Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2±1 °c

European Food Research and Technology

Volumn 221, Issue 5, 2005, Pages 582-591

  Kuley, Esmeray ^a   Özogul, Fatih ^a   Özogul, Yesim ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Aluminium foil; Biogenic amines; Cling film; Nucleotide degradation

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS;

EID: 27844517899     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0081-3     Document Type: Article

References (83)

1. Grigorakis K, Taylor KDA, Alexis MN (2003) Food Chem 81:263-268
2. FEAP (The Federation of European Aquaculture Products), (2004)http://www.feap.info/production/species/seabreams/ seabreamprod_en.asp
3. Alasalvar C, Taylor KDA, Oksuz A, Garthwaite T, Alexis MN, Grigorakis K (2001) Food Chem 72:33-40
4. Liston J (1980) Microbiology in fishery science In: Connell JJ (ed) Advances in Fish Science and Technology. Fishing News Book Ltd, Surrey, Farnham, pp 138-157
5. Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG (2004) Food Microbiol 21:157-165
6. Ruiz-Capillas C, Moral A (2005) Food Chem 89:347-354
7. Ehira S, Uchiyama H (1969) Bull Jpn Soc Sci Fish 35:1080-1085
8. Aubourg SP, Pineiro C, Gallardo JM, Barros-Velazquez J (2005) Food Chem 90:445-452
9. Hasegawa H (1987) In: Part E, Hasegawa H (eds) Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products. Marine Fisheries Research Department, Singapore
10. Paleologos EK, Chytiri SD, Savvaidis IN, Kontominas MG (2003) J Chromatogr A 1010:217-224
11. Hamada-Sato N, Usui K, Kobayashi T, Imada C, Watanabe E (2005) Food Control 16:301-307
12. Mendes R, Quinta R, Nunes ML (2001) Eur Food Res Technol 212:141-146
13. Huynh MD, Mackey J, Gawley R (1992) Freshness assessment of Pacific fish species using K value. In: Bligh EG (ed) Seafood Science and Technology. Fishing News Books Ltd, Oxford, pp 258-268
14. Özogul Y, Özogul F (2002) Turk J Zool 26:127-130
15. Dondero M, Cisternas F, Carvajal L, Simpson R (2004) Food Chem 87:543-550
16. Truelstrup L, Gill T, Huss H (1995) Food Res Int 28(2):123-130
17. Hansen LT, Gill T, Hussa HH (1995) Food Res Int 2(28):123-130
18. Saito T, Arai K, Matsuyoshi M (1959) Bull Jpn Soc Sci Fish 24:749-750
19. Karube I, Matsuoka H, Suzuki S, Watanabe E, Toyama T (1984) Food Chem 32:314-319
20. Venugopal V (2002) Biosens & Bioelectron 17:147-157
21. Park IS, Kim N (1999) Analytica Chimica Acta 394:201-210
22. Özogul F, Taylor KDA, Quantick P, Özogul Y (2000) Int J Food Scie Technol 35:459-554
23. Botta JR (1994) Freshness quality of seafoods: a review. In: Shahidi F, Botta JR. (eds), Seafoods: Chemistry, Processing Technology and Quality. Chapman and Hall, Glasgow, pp 140-167
24. Lougovois VP, Kyranas ER, Kyrana VR (2003) Food Res Int 36:551-560
25. Shalaby AR (1996) Food Res Int 29:675-690
26. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994) Trend Food Sci Technol 5:42-49
27. Krizek M, Vacha F, Vorlova L, Lukasova J, Cupakova S (2004) Food Chem 88:185-191
28. Arnold SH, Brown W (1978) Histamine toxicity from fish products. In: Chishester CO, Mrak EM, Stewart GF (eds) Advances of Food Research, 24. Academic, New York, pp 113-154
29. Su SC, Chou SS, Chang PC, Hwang DF (2000) J Chromatogr B 749:163-169
30. Chu CH, Bjeldanes LF (1981) J. Food Sci 47:7980-7988
31. Taylor SL, Sumner SS (1986) Determination of histamine, putrescine and cadaverine. In: Kramer DT, Liston J (eds) Seafood Quality Determination. Elsevier Science Publisher, Amsterdam, pp 235-245
32. Stratton JE, Hutkins RW, Taylor SL (1991) J Food Prot 54(6):460-470
33. Özogul F, Taylor KDA, Quantick P, Özogul Y (2002) J Food Sci 67:2497-2501
34. Dawood AA, Karkalas J, Roy RN, Williams CA (1988) Food Chem 27:33-45
35. Fernandez-Salguero J, Mackie IM (1987) Int J Food Sci Technol 22:385-390
36. Yamanaka H, Shiomi K, Kikuchi T (1989) J Food Hyg Soc Jpn 30:170-174
37. Lakshmanan R, Jeya-Shakila R, Jeyasekaran G (2002) Food Microbiol 19:617-625
