메뉴 건너뛰기




Volumn 8, Issue 4, 1999, Pages 55-69

Histamine and other biogenic amines in albacore tuna

Author keywords

Albacore tuna; Biogenic amines; Histamine

Indexed keywords


EID: 0012785216     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v08n04_06     Document Type: Article
Times cited : (27)

References (44)
  • 1
    • 84988097369 scopus 로고
    • Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardinapilchar-dus) stored at ambient temperature (25-28°C) and in ice
    • Ababouch, L., Afilal, M.E., Benabdeljelil, H., and Busta, F.F. 1991. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardinapilchar-dus) stored at ambient temperature (25-28°C) and in ice. Int. J. Food Sci. Technol. 26: 297-306.
    • (1991) Int. J. Food Sci. Technol , vol.26 , pp. 297-306
    • Ababouch, L.1    Afilal, M.E.2    Benabdeljelil, H.3    Busta, F.F.4
  • 2
    • 0018163374 scopus 로고
    • Histamine (?) toxicity from fish products
    • Arnold, S.H. and Brown, W.D. 1978. Histamine (?) toxicity from fish products. Adv. Food Res. 24: 114-154.
    • (1978) Adv. Food Res , vol.24 , pp. 114-154
    • Arnold, S.H.1    Brown, W.D.2
  • 4
    • 0002641094 scopus 로고
    • Factors regulating availability of histamine at tissue receptors
    • C.R. Ganellin and M.E. Parsons (Ed.), Wright PSG, Bristol
    • Beaven, M.A. 1982. Factors regulating availability of histamine at tissue receptors. In: Pharmacology of Histamine Receptors. C.R. Ganellin and M.E. Parsons (Ed.), pp. 103-145. Wright PSG, Bristol.
    • (1982) Pharmacology of Histamine Receptors , pp. 103-145
    • Beaven, M.A.1
  • 6
    • 0025350606 scopus 로고
    • Bacterial flora of fishes: A review
    • Cahill, M.M. 1990. Bacterial flora of fishes: a review. Microb. Ecol. 19: 21-41.
    • (1990) Microb. Ecol , vol.19 , pp. 21-41
    • Cahill, M.M.1
  • 7
    • 84986436996 scopus 로고
    • Histochemical evidence of heparin in granular cells of Hoplias malabaricus Bloch
    • Chiarini-Garcia, H. and Ferreira, R.M.A. 1992. Histochemical evidence of heparin in granular cells of Hoplias malabaricus Bloch. J. Fish Biol. 41: 155-157.
    • (1992) J. Fish Biol , vol.41 , pp. 155-157
    • Chiarini-Garcia, H.1    Ferreira, R.M.A.2
  • 8
    • 85023853447 scopus 로고
    • Effect of diamines, polyamines and tuna fish extracts on the binding of histamine to mucin in vitro
    • Chu, C.H. and Bjeldanes, L.F. 1981. Effect of diamines, polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. J. Food Sci. 39: 301-304.
    • (1981) J. Food Sci , vol.39 , pp. 301-304
    • Chu, C.H.1    Bjeldanes, L.F.2
  • 9
    • 0024593165 scopus 로고
    • Studies with volunteers on the role of histamine in suspected scombrotoxicosis
    • Clifford, M.N., Walker, R., Wright, J., Hardy, R. 1989. Studies with volunteers on the role of histamine in suspected scombrotoxicosis. J. Sci. Food Agric. 47: 365-375.
    • (1989) J. Sci. Food Agric , vol.47 , pp. 365-375
    • Clifford, M.N.1    Walker, R.2    Wright, J.3    Hardy, R.4
  • 10
    • 0001788536 scopus 로고
    • The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus)
    • Dawood, A.A., Karkalas, R.N., Roy, R.N., and Williams, C.S. 1988. The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus). Food Chem. 27: 33-45.
