메뉴 건너뛰기




Volumn 4, Issue 3, 2013, Pages

Concentration of biogenic amines in rainbow trout (Oncorhynchus mykiss) preserved in ice and its relationship with physicochemical parameters of quality

Author keywords

Biogenic amines; Physicochemical parameters; Quality index; Rainbow trout

Indexed keywords


EID: 84886442015     PISSN: None     EISSN: 21559546     Source Type: Journal    
DOI: 10.4172/2155-9546.1000174     Document Type: Article
Times cited : (21)

References (32)
  • 1
    • 79952774384 scopus 로고    scopus 로고
    • Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss)
    • Fallah AA, Saei-Dehkordi SS, Nematollahi A (2011) Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). Int J Food Sci Tech 46: 767-773.
    • (2011) Int J Food Sci Tech , vol.46 , pp. 767-773
    • Fallah, A.A.1    Saei-Dehkordi, S.S.2    Nematollahi, A.3
  • 2
    • 0030297237 scopus 로고    scopus 로고
    • Microbiological spoilage of fish and fish products
    • Gram L, Huss HH (1996) Microbiological spoilage of fish and fish products. Int J Food Microbiol 33: 121-137.
    • (1996) Int J Food Microbiol , vol.33 , pp. 121-137
    • Gram, L.1    Huss, H.H.2
  • 3
    • 0036624673 scopus 로고    scopus 로고
    • Fish spoilage bacteria-problems and solutions
    • Gram L, Dalgaard P (2002) Fish spoilage bacteria-problems and solutions. Curr Opin Biotechnol 13: 262-266.
    • (2002) Curr Opin Biotechnol , vol.13 , pp. 262-266
    • Gram, L.1    Dalgaard, P.2
  • 5
    • 8344225193 scopus 로고    scopus 로고
    • Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets
    • Arashisar S, Hisar O, Kaya M, Yanik T (2004) Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Int J Food Microbiol 97: 209-214.
    • (2004) Int J Food Microbiol , vol.97 , pp. 209-214
    • Arashisar, S.1    Hisar, O.2    Kaya, M.3    Yanik, T.4
  • 6
    • 0003446340 scopus 로고
    • Fisheries Technical Paper No. 348. Rome: Food and Agriculture Organization (FAO) of United Nations
    • Huss HH (1995) Quality and quality changes in freshwater fish. Fisheries Technical Paper No. 348. Rome: Food and Agriculture Organization (FAO) of United Nations.
    • (1995) Quality and Quality Changes In Freshwater Fish
    • Huss, H.H.1
  • 7
    • 84869188287 scopus 로고    scopus 로고
    • Determinación de nitrógeno básico volátil (NBV) em pescado: Consideraciones Generales
    • Giannini DH (2003) Determinación de nitrógeno básico volátil (NBV) em pescado: Consideraciones Generales. Alimentaria 40: 49-54.
    • (2003) Alimentaria , vol.40 , pp. 49-54
    • Giannini, D.H.1
  • 8
  • 9
    • 3142670921 scopus 로고    scopus 로고
    • Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity
    • Rodríguez O, Losada V, Aubourg SP, Barros-Velázquez J (2004) Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res Int 37: 749-757.
    • (2004) Food Res Int , vol.37 , pp. 749-757
    • Rodríguez, O.1    Losada, V.2    Aubourg, S.P.3    Barros-Velázquez, J.4
  • 10
    • 84985164586 scopus 로고
    • Chemical quality index of canned tuna as determined by high-pressure liquid chromatography
    • Mietz JL, Karmas E (1977) Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. J Food Sci 42: 155-158.
    • (1977) J Food Sci , vol.42 , pp. 155-158
    • Mietz, J.L.1    Karmas, E.2
  • 11
    • 0344631709 scopus 로고    scopus 로고
    • Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage
    • Rodriguez CJ, Besteiro I, Pascual C (1999) Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage. J Sci Food Agric 79: 1473-1480.
    • (1999) J Sci Food Agric , vol.79 , pp. 1473-1480
    • Rodriguez, C.J.1    Besteiro, I.2    Pascual, C.3
  • 12
    • 0001788536 scopus 로고
    • The occurrence of nonvolatile amines in chilled-stored rainbow trout (Salmo irideus)
    • Dawood AA, Karkalas J, Roy RN, Williams CS (1988) The occurrence of nonvolatile amines in chilled-stored rainbow trout (Salmo irideus). Food Chem 27: 33-45.
    • (1988) Food Chem , vol.27 , pp. 33-45
