메뉴 건너뛰기




Volumn 17, Issue 12, 2004, Pages 1764-1768

Quantitative analysis of biogenic amines in raw and processed foods of animal origin on Korean domestic market

Author keywords

Biogenic Amines; Foods of Animal Origin; Korean Domestic Markets

Indexed keywords

ANIMALIA;

EID: 10044227058     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2004.1764     Document Type: Article
Times cited : (20)

References (30)
  • 1
    • 0000115898 scopus 로고
    • Polyamines in food and their consequences for food quality and human health
    • Bardocz, S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Sci. Technol. 6:341-346.
    • (1995) Trends in Food Sci. Technol. , vol.6 , pp. 341-346
    • Bardocz, S.1
  • 2
    • 0023546215 scopus 로고
    • Scombrotoxic fish poisoning in Britain: Features of over 350 suspected incidents from 1976-1986
    • Bartholomew, B. A., P. R. Berry, J. C. Rodhouse and R. J. Grilbert. 1987. Scombrotoxic fish poisoning in Britain: features of over 350 suspected incidents from 1976-1986. Epidem. Inf. 99:775-782.
    • (1987) Epidem. Inf. , vol.99 , pp. 775-782
    • Bartholomew, B.A.1    Berry, P.R.2    Rodhouse, J.C.3    Grilbert, R.J.4
  • 4
    • 0033514296 scopus 로고    scopus 로고
    • Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
    • Bover-Cid, S., M. Izquierdo-Pulido and M. C. Vidal-Carou. 1999. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. Int. J. Food Microbiol. 46:95-104.
    • (1999) Int. J. Food Microbiol. , vol.46 , pp. 95-104
    • Bover-Cid, S.1    Izquierdo-Pulido, M.2    Vidal-Carou, M.C.3
  • 6
    • 0036861728 scopus 로고    scopus 로고
    • Efficiency of hurdle technology applied to raw cured meat (Si-raw) processing
    • Chen, M.-T., Y.-S. Lin, H.-T. Tsai and H.-L. Kuo. 2002. Efficiency of hurdle technology applied to raw cured meat (Si-raw) processing. Asian-Aust. J. Anim. Sci. 15(11):1646-1652.
    • (2002) Asian-Aust. J. Anim. Sci. , vol.15 , Issue.11 , pp. 1646-1652
    • Chen, M.-T.1    Lin, Y.-S.2    Tsai, H.-T.3    Kuo, H.-L.4
  • 7
    • 0035632321 scopus 로고    scopus 로고
    • Biogenic amines produced by Enterobacteriaceae isolated from meat products
    • Durlu-Özkaya, F., K. Ayhan and N. Vural. 2001. Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci. 58:163-166.
    • (2001) Meat Sci. , vol.58 , pp. 163-166
    • Durlu-Özkaya, F.1    Ayhan, K.2    Vural, N.3
  • 8
    • 0027602676 scopus 로고
    • Liquid chromatographic determination of biogenic amines in dry sausages
    • Eerola, S., R. Hinkkanen, E. Lindfors and T. Hirvi. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. AOAC Internat. 76(3):575-577.
    • (1993) J. AOAC Internat. , vol.76 , Issue.3 , pp. 575-577
    • Eerola, S.1    Hinkkanen, R.2    Lindfors, E.3    Hirvi, T.4
  • 9
    • 0030444296 scopus 로고    scopus 로고
    • Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus
    • Eerola, S., R. Maijala, A. X. R. Sagues, M. Salminen and T. Hirvi. 1996. Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus. J. Food Sci. 61(6):1243-1246.
    • (1996) J. Food Sci. , vol.61 , Issue.6 , pp. 1243-1246
    • Eerola, S.1    Maijala, R.2    Sagues, A.X.R.3    Salminen, M.4    Hirvi, T.5
  • 10
    • 0034698483 scopus 로고    scopus 로고
    • Combined ion-pair extraction and gas chromatography - Mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice
    • Fernandes, J. O. and M. A. Ferreira. 2000. Combined ion-pair extraction and gas chromatography - mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice. J. Chromatogr. A. 886:183-195.
    • (2000) J. Chromatogr. A. , vol.886 , pp. 183-195
    • Fernandes, J.O.1    Ferreira, M.A.2
  • 14
    • 0343090500 scopus 로고    scopus 로고