    • (1988) Food Chem , vol.27 , pp. 33-45
    • Dawood, A.A.1    Karkalas, R.N.2    Roy, R.N.3    Williams, C.S.4
  • 11
    • 0002899184 scopus 로고
    • Histamine formation in fish: Microbiological and chemical conditions
    • R.E. Martin (Ed.), AVI, Westport, CT
    • Eitenmiller, R.R., Orr, J.H., and Wallis, W.W. 1982. Histamine formation in fish: microbiological and chemical conditions. In: Chemistry and Biochemistry of Marine Food Products. R.E. Martin (Ed.). pp. 39-50. AVI, Westport, CT.
    • (1982) Chemistry and Biochemistry of Marine Food Products , pp. 39-50
    • Eitenmiller, R.R.1    Orr, J.H.2    Wallis, W.W.3
  • 13
    • 85005461024 scopus 로고
    • Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines
    • Fernandez-Salguero, J. and Mackie, I.1987. Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines. Int. J. Food Sci. Technol. 22: 409-412.
    • (1987) Int. J. Food Sci. Technol , vol.22 , pp. 409-412
    • Fernandez-Salguero, J.1    Mackie, I.2
  • 15
    • 0002538236 scopus 로고
    • Histamine formation and honeycombing during decomposition of skipjack tuna, Katsuwonuspelamis, at elevated temperature
    • Frank, H.A., Yoshinaga, D.H., and Nip, W.K. 1982. Histamine formation and honeycombing during decomposition of skipjack tuna, Katsuwonuspelamis, at elevated temperature. Marine Fish. Rev. 43 (10): 9-14.
    • (1982) Marine Fish. Rev , vol.43 , Issue.10 , pp. 9-14
    • Frank, H.A.1    Yoshinaga, D.H.2    Nip, W.K.3
  • 19
    • 0017158876 scopus 로고
    • Nitrosamines from the nitrosa-tion of spermidine and spermine
    • (IARC Scientific Publication No. 14), E.A. Walker, P. Bogovski and L. Gri-ciute (Ed.), IARC, Lyon
    • Hildrum, K.I., Scanlan, R.A., and Libbey, L.M. 1976. Nitrosamines from the nitrosa-tion of spermidine and spermine. In: International Agency for Research on Cancer (IARC Scientific Publication No. 14), E.A. Walker, P. Bogovski and L. Gri-ciute (Ed.). pp. 205-214. IARC, Lyon.
    • (1976) International Agency for Research on Cancer , pp. 205-214
    • Hildrum, K.I.1    Scanlan, R.A.2    Libbey, L.M.3
  • 20
    • 0020793636 scopus 로고
    • High pressure liquid chromatographic determination of putrefactive amines in foods
    • Hui, J.Y. and Taylor, S.L. 1985. High pressure liquid chromatographic determination of putrefactive amines in foods. J. AOAC 66: 853-857.
    • (1985) J. AOAC , vol.66 , pp. 853-857
    • Hui, J.Y.1    Taylor, S.L.2
  • 21
    • 0026588479 scopus 로고
    • Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase
    • Hungerford, J.M. and A.A. Arefyev. 1992. Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase. Anal. Chim. Acta 261:351-359.
    • (1992) Anal. Chim. Acta , vol.261 , pp. 351-359
    • Hungerford, J.M.1    Arefyev, A.A.2
  • 22
    • 0026196230 scopus 로고
    • Quantitative determination of amines in wine by liquid chromatography
    • Ibe, A., Saito, K., Nakazato, M., Kikuchi, Y., Fujinuma, K., and Nishima, T. 1991. Quantitative determination of amines in wine by liquid chromatography. J. AOAC 74 (4): 695-698.
    • (1991) J. AOAC , vol.74 , Issue.4 , pp. 695-698