38. Paleologos EK, Savvaidis IN, Kontominas MG (2004) Food Microbiol 21:549-557
39. Himelbloom BH, Crapo C, Brown EK, Babitt J, Repond K (1994) J Food Qual 17:197-210
40. Chouliara I, Savvaidis IN, Panagiotaki N, Kontominas MG (2004) Food Microbiol 21:351-359
41. Ashie INA, Smith JP, Simpson BK (1996) Crit Rev Food Sci Nutr 36(1/2):87-121
42. Montagner ST, Scherer R, Lobato LP, Kriese PR, Milani LG, Kubota EH, Fries LLM, Emanuelli T (2005) Food Microbiol 22:227-231
43. Davis HK (1993) Modified atmosphere packing of fish. In: Parry RT (ed) Principles and Applications of Modified Atmosphere Packaging of Food. Blackie Academic and Professional, London, pp 189-228
44. Debevere J, Boskou G (1996) Int J Food Microbiol 31(1-3):221-229
45. Church N (1998) Food Sci Technol Today 12(2):73-83
46. Masniyom P, Benjakul S, Visessanguan W (2002) J Sci Food Agric 82:873-880
47. Özogul F, Polat A, Özogul Y (2004) Food Chem 85:49-57
48. Ranau R, Oehlenschlager J, Steinhard H (2001) Food Chem 73:1-6
49. Özogul F, Gökbulut C, Özyurt G, Özogul Y, Dural M (2005) Eur Food Res Technol 220:292-298
50. Burns GB, Kee PJ, Irvine BB (1985) Canadian Technical Report of Fisheries and Aquatic Science No: 1373
51. Luong JHT, Male KB (1992) Enzyme Microbial Technol 14:125-30
52. Rodriguez CS, Besteiro I, Pascual C (1999) J Sci Food Agric 79:1473-1480
53. Kyrana VR, Lougovois VP, Valsamis DS (1997) Int J Food Sci Technol 32:339-347
54. Dingle JN, Hines JA (1971) J Fish Res Bd Can 28:1125
55. Murata M, Sakaguchi M (1986) J Food Sci 51:321-326
56. Ryder JM, Buisson DH, Scott DN, Fletcher GC (1984) J Food Sci 49:1453-1456
57. Uchiyama H, Ehira S, Kawahara T, Shimidu W (1970) Bull Jpn Soc Sci Fish 36:177
58. Vazquez-Ortiz FA, Pacheco-Aguilar R, Lugo-Sanchez ME, Villegas-Ozuna RE (1997) J Food Comp Anal 10:158-165
59. Hebard CE, Flick GJ, Martin RE (1982) Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish. In: Martin RE, Flick GJ, Hebard CE (eds) Chemistry and Biochemistry of Marine Food Products. AVI, Westport, CT, USA, AVI, pp 149-304
60. Castell CH, Greenough MF (1958) J Fish Res Board Can 15:701-705
61. Taliadourou D, Papadopoulos V, Domvridou E, Savvaidis IN, Kontominas MG (2003) J Sci Food Agric 83:1373-1379
62. Tejada M, Huidobro A (2002) Eur Food Res Technol 215:1-7
63. Papadopoulos V, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG (2003) Food Microbiol 20:411-420
64. Koutsoumanis K, Nychas GJE (2000) Int J Food Microbiol 60:171-184
65. Ababouch L, Afilal MN, Benabdeljelil H, Butsa FF (1991) Int J Food Sci Technol 26:297-306
66. Lopez-Galvez D, De La Hoz L, Ordonez JA (1995) J Agric Food Chem 30:435-439
67. Ruiz-Capillas C, Moral A (2001) Food Res Int 34:441-447
68. Krizek M, Pavlicek T, Vacha F (2002) J Sci Food Agric 82:1083-1093
69. Koutsoumanis K, Lambropoulou K, Nychas GJE (1999) J Food Prot 62:398-402
70. Baixas Nogueras S, Bover Cid S, Veciana Nogues T, Vidal Carou MC (2002) J Agric Food Chem 50:6504-6510
71. Ayres JC, Mundt JO, Sandine WE (1980) Microbiology of Foods, WH Freeman and Co, San Francisco, CA, pp 543
72. Veciana-Nogues MT, Marine-Font A, Vidal-Carou MC (1997) J Food Hyg Soc Jpn 30:170-174
73. Mackie IM, Pine L, Yamanaka H (1997) Food Chem 60:57-59
74. Özogul F, Taylor KDA, Quantick P, Özogul Y (2002) Int J Food Sci Technol 37(5):515-528
75. Hwang DF, Chang SH, Shiua CY, Chai TJ (1997) J Chromatogr B 693:23-30
76. Marine-Font A (1978) Circ Farm 258:43-45
77. Brink BJ, Damink C, Joosten HMLJ, Huis In't Veld JHJ, (1990) Int J Food Microbiol 11:73-84
78. FDA (Food Drug Administration) (1996) Compliance Policy Guides 7108. 240, sec. 540-525.
79. EEC (1991) Council Directive, 91/493/EEC 22 July 1991
80. Silla Santos MH (1996) Int J Food Microbiol 29:213-231
81. Ten Brink B, Damink C, Joosten HMLJ, Huis In't Veld JHJ (1990) Int J Food Microbiol 11:73-84
82. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994) Trend Food Sci Technol 5:42-49
83. Coisson JD, Cerutti C, Travaglia F, Arlorio M (2004) Meat Sci 67:343-349