3, 1999, Pages 79-91

Validation of liquid chromatography analysis of biogenic amines in canned fish products

Author keywords

Biogenic amines; Canned fish products; Liquid chromatography

Indexed keywords


EID: 0010003512     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v08n03_07     Document Type: Article
Times cited : (7)

References (26)
  • 1
    • 0003995078 scopus 로고
    • Association of Official Analytical Chemist, Arlington, VA
    • AOAC. 1990. Official Methods of Analysis. 15 th ed. Association of Official Analytical Chemist, Arlington, VA.
    • (1990) Official Methods of Analysis. 15 Th Ed
  • 3
    • 85024976689 scopus 로고
    • Identification and estimation of histamine, trypta-mine, phenethylamine in soy sauce by thin-layer chromatography of dansyl derivatives
    • Chin, K.D. and Koehler, P.E. 1983. Identification and estimation of histamine, trypta-mine, phenethylamine in soy sauce by thin-layer chromatography of dansyl derivatives. J. Food Sci. 48: 1826.
    • (1983) J. Food Sci , vol.48 , pp. 1826
    • Chin, K.D.1    Koehler, P.E.2
  • 4
    • 0000025184 scopus 로고
    • Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation
    • Chin, K.D. and Koehler, P.E. 1986. Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation. J. Food Prot. 49: 423.
    • (1986) J. Food Prot , vol.49 , pp. 423
    • Chin, K.D.1    Koehler, P.E.2
  • 6
    • 84985204858 scopus 로고
    • Rapid automated analysis of amines in seafood by ion-moderated partition HPLC
    • Gill, T.A. and Thompson, J.W. 1984. Rapid automated analysis of amines in seafood by ion-moderated partition HPLC. J. Food Sci. 49: 603.
    • (1984) J. Food Sci , vol.49 , pp. 603
    • Gill, T.A.1    Thompson, J.W.2
  • 7
    • 0020793636 scopus 로고
    • High pressure liquid chromatographic determination of putrefactive amines in foods
    • Hui, J.Y. and Taylor, S.L. 1983. High pressure liquid chromatographic determination of putrefactive amines in foods. J. Assoc. Off. Anal. Chem. 66: 853.
    • (1983) J. Assoc. Off. Anal. Chem , vol.66 , pp. 853
    • Hui, J.Y.1    Taylor, S.L.2
  • 8
    • 0026562810 scopus 로고
    • Gas chromatographic determination of amines, aminoalcohols and acids after treatment with alkyl chloroformates
    • Husek, P., Huang, Z., and Sweeley, C. 1992. Gas chromatographic determination of amines, aminoalcohols and acids after treatment with alkyl chloroformates. Anal. Chimica Acta. 259: 185.
    • (1992) Anal. Chimica Acta , vol.259 , pp. 185
    • Husek, P.1    Huang, Z.2    Sweeley, C.3
  • 9
    • 84986492560 scopus 로고
    • Biogenic amines in the flesh of sailfish (Istiophorus platypterus)
    • Hwang, D.F., Chang, S.H., Shiau, C.S., and Cheng, C.C. 1995. Biogenic amines in the flesh of sailfish (Istiophorus platypterus). J. Food Sci. 60: 926.
    • (1995) J. Food Sci , vol.60 , pp. 926
    • Hwang, D.F.1    Chang, S.H.2    Shiau, C.S.3    Cheng, C.C.4
  • 10
    • 0028357067 scopus 로고
    • Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish
    • Leisner, J.J., Millan, J.C., Huss, H.H., and Larsen, L.M. 1994. Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish. J. Applied Bact. 76: 417.
    • (1994) J. Applied Bact , vol.76 , pp. 417
    • Leisner, J.J.1    Millan, J.C.2    Huss, H.H.3    Larsen, L.M.4
  • 11
    • 85023896537 scopus 로고
    • Histamine in Encyclopedia of Food Science
    • Academic Press. Har-court Brace Jovanovich, Publishers
    • Macrae, R., Robinson, R.K., and Sadler, M.J. 1990. Histamine in Encyclopedia of Food Science, Food Technology and Nutrition. Volume IV. Academic Press. Har-court Brace Jovanovich, Publishers. p. 2367.
    • (1990) Food Technology and Nutrition , vol.4 , pp. 2367
    • Macrae, R.1    Robinson, R.K.2    Sadler, M.J.3
  • 12
    • 0027612228 scopus 로고
    • Validation of chromatographic analysis of cholesterol oxides in dried foods
    • McCluskey, S. and Devery, R. 1993. Validation of chromatographic analysis of cholesterol oxides in dried foods. Trends in Food Sci. & Tech. 36: 175.
    • (1993) Trends in Food Sci. & Tech , vol.36 , pp. 175
    • McCluskey, S.1    Devery, R.2
  • 13
    • 84985164586 scopus 로고
    • Chemical quality index of canned tuna as determined by high-pressure liquid chromatography
    • Mietz, J.L., and Karmas, E. 1977. Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. J. Food Sci. 42: 155.
    • (1977) J. Food Sci , vol.42 , pp. 155
    • Mietz, J.L.1    Karmas, E.2
  • 14
    • 84985292719 scopus 로고