    • Dawood, A.A.1    Karkalas, J.2    Roy, R.N.3    Williams, C.S.4
  • 13
    • 0036306645 scopus 로고    scopus 로고
    • Formation of selected biogenic amines in carp meat
    • Krizek M, Pavlicek T, Vacha F (2002) Formation of selected biogenic amines in carp meat. J Sci Food Agric 82: 1088-1093.
    • (2002) J Sci Food Agric , vol.82 , pp. 1088-1093
    • Krizek, M.1    Pavlicek, T.2    Vacha, F.3
  • 14
    • 33745743653 scopus 로고    scopus 로고
    • Relation of biogenic amines' formation with microbiological and sensory attributes in lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets
    • Katikou P, Georgantelis D, Paleologos EK, Ambrosiadis I, Kontominas MG (2006) Relation of biogenic amines' formation with microbiological and sensory attributes in lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets. J Agric Food Chem 54: 4277-4283.
    • (2006) J Agric Food Chem , vol.54 , pp. 4277-4283
    • Katikou, P.1    Georgantelis, D.2    Paleologos, E.K.3    Ambrosiadis, I.4    Kontominas, M.G.5
  • 15
    • 33847220377 scopus 로고    scopus 로고
    • The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice
    • Rezaei M, Montazeri N, Langrudi HE, Mokhayer B, Parviz M, et al. (2007) The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chem 103: 150-154.
    • (2007) Food Chem , vol.103 , pp. 150-154
    • Rezaei, M.1    Montazeri, N.2    Langrudi, H.E.3    Mokhayer, B.4    Parviz, M.5
  • 16
    • 0030991281 scopus 로고    scopus 로고
    • High-performance liquid chromatogramphic determination of biogenic amines in fish implicated in food poisoning
    • Hwang DF, Chang SH, Shiua CY, Chai TJ (1997) High-performance liquid chromatogramphic determination of biogenic amines in fish implicated in food poisoning. J Chromatogr B Biomed Sci Appl 693: 23-29.
    • (1997) J Chromatogr B Biomed Sci Appl , vol.693 , pp. 23-29
    • Hwang, D.F.1    Chang, S.H.2    Shiua, C.Y.3    Chai, T.J.4
  • 17
    • 1442326256 scopus 로고    scopus 로고
    • Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection
    • Cinquina AL, Calì A, Longo F, Santis L, Severoni A, et al. (2004) Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection. J Chromatogr A 1032: 73-77.
    • (2004) J Chromatogr A , vol.1032 , pp. 73-77
    • Cinquina, A.L.1    Calì, A.2    Longo, F.3    Santis, L.4    Severoni, A.5
  • 18
    • 0036079491 scopus 로고    scopus 로고
    • Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modifed atmosphere packaging using a rapid HPLC method
    • Ozogul F, Taylor KDA, Quantick P, Ozogul Y (2002) Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modifed atmosphere packaging using a rapid HPLC method. Int J Food Sci Tech 37: 515-522.
    • (2002) Int J Food Sci Tech , vol.37 , pp. 515-522
    • Ozogul, F.1    Taylor, K.D.A.2    Quantick, P.3    Ozogul, Y.4
  • 19
    • 0042787630 scopus 로고    scopus 로고
    • Dietary P regulates phosphate transporter expression, phosphatase activity, and effluent P partitioning in trout culture
    • Coloso R M, King K, Fletcher JW, Weis P, Werner A, et al. (2003) Dietary P regulates phosphate transporter expression, phosphatase activity, and effluent P partitioning in trout culture. J Comp Physiol B 173: 519-530.
    • (2003) J Comp Physiol B , vol.173 , pp. 519-530
    • Coloso, R.M.1    King, K.2    Fletcher, J.W.3    Weis, P.4    Werner, A.5
  • 21
    • 0000093464 scopus 로고
    • An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia
    • Conway EJ, Byrne A (1933) An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia. Biochem J 27: 419-429.
    • (1933) Biochem J , vol.27 , pp. 419-429
    • Conway, E.J.1    Byrne, A.2
  • 22
    • 0034780164 scopus 로고    scopus 로고
    • Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants
    • Rodríguez SC, López B, Chaves AR (2001) Effect of different treatments on the evolution of polyamines during refrigerated storage of eggplants. J Agric Food Chem 49: 4700-4705.
    • (2001) J Agric Food Chem , vol.49 , pp. 4700-4705
