Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 635-638

  Rabie, Mohamed ^a   Simon Sarkadi, Livia ^a   Siliha, Hassan ^b   El seedy, Soher ^b   El Badawy, Ahmed Adel ^b  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b Zagazig University   (Egypt)

Author keywords

Biogenic amines; Feseekh fish; Free amino acids; Ripening; Storage

Indexed keywords

EID: 61349142429     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.077     Document Type: Article

References (24)

1. Aksnes A., and Brekken B. Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin. Journal of the Science of Food and Agriculture 45 (1988) 53-60
2. Brink B., Damnic C., Joosten H.M.L.J., and Huis In't Veld J.H.J. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 11 (1990) 73-84
3. Cinquina A.L., Longo F., Cali A., De Santis L., Baccelliere R., and Cozzani R. Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. Journal of Chromatography A 1032 (2004) 79-85
4. Csomos E., and Simon-Sarkadi L. Characterisation of tokaj wines based on free amino acid and biogenic amine using ion-exchange chromatography. Chromatographia Supplement 56 (2002) 185-188
5. EEC. Council directive 91/493/EEC, of 22nd July 1991 laying down the health conditions for the production and the placing on the market of fishery products. Official Journal of European Communities NrL268 (1991) 15-32
6. El-Sebaiy L.A., and Metwalli S.M. Changes in some chemical characteristics and lipid composition of salted fermented Bouri fish muscle (Mugil cephalus). Food Chemistry 31 1 (1989) 41-50
7. Halász A., Barath A., Simon-Sarkadi L., and Holzapfel W. Biogenic amines and their production by micro-organisms in food - Review. Trends in Food Science and Technology 5 (1994) 42-49
8. Jae-Hyung M., Hyung-Kee H., Young-Jun O., Man-Goo K., and Han-Joon H. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry 79 (2002) 239-243
9. Kim C.D.H., Shin M.G., Kang I.J., and Byun M.W. Irradiation effect of bulgogi sauce for manufacturing Korean traditional meat product, bulgogi. Radiation Physics and Chemistry 68 5 (2003) 851-856
10. Koutsoumanis K., Lambropoulou K., and Nychas G.J.E. Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8 and 15 °C. Journal of Food Protection 62 (1999) 398-402
11. Krizek M., Pavlicek T., and Vacha F. Formation of selected biogenic amines in carp meat. Journal of the Science of Food and Agriculture 82 (2002) 1088-1093
12. Krizek M., Vachá F., Vorlová L., Lukásová J., and Cupáková S. Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Journal of Food Chemistry 88 (2004) 185-191
13. Lakshmanan R., Shakila R.J., and Jeyasekaran G. Survival of amine forming bacteria after the ice storage of fish and shrimp. Food Microbiology 19 (2002) 617-625
14. Lehane L., and Olley J. Histamine fish poisoning revisited. International Journal of Systematic Microbiology 58 (2000) 1-37
15. Mendes R. Changes in biogenic amine of major Portuguese blue fish species after storage at different temperature. Journal of Food Biochemistry 23 (1999) 33-43
16. Mietz J.L., and Karmas E. Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. Journal of Food Science 42 (1977) 155-158
17. Omura Y., Price R.J., and Olcott H.S. Histamine forming bacteria isolated from spoiled skipjack tuna and jack mackerel. Journal of Food Science 43 (1978) 779-781
18. Peralta E.M., Hatate H., Watanabe D., Kawabe D., Murata H., Hama V., and Tanaka R. Antioxidative activity of Philippine salt-fermented shrimp and variation of its constituents after fermentation. Journal of Oleo Science 54 10 (2005) 553-558
19. Sanni A.I., Asieduw M., and Ayernorw G.S. Microflora and chemical composition of momoni, a Ghanaian fermented fish condiment. Journal of Food Composition and Analysis 15 (2002) 577-583
20. Simon-Sarkadi L., and Holzapfel W. Determination of biogenic amines in leafy vegetables by amino acid analyser. Zeitschrift für Lebensmittel Untersuchung und Forschung 198 (1994) 220-233
21. Taylor, S.L. (1985). Histamine poisoning associated with fish, cheese, and other foods. Monograph, World Health Organization, Geneva, VPH/FOS/85.1.
22. Valle M., Malle P., and Bouquelet S. Liquid chromatographic determination of fish decomposition indexes from analyses of plaice, whiting and herring. Journal of AOAC International 79 5 (1996) 1134-1140
23. Yamanaka H., Shiomi K., and Kikuchi T. Cadaverine as a potential index for decomposition of salmonid fishes. Journal of the Food Hygienic Society of Japan 30 (1989) 170-174
24. Yen G.W., and Hsieh C.L. Simultaneous analysis of biogenic amines in canned fish. Journal of Food Science 56 (1991) 158-160