    • Polyamine content in fresh and processed pork
    • Nakamura, M., Wada, Y., Sawaya, H., and Kawabata, T. 1979. Polyamine content in fresh and processed pork. J. Food Sci. 44: 515.
    • (1979) J. Food Sci , vol.44 , pp. 515
    • Nakamura, M.1    Wada, Y.2    Sawaya, H.3    Kawabata, T.4
  • 15
    • 0002695763 scopus 로고
    • Studies on the determination of biogenic amines in foods. 1. Development of a TLC method for the determination of eight biogenic amines in fish
    • Naguib, K., Ayesh, A.M., and Sahlaby, A.R. 1995. Studies on the determination of biogenic amines in foods. 1. Development of a TLC method for the determination of eight biogenic amines in fish. J. Agric. Food Chem. 43: 134.
    • (1995) J. Agric. Food Chem , vol.43 , pp. 134
    • Naguib, K.1    Ayesh, A.M.2    Sahlaby, A.R.3
  • 16
    • 85023851670 scopus 로고
    • Derivatization methods for liquid chromatographic separation of aminoacids
    • Leo. M. Nollet. Dekker
    • Nollet, L.M. 1992. Derivatization methods for liquid chromatographic separation of aminoacids. In Food Analysis by HPLC. Ed. Leo. M. Nollet. Dekker.
    • (1992) Food Analysis by HPLC
    • Nollet, L.M.1
  • 18
    • 0026587877 scopus 로고
    • High performance liquid chromatography of histamine and 1-methylamine with on-column fluorescence derivatization
    • Saito, K., Horie, M., Nose, N., Nakagomi, K., and Nakazawa, H. 1992. High performance liquid chromatography of histamine and 1-methylamine with on-column fluorescence derivatization. J. Chromatogr. 595: 163.
    • (1992) J. Chromatogr , vol.595 , pp. 163
    • Saito, K.1    Horie, M.2    Nose, N.3    Nakagomi, K.4    Nakazawa, H.5
  • 19
    • 84969969910 scopus 로고
    • Survey on biogenic amines in Egyptian foods: Sausage
    • Shalaby, A.R. 1993. Survey on biogenic amines in Egyptian foods: sausage. J. Sci. Food Agric. 62: 291.
    • (1993) J. Sci. Food Agric , vol.62 , pp. 291
    • Shalaby, A.R.1
  • 20
    • 0000782321 scopus 로고
    • Quality indices for canned skipjack tuna: Correlation of sensory attributes with chemical indices
    • Sims, G.C., Farn, G., and York, R.K. 1992. Quality indices for canned skipjack tuna: correlation of sensory attributes with chemical indices. J. Food Sci. 57: 112.
    • (1992) J. Food Sci , vol.57 , pp. 112
    • Sims, G.C.1    Farn, G.2    York, R.K.3
  • 22
    • 0001003237 scopus 로고
    • Determination of histamine, putrescine and cadaver-ine
    • D.E. Kramer and J. Liston, Elsevier Applied Science, New York
    • Taylor, S.L. and Summer S. 1986. Determination of histamine, putrescine and cadaver-ine. In Seafood Quality Determination, D.E. Kramer and J. Liston (Eds), pp. 235-245. Elsevier Applied Science, New York.
    • (1986) Seafood Quality Determination , pp. 235-245
    • Taylor, S.L.1    Summer, S.2
  • 23
    • 84988168737 scopus 로고
    • Effects of processing and storage on some chemical characteristics and lipid composition of a Ghanaian fermented fish product
    • Yankah, V.V., Ohsima, T., and Koizumi, T. 1993. Effects of processing and storage on some chemical characteristics and lipid composition of a Ghanaian fermented fish product. J. Sci. Food Agric. 63: 227.
    • (1993) J. Sci. Food Agric , vol.63 , pp. 227
    • Yankah, V.V.1    Ohsima, T.2    Koizumi, T.3
  • 24
    • 0002888958 scopus 로고
    • Effects of heat treatment and storage temperature on the biogenic amine contents of straw mushroom (Volvariella volcacea)
    • Yen, G.C. 1992. Effects of heat treatment and storage temperature on the biogenic amine contents of straw mushroom (Volvariella volcacea). J. Sci. Food Agric. 58: 59.
    • (1992) J. Sci. Food Agric , vol.58 , pp. 59
    • Yen, G.C.1
  • 25
    • 84985201302 scopus 로고
    • Simultaneous analysis of biogenic amines in canned fish by HPLC
    • Yen, G.C. and Hsieh, C.L. 1991. Simultaneous analysis of biogenic amines in canned fish by HPLC. J. Food Sci. 56: 158.
    • (1991) J. Food Sci , vol.56 , pp. 158
    • Yen, G.C.1    Hsieh, C.L.2
  • 26
    • 0021058215 scopus 로고
    • Evaluation of analytical methods for determination of biogenic amines in fresh and processed meat
    • Zee, J.A., Simard, R.E, and L’Heureux, L.L. 1983. Evaluation of analytical methods for determination of biogenic amines in fresh and processed meat. J. Food Prot. 46: 1044.
    • (1983) J. Food Prot , vol.46 , pp. 1044
    • Zee, J.A.1    Simard, R.E.2    L’Heureux, L.L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.