    • Rodríguez, S.C.1    López, B.2    Chaves, A.R.3
  • 23
    • 0028030455 scopus 로고
    • A sensitive and fast method for the determination of polyamines in biological samples. Benzoyl chloride pre-column derivatization high-performance liquid chromatography
    • Mei YH (1994) A sensitive and fast method for the determination of polyamines in biological samples. Benzoyl chloride pre-column derivatization high-performance liquid chromatography. J Liq Chrom 17: 2413-2418.
    • (1994) J Liq Chrom , vol.17 , pp. 2413-2418
    • Mei, Y.H.1
  • 24
    • 1442289689 scopus 로고    scopus 로고
    • Microbiological, chemical and sensory assessment of iced whole and flleted aquacultured rainbow trout
    • Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG (2004) Microbiological, chemical and sensory assessment of iced whole and flleted aquacultured rainbow trout. Food Microbiology 21: 157-165.
    • (2004) Food Microbiology , vol.21 , pp. 157-165
    • Chytiri, S.1    Chouliara, I.2    Savvaidis, I.N.3    Kontominas, M.G.4
  • 25
    • 0009766118 scopus 로고
    • Commission decision 95/149/EC, 8, March 1995
    • European Union
    • European Union (1995) Commission decision 95/149/EC, 8, March 1995. Off J Eur Comm. L97, 84-87.
    • (1995) Off J Eur Comm , vol.L97 , pp. 84-87
  • 26
    • 0036315844 scopus 로고    scopus 로고
    • Modified atmosphere packaging of filleted rainbow trout
    • Gimenez B, Roncales P, Beltran JA (2002) Modified atmosphere packaging of filleted rainbow trout. J Sci Food Agric 84: 1154-1159.
    • (2002) J Sci Food Agric , vol.84 , pp. 1154-1159
    • Gimenez, B.1    Roncales, P.2    Beltran, J.A.3
  • 27
    • 33646496584 scopus 로고    scopus 로고
    • Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods
    • Scherer R, Augusti PR, Bochi VC, Steffens C, Fries LLM, et al. (2006) Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods. Food Chem 99: 136-142.
    • (2006) Food Chem , vol.99 , pp. 136-142
    • Scherer, R.1    Augusti, P.R.2    Bochi, V.C.3    Steffens, C.4    Fries, L.L.M.5
  • 28
    • 85011164078 scopus 로고
    • Comparison of the amounts of extractive nitrogenous constituents in the meats of cultured red sea bream of different localities and culture methods and those of wild fish
    • Morishita T, Uno K, Araki T, Takahashi T (1989) Comparison of the amounts of extractive nitrogenous constituents in the meats of cultured red sea bream of different localities and culture methods and those of wild fish. Nippon Suisan Gakk 55: 1565-1573.
    • (1989) Nippon Suisan Gakk , vol.55 , pp. 1565-1573
    • Morishita, T.1    Uno, K.2    Araki, T.3    Takahashi, T.4
  • 30
    • 33847209183 scopus 로고
    • The chemistry processing technology and quality of seafoods-an overview
    • In: Shahidi F, Botta JR, (eds, Great Britain
    • Shahidi F (1994) The chemistry processing technology and quality of seafoods-an overview. In: Shahidi F, Botta JR, (eds.). Seafoods chemistry, processing technology and quality of seafoods. Great Britain.
    • (1994) Seafoods Chemistry, Processing Technology and Quality of Seafoods
    • Shahidi, F.1
  • 31
    • 0032788357 scopus 로고    scopus 로고
    • Biogenic amines in foods: Histamzine and food processing
    • Bodmer S, Imark C, Kneubuhl M (1999) Biogenic amines in foods: histamzine and food processing. Infamm Res 48: 296-300.
    • (1999) Infamm Res , vol.48 , pp. 296-300
    • Bodmer, S.1    Imark, C.2    Kneubuhl, M.3
  • 32
    • 3042739422 scopus 로고    scopus 로고
    • Biogenic amines in vacuum-packed and non-vacuum packed fesh of Carp (Cyprinus carpio) stored at different temperatures
    • Krizek M, Vacha F, Vorlova L, Lukasova J, Cupakova S (2004) Biogenic amines in vacuum-packed and non-vacuum packed fesh of Carp (Cyprinus carpio) stored at different temperatures. Food Chem 88: 185-191.
    • (2004) Food Chem , vol.88 , pp. 185-191
    • Krizek, M.1    Vacha, F.2    Vorlova, L.3    Lukasova, J.4    Cupakova, S.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.