    • Ibe, A.1    Saito, K.2    Nakazato, M.3    Kikuchi, Y.4    Fujinuma, K.5    Nishima, T.6
  • 23
    • 0010512912 scopus 로고
    • Significance and detection of histamine in food
    • B.C. Hobbs and J.H.B. Christian (Eds.), Academic Press, London
    • Ienistea, C. 1973. Significance and detection of histamine in food. In: The microbiological Safety of Food. B.C. Hobbs and J.H.B. Christian (Eds.) pp. 327-343. Academic Press, London.
    • (1973) The Microbiological Safety of Food , pp. 327-343
    • Ienistea, C.1
  • 24
    • 84869751932 scopus 로고
    • Hypersensitivity in fishes: A review
    • Jurd, R.D. 1987. Hypersensitivity in fishes: a review. J. Fish Biol. 31(suppl.): 1-7.
    • (1987) J. Fish Biol , vol.31 , pp. 1-7
    • Jurd, R.D.1
  • 25
    • 84985234374 scopus 로고
    • Amine content of toxic and wholesome canned tuna fish
    • Kim, I.S. and Bjeldanes, L.F. 1979. Amine content of toxic and wholesome canned tuna fish. J. Food Sci. 44: 922-923.
    • (1979) J. Food Sci , vol.44 , pp. 922-923
    • Kim, I.S.1    Bjeldanes, L.F.2
  • 29
    • 0003297299 scopus 로고
    • The mast cells
    • Michels, N.A. 1963. The mast cells. Ann. NY Acad. Sci. 103: 231-272.
    • (1963) Ann. NY Acad. Sci , vol.103 , pp. 231-272
    • Michels, N.A.1
  • 30
    • 84987311743 scopus 로고
    • Effects of storage time and temperature on the microflora and amine development in Spanish mackerel
    • Middlebrooks, B.L., Toom, P.M., Douglas, W.L., Harrison, R.E., and McDowell, S. 1988. Effects of storage time and temperature on the microflora and amine development in Spanish mackerel. J. Food Sci. 53: 1024-1029.
    • (1988) J. Food Sci , vol.53 , pp. 1024-1029
    • Middlebrooks, B.L.1    Toom, P.M.2    Douglas, W.L.3    Harrison, R.E.4    McDowell, S.5
  • 31
    • 84985164586 scopus 로고
    • Chemical quality index of canned tuna as determined by HPLC
    • Mietz, J.L. and Karmas, E. 1977. Chemical quality index of canned tuna as determined by HPLC. J. Food Sci. 42: 155-158.
    • (1977) J. Food Sci , vol.42 , pp. 155-158
    • Mietz, J.L.1    Karmas, E.2
  • 32
    • 0020075865 scopus 로고
    • Scombrotoxin and scombrotoxin-like poisoning from canned fish
    • Murray, C.K., Hobbs, G., and Gilbert, R.J. 1982. Scombrotoxin and scombrotoxin-like poisoning from canned fish. J. Hyg. 88: 215-220.
    • (1982) J. Hyg , vol.88 , pp. 215-220
    • Murray, C.K.1    Hobbs, G.2    Gilbert, R.J.3
  • 33
    • 0022618148 scopus 로고
    • On the heterogeneity of mast cells
    • Pearce, F.L. 1986. On the heterogeneity of mast cells. Pharmacol. 32: 61-71.
    • (1986) Pharmacol , vol.32 , pp. 61-71
    • Pearce, F.L.1
  • 34
    • 0002372417 scopus 로고
    • Post mortem changes in chilled round, bled, and dressed albacore
    • Price, R.J., Melvin, E.F., and Bell, J.W. 1991. Post mortem changes in chilled round, bled, and dressed albacore. J. Food Sci. 56: 318-321.
    • (1991) J. Food Sci , vol.56 , pp. 318-321
    • Price, R.J.1    Melvin, E.F.2    Bell, J.W.3
  • 35
    • 0019432588 scopus 로고
    • Amines in food
    • Smith, T.A. 1981. Amines in food. Food Chem. 6: 169-200.
    • (1981) Food Chem , vol.6 , pp. 169-200
    • Smith, T.A.1
  • 36