    • Effect of tyrosine on tyramine formation during beer fermentation
    • Izqauierdo-Pulido, M. L., A. Mariné-Font and M. C. Vidal-Carou. 2000. Effect of tyrosine on tyramine formation during beer fermentation. Food Chem. 70:329-332.
    • (2000) Food Chem. , vol.70 , pp. 329-332
    • Izqauierdo-Pulido, M.L.1    Mariné-Font, A.2    Vidal-Carou, M.C.3
  • 16
    • 0032890272 scopus 로고    scopus 로고
    • Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development
    • Kebary, K. M. K., A. H. El-Sonbaty and R. M. Badawi. 1999. Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development. Food Chem. 64:67-75.
    • (1999) Food Chem. , vol.64 , pp. 67-75
    • Kebary, K.M.K.1    El-Sonbaty, A.H.2    Badawi, R.M.3
  • 17
    • 0041402814 scopus 로고    scopus 로고
    • Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C
    • Lee, K. T. and C. S. Yoon. 2001. Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C. Meat Sci. 59:71-77.
    • (2001) Meat Sci. , vol.59 , pp. 71-77
    • Lee, K.T.1    Yoon, C.S.2
  • 18
    • 0032219904 scopus 로고    scopus 로고
    • Tyramine degradation by Micrococci during ripening of fermented sausage
    • Leuschner, R. G. K. and W. P. Hammes. 1998. Tyramine degradation by Micrococci during ripening of fermented sausage. Meat Sci. 49(3):289-296.
    • (1998) Meat Sci. , vol.49 , Issue.3 , pp. 289-296
    • Leuschner, R.G.K.1    Hammes, W.P.2
  • 19
    • 0035873493 scopus 로고    scopus 로고
    • Biogenic amines in wines: Role of lactic acid bacteria
    • Lonvaud-Funel, A. 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol. Letters 199:9-13.
    • (2001) FEMS Microbiol. Letters , vol.199 , pp. 9-13
    • Lonvaud-Funel, A.1
  • 20
    • 43949171594 scopus 로고
    • Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine
    • Maijala, R. and S. Eerola. 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Sci. 35(3):387-395.
    • (1993) Meat Sci. , vol.35 , Issue.3 , pp. 387-395
    • Maijala, R.1    Eerola, S.2
  • 21
    • 5444252730 scopus 로고    scopus 로고
    • Production of biogenic amines by microflora inoculated in meats
    • Min, J. S., S. O. Lee, A. Jang, M. Lee and Y. Kim. 2004. Production of biogenic amines by microflora inoculated in meats. Asian-Aust. J. Anim. Sci. 17(10):1472-1478.
    • (2004) Asian-Aust. J. Anim. Sci. , vol.17 , Issue.10 , pp. 1472-1478
    • Min, J.S.1    Lee, S.O.2    Jang, A.3    Lee, M.4    Kim, Y.5
  • 25
    • 84964316661 scopus 로고
    • Biogenic amines in cheese and other fermented foods: A review
    • Stratton, J. E., R. W. Hutkins and S. L. Taylor. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 54(6):460-470.
    • (1991) J. Food Prot. , vol.54 , Issue.6 , pp. 460-470
    • Stratton, J.E.1    Hutkins, R.W.2    Taylor, S.L.3
  • 26
    • 0022996367 scopus 로고
    • Histamine food poisoning : Toxicology and clinical aspects
    • Taylor, S. L. 1986. Histamine food poisoning : Toxicology and clinical aspects. Crit. Rev. Toxicol. 17:91-128.
    • (1986) Crit. Rev. Toxicol. , vol.17 , pp. 91-128
    • Taylor, S.L.1
  • 27
    • 0030767636 scopus 로고    scopus 로고
    • Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage
    • Trevino, E., D. Beil and H. Steinhart. 1997. Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage. Food Chem. 60(4):521-526.
    • (1997) Food Chem. , vol.60 , Issue.4 , pp. 521-526
    • Trevino, E.1    Beil, D.2    Steinhart, H.3
  • 28
    • 0032212533 scopus 로고    scopus 로고
    • Biogenic amines in Brazilian cheeses
    • Vale, S. and M. B. A. Gloria. 1998. Biogenic amines in Brazilian cheeses. Food Chem. 63(3):343-348.
    • (1998) Food Chem. , vol.63 , Issue.3 , pp. 343-348
    • Vale, S.1    Gloria, M.B.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.