Biogenic amines

Handbook of Processed Meats and Poultry Analysis

Volumn , Issue , 2008, Pages 665-686

  Vidal Carou, M Carmen ^a   Latorre Moratalla, M Luz ^a   Bover Cid, Sara ^b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85123409750     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (111)

1. Ten Brink, B., Damink, C., Joosten, H.M.L.J. and Huisin't Veld, J.H.J. 1990. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 11(1), 73-84.
2. Halász, A., Baráth, A., Simon-Sarkadi, L. and Holzapfel, W. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology 5(2), 42-49.
3. Kalac, P. and Krausova, P. 2005. A review of dietary polyamines: formation, implications for growth and health and occurrence in foods. Food Chemistry 90(1-2), 219-230.
4. Bardócz, S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology 6(10), 341-346.
5. Marcobal, A., de las Rivas, B. and Muñoz, R. 2006. First genetic characterization of a bacterial yß-phenylethylamine biosynthetic enzyme in Enterococcus faecium RM58. FEMS Microbiology Letters 258(1), 144-149.
6. Taylor, S.L. 1986. Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology 17(2), 91-128.
7. Mariné-Font, A., Vidal-Carou, M.C., Izquierdo-Pulido, M., Veciana-Nogués, M.T. and HernándezJover, T. 1995. Les amines biògenes dans les aliments: leur signification, leur analyse. Annales des Falsifications, de l'Expertise Chimique et Toxicologique 88, 119-140.
8. Shalaby, A.R. 1996. Significance of biogenic amines to food safety and human health. Food Research International 29(7), 675-690.
9. Amon, U., Bangha, E., Kuster, T., Menne, A., Vollrath, I.B. and Gibbs, B.F. 1999. Enteral histaminosis: clinical implications. Inflammation Research 48(6), 291-195.
10. Stratton, J.E., Hutkins, R.W. and Taylor, S.L. 1991. Biogenic amines in cheese and other fermented foods. Journal of Food Protection 54, 460-470.
11. Sumner, J., Ross, T. and Ababouch, L. 2004. Application of risk assessment in the fish industry. In FAO Fisheries Technical Paper, Vol. 442, p. 78. Rome: FAO.
12. Lehane, L. and Olley, J. 2000. Histamine fish poisoning revisited. International Journal of Food Microbiology 58(1-2), 1-37.
13. Korn, A., Da Prada, M., Raffesberg, W., Allen, S. and Gasic, S. 1988. Tyramine pressor effect in man: studies with moclobemide, a novel, reversible monoamine oxidase inhibitor. Journal of Neural Transmission Supplement 26, 57-71.
14. Patat, A., Berlin, I., Durrieu, G., Armand, P., Fitoussi, S., Molinier, P. and Caille, P. 1995. Pressor effect of oral tyramine during treatment with befloxatone, a new reversible monoamine oxidase-A inhibitor, in healthy subjects. Journal of Clinical Pharmacology 35(6), 633-643.
15. Dingemanse, J., Wood, N., Guentert, T., Oie, S., Ouwekerk, M. and Amrein, R. 1998. Clinical pharmacology of moclobemide during chronic administration of high doses to healthy subjects. Psychopharmacology 140(2), 164-172.
16. Taylor, S.L., Stratton, J.E. and Nordlee, J.A. 1989. Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication. Journal of Toxicology Clinical Toxicology, 27(5-7), 225-240.
17. Veciana-Nogués, M.T. and Vidal-Carou, M.C. 2006. Dietas bajas en histamina. In Nutrición y dietética clínica, J. Salas-Salvadó, A. Bomada, R. Trallero and M.E. Saló, Eds., Elsevier-Masson, Barcelona, Chapter 46, pp. 405-408.
18. Hui, J.Y. and Taylor, S.L. 1985. Inhibition of invivo histamine-metabolism in rats by foodborne and pharmacologic inhibitors of diamine oxidase, histamine n-methyltransferase, and monoamine-oxidase. Toxicology andAppliedPharmacology 81(2), 241-249.
19. Warthesen, J.J., Scanlan, R.A., Bills, D.D. and Libbey, L.M. 1975. Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids. Journal of Agricultural and Food Chemistry 23(5), 898-902.
20. Ochiai, M., Wakabayashi, K., Nagao, M. and Sigimura, T. 1984. Tyramine is a major mutagen precursor in soy sauce, being convertible to a mutagen by nitrite. Gann 75(1), 1-3.
21. Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M. and Vidal-Carou, M.C. 2001. Amino aciddecarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology 66(3), 185-189.
22. Durlu-Ozkaya, F., Ayhan, K. and Vural, N. 2001. Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science 58(2), 163-166.
23. Maijala, R. and Eerola, S. 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science 35(3), 387-395.
24. Masson, F., Montel, M.C. and Talon, R. 1996. Histamine and tyramine production by bacteria from meat products. International Journal of Food Microbiology 32(1-2), 199-207.
25. Ansorena, D., Montel, M.C., Rokka, M., Talon, R., Eerola, S., Rizzo, A., Raemaekers, M. and Demeyer, D. 2002. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science 61(2), 141-147.
26. Silva, C.M.G. and Gloria, M.B.A. 2002. Bioactive amines in chicken breast and thigh after slaughter and during storage at 4+/-1°C and in chicken-based meat products. Food Chemistry 78(2), 241-248.
27. Wortberg, B. and Woller, R. 1982. Qualität und Frische von Fleisch und Fleischwaren im Hinblick auf ihren Gehalt an biogenen Aminen. Fleischwirtschaft 62(11), 1457-1460, 1463.
