Biogenic amines in Jeotkals, Korean salted and fermented fish products

Food Chemistry

Volumn 79, Issue 2, 2002, Pages 239-243

  Mah, Jae Hyung ^a   Han, Hyung Kee ^a   Oh, Young Jun ^b   Kim, Man Goo ^c   Hwang, Han Joon ^a  

^a Korea University   (South Korea)

^b Dongshin University   (South Korea)

^c Kangwon National University   (South Korea)

Author keywords

Biogenic amines; HPLC; Jeotkals; Korean traditional salted and fermented fish products

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TYRAMINE;

ARTICLE; FERMENTATION; FISH; FOOD PRESERVATION; KOREA; SAMPLE; SPECIES DIFFERENCE; STORAGE;

EID: 0036838008     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00150-4     Document Type: Article

References (17)

1. Biogene amine in lebensmitteln
2. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage
3. Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods
4. Occurrence and formation of biologically actrive amines in foods
5. Biogenic amine formation and degradation by potential fish silage starter microorganisms
6. Biogenic amines and their production by microorganisms in food
7. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus)
8. Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria
9. Tyramine degradation by micrococci during ripening of fermented sausage
10. Tyramine is a major mutagen precursor in soy sauce, being convertible to a mutagen by nitrite
11. Biologically active amines in foods. A review
12. Amines in food
13. Biogenic amines in cheese and other fermented foods: a review
14. Histamine food poisoning: toxicology and clinical aspects
15. Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids