Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef

Food Chemistry

Volumn 54, Issue 2, 1995, Pages 155-159

  Yano, Yukio ^a   Kataho, Nobuko ^a   Watanabe, Mino ^a   Nakamura, Toyoo ^a   Asano, Yasukazu ^b  

^a Itoham Foods Inc   (Japan)

^b DKK Corporation   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINE OXIDASE (FLAVIN CONTAINING); BIOGENIC AMINE; CADAVERINE; IMMOBILIZED ENZYME; TYRAMINE;

ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; BACTERIAL METABOLISM; CELL COUNT; CONTROLLED STUDY; FOOD ANALYSIS; FOOD SPOILAGE; FOOD STORAGE; MEAT; NONHUMAN; OXYGEN ELECTRODE; SENSOR;

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 0029113039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(94)00161-W     Document Type: Article

References (19)

1. Putrefactive amine changes in relation to microbial counts of ground beef during storage
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3. The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef pork and lamb
4. Putrescine and cadaverine formation in vacuum-packed beef
5. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures
6. Determination of polyamines by reversed-phase high performance liquid chromatography
7. Monoamine oxidase electrode in freshness testing of meat
8. Properties of crystalline tyramine oxidase from Sarcina Lutea
9. Determination of glucose in blood by flow injection analysis and an immobilized glucose oxidase column
10. Polyamine content in fresh and processed pork
11. Biologically active amines in food: a review
12. Polyamines as biochemical markers of normal and malignant growth
13. Determination of amines and amino acids in sugar-containing samples by dansylation
14. Determination of the naturally occurring monoacetyl derivatives of di- and polyamines
15. Biogene Amine als potentieller chemischer Qualitatsindikator fur Fleisch
16. Biogenic amine formation in fresh vacuum-packaged beef during storage at 1 °C for 120 days
17. Zur Qualitat und Frishe von Fleisch und Fleischwaren im Hinblick auf ihren Gehalt an biogenen Aminen
18. Estimation of meat freshness by polyamine sensor
19. Evaluation of the quality of meat and fermented dairy and meat products by tyramine sensor