    • 0642273016 scopus 로고
    • Histamine levels in canned fish available in the retail market of Belo Horizonte, MG, Brazil
    • Soares, V.F.M. and Glória, M.B.A. 1994. Histamine levels in canned fish available in the retail market of Belo Horizonte, MG, Brazil. J. Food Comp. Anal. 7: 102-109.
    • (1994) J. Food Comp. Anal , vol.7 , pp. 102-109
    • Soares, V.F.M.1    Glória, M.B.A.2
  • 38
    • 0022996367 scopus 로고
    • Histamine food poisoning: Toxicology and clinical aspects
    • Taylor, S.L. 1986. Histamine food poisoning: toxicology and clinical aspects. CRC Crit. Rev. Toxicol. 17: 91-128.
    • (1986) CRC Crit. Rev. Toxicol , vol.17 , pp. 91-128
    • Taylor, S.L.1
  • 39
    • 0031218224 scopus 로고    scopus 로고
    • Determination of biogenic amines in cheese
    • Vale, S.R. and Glória, M.B.A. 1997. Determination of biogenic amines in cheese. J. AOAC Int. 80(5): 1006-1012.
    • (1997) J. AOAC Int , vol.80 , Issue.5 , pp. 1006-1012
    • Vale, S.R.1    Glória, M.B.A.2
  • 40
    • 0001460448 scopus 로고    scopus 로고
    • Biogenic amines as hygienic quality indicators of tuna. Relationship with microbial counts, ATP-related compounds, volatile amines and organoleptic changes
    • Veciana-Nogués, M.T., Marine-Font, A., and Vidal-Carou, M.C. 1997. Biogenic amines as hygienic quality indicators of tuna. Relationship with microbial counts, ATP-related compounds, volatile amines and organoleptic changes. J. Agric. Food Chem. 45: 2036-2041.
    • (1997) J. Agric. Food Chem , vol.45 , pp. 2036-2041
    • Veciana-Nogués, M.T.1    Marine-Font, A.2    Vidal-Carou, M.C.3
  • 41
    • 85008048663 scopus 로고
    • A pungent compound produced in the meat of frozen yellowfin tuna and Marlin
    • Yamanaka, H., Shiomi, K., Kikuchi, T., and Okuzumi, M. 1982. A pungent compound produced in the meat of frozen yellowfin tuna and Marlin. Bull. Jpn. Soc. Scient. Fish. 48 (5): 685-689.
    • (1982) Bull. Jpn. Soc. Scient. Fish , vol.48 , Issue.5 , pp. 685-689
    • Yamanaka, H.1    Shiomi, K.2    Kikuchi, T.3    Okuzumi, M.4
  • 42
    • 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: 158-160.
    • (1991) J. Food Sci , vol.56 , pp. 158-160
    • Yen, G.C.1    Hsieh, C.L.2
  • 43
    • 84987278731 scopus 로고
    • Apparent odor thresholds of polyamines in water and 2% soybean flour dispersions
    • Wang, L.C., Thomas, B.W., Warner, K., Wolf, W.J., and Kwolek, W.F. 1975. Apparent odor thresholds of polyamines in water and 2% soybean flour dispersions. J. Food Sci. 40: 274-276.
    • (1975) J. Food Sci , vol.40 , pp. 274-276
    • Wang, L.C.1    Thomas, B.W.2    Warner, K.3    Wolf, W.J.4    Kwolek, W.F.5
  • 44
    • 84996332313 scopus 로고
    • Comparison of non-volatile amine formation between the dark and white muscles of mackerel during storage
    • Wendakoon, C.N., Murata, M., and Sakaguchi, M. 1990. Comparison of non-volatile amine formation between the dark and white muscles of mackerel during storage. Nippon Suisan Gakkaishi 56 (5): 809-818.
    • (1990) Nippon Suisan Gakkaishi , vol.56 , Issue.5 , pp. 809-818
    • Wendakoon, C.N.1    Murata, M.2    Sakaguchi, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.