Effect of delayed gutting on biogenic amine contents during ripening of European anchovies

European Food Research and Technology

Volumn 216, Issue 6, 2003, Pages 489-493

  Pons Sánchez Cascado, Sofia ^a   Veciana Nogués, M Teresa ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Anchovy; Biogenic amines; Cadaverine; Histamine; Ripening; Tyramine

Indexed keywords

ENZYMES; FOOD PRODUCTS; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NATURAL POLYMERS; PHYSIOLOGY; SODIUM CHLORIDE; STATISTICAL METHODS;

ANCHOVY; BIOGENIC AMINES; CADAVERINE; HISTAMINES; RIPENING; TYRAMINES;

AMINES;

ANCHOA; ENGRAULIDAE; ENGRAULIS; ENGRAULIS ENCRASICOLUS;

EID: 1542393483     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0695-2     Document Type: Article

References (31)

1. Brink B, Damick C, Joosten HML (1990) Int J Food Microbiol 11:73-84
2. Lehane L, Olley J (2000) Int J Food Microbiol 58:1-37
3. Joosten HML (1988) Neth Milk Dairy J 42:25-42
4. Veciana-Nogués MT, Albalá-Hurtado S, Mariné-Font A, Vidal-Carou MC (1996) J Food Protect 59:1218-1222
5. Consejo de la Comunidad Económica Europea (CEE) (1991) 91/493/CEE. Diario Oficial Comunidades Eur L286:15-34
6. Veciana-Nogués MT, Vidal-Carou MC, Mariné-Font A (1989) J Food Sci 54:1653-1655
7. Yen GC, Hsieh CL (1991) J Food Sci 56:158-160
8. Soares VFM, Glória MBA (1994) J Food Compos Anal 7:102-109
9. Yeannes MI, Casales MR (1995) Alimentaria 262:93-98
10. Marabelli R, Iovino F, Ferrantelli V (1999) Ing Alimentare Conserve Anim 15:29-31
11. Valls JE, Bello RA, Kodaira MS (1999) J Aquat Food Prod Techol 8:79-91
12. Murray CK, Hobbs G, Gilbert RJ (1982) J Hyg Cam 88:215-220
13. Draisci R, Marchiafava C, Cecilia A, Palleschi G, Augelli R, Cavalli S (1999) Ital J Food Sci 11:347-354
14. Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC (1997) J Agr Food Chem 45:1385-1389
15. Sebastio P, Ambroggi F, Baldratti G, Gola S, Saccani G, Draisci R, Lucentini L (1998) Ind Conserve 73:193-205
16. Vieites JM, Gonzáles V, Delgado ML, Leira F (1996) Alimentaria 275:121-126
17. Voskresensky NA (1965) In: Borstrom G (ed) Fish as food. Academic Press, New York, vol 3, pp 107-131
18. Haaland H, Arnesen E, Njaa LR (1990) Int J Food Sci Techol 25:82-87
19. Fernández-Salguero J, Mackie IM (1987) Int Food Sci Techol 22:385-390
20. Veciana-Nogués MT, Hernández-Jover T, Mariné- Font A, Vidal-Carou MC (1995) J AOAC Int 78:1045-1050
21. Pascual Anderson MR, Calderón Pascual V (2000) Microbiologia de los alimentos: metodologia analítica para alimentos y bebidas. Editorial Díaz de Santos, pp 122-125
22. Martínez A, Gildberg A (1988) Int J Food Sci Technol 23:185-194
23. Pérez-Villarreal B, Pozo R (1992) In: Quality assurance in the fish industry. Elsevier Science Publishers, pp 157-167
24. Hernández-Herrero MM, Roig-Sagués AX, López-Sabater EI, Rodríguez-Jerez JJ, Mora-Ventura T (1999) J Food Sci 64:344-347
25. Draisci R, Volpe G, Lucentini L, Cecilia A, Federico R, Palleschi G (1998) Food Chem 62:225-232
26. Ingles DL, Back JF, Gallimore D, Tindalle R, Shaw KJ (1985) J Food Sci 36:402-406
27. Cheftel H (1965) In: Fish as food. Academic Press, vol 3, pp 219-225
28. Mendes R, Gonçalves A, Nunes ML (1999) J Biochem 23:295-306
29. Chakrabarti R (1991) Fish Technol 28:59-62
30. Hanson SW, Knowles MJ, Al-Kasadi AS (1985) FAO Fish Rep 317:386-392
31. Karnop G (1988) Arch Lebensmittelhyg 39:54-84