28. Maijala, R., Eerola, S., Aho, M. and Hirn, J.A. 1993. The effect of GDL-induced pH decrease on the formation of biogenic amiens in meat. Journal of Food Protection 56(2), 125-129.
29. Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, M.T. and Vidal-Carou, M.C. 1996. Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. Journal of Agricultural and Food Chemistry 44(9), 2710-2715.
30. Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, M.T., Mariné-Font, A. and Vidal-Carou, M.C. 1997. Biogenic amine and polyamine contents in meat and meat products. Journal of Agricultural and Food Chemistry 45(6), 2098-2102.
31. Kalac, P. 2006. Biologically active polyamines in beef, pork and meat products: a review. Meat Science 73(1), 1-11.
32. Bardócz, S., Grant, G., Brown, D.S., Ralph, A. and Pusztai, A. 1993. Polyamines in food - implications for growth and health. Journal of Nutritional Biochemistry 4(2), 66-71.
33. Lakritz, L., Spinelli, A.M. and Wassermann, A.E. 1975. Determination of amines in fresh and processed pork. Journal of Agricultural and Food Chemistry 23(2), 344-346.
34. Sayem El Daher, N., Simard, R.E., Fillion, J. and Roberge, A.G. 1984. Extraction and determination of biogenic amines in ground beef and their relation to microbial quality. Lebensmittel-Wissenschaft&Technologie 17(1), 20-23.
35. Paulsen, P. and Bauer, F. 2007. Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing. European Food Research and Technology 225(5), 921-924.
36. Vidal-Carou, M.C., Izquierdo-Pulido, M.L., Martín-Morro, M.C. and Mariné-Font, A. 1990. Histamine and tyramine in meat products: relationship with meat spoilage. Food Chemistry 37(4), 239-249.
37. Arnau, J. 1998. Tecnología del jamón curado en distintos países. Eurocarne, Eds., Estrategias Alimentarias, S.L., Madrid Simposio especial 44th ICoMST, pp. 10-21.
38. Alfaia, C.M., Castro, M.F., Reis, V.A., Prates, J.M., de Almeida, I.T., Correia, A.D. and Dias, M.A. 2004. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of portuguese dry-cured ham. Food Science and Technology International 10(5), 297-304.
39. Saccani, G., Tanzi, E., Pastore, P., Cavalli, S. and Rey, A. 2005. Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column. Journal of Chromatography A 1082(1), 43-50.
40. Virgili, R., Saccani, G., Gabba, L., Tanzi, E. and Soresi Bordini, C. 2007. Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. Lebensmittel-Wissenschaft Und-Technologie-FoodScience and Technology 40(5), 871-878.
41. Hortós, M. and García-Regueiro, J.A. 1998. Biogenic amines in two processes of Spanish dry-cured ham. In Proceeding of 44th International Congress ofMeat Science and Technology (ICoMST), Vol. 1, pp. 396-397.
42. Córdoba, J., Antequera-Rojas, T., García-González, C., Ventanas-Barroso, J., López-Bote, C. and Asensio, M. 1994. Evolution of free amino acids and amines during ripening of Iberian cured ham. Journal of Agricultural and Food Chemistry 42, 2296-2301.
43. Bover-Cid, S., Schoppen, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. 1999. Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Science 51(4), 305-311.
44. Suzzi, G. and Gardini, F. 2003. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 88(1), 41-54.
45. Miguélez-Arrizado, M.J., Bover-Cid, S., Latorre-Moratalla, M.L. and Vidal-Carou, M.C. 2006. Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin. Journal of the Science of Food and Agriculture, 86(4), 549-557.
46. Vidal-Carou, M.C., Latorre-Moratalla, M.L., Veciana-Nogués, M.T. and Bover-Cid, S. 2007. Biogenic amines: risks and control. In Handbook of Fermented Meat and Poultry, F. Todrà, Y.H. Hui, I. Astiasarán, Wai-Kit Nip, J.G. Sebranek, E.T.F. Silveira, L.H. Stahnke and R. Talon, Eds., Blackwell Publishing, Oxford, Chapter 43, pp. 455-468.
47. Latorre-Moratalla, M.L., Veciana-Nogues, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Laukova, A., Talon, R. and Vidal-Carou, M.C. 2008. Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chemistry 107(2), 912-921.
48. Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, M.T., Mariné-Font, A. and Vidal-Carou, M.C. 1997. Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection 60(7), 825-830.
49. Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. 2001. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Science 57(2), 215-221.
50. Bover-Cid, S., Miguelez-Arrizado, J. and Vidal-Carou, M.C. 2001. Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite. Meat Science 59(4), 391-396.
51. Sayem El Daher, N. and Simard, R.E. 1985. Putrefactive amine changes in relation to microbial counts of ground beef during storage. Journal of Food Protection 48(4), 54-58.
52. Slemr, J. and Beyermann, K. 1985. Concentration profiles of diamines in fresh and aerobically stored pork and beef. Journal of Agricultural and Food Chemistry 33(3), 336-339.
53. Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, M.T. and Vidal-Carou, M.C. 1996. Biogenic amine sources in cooked cured shoulder pork. Journal of Agricultural and Food Chemistry 44(10), 3097-3101.
54. Nakamura, M., Wada, Y., Sawaya, H. and Kawabata, T. 1979. Polyamine content in fresh and processed pork. JournalofFoodScience 44, 515-523.
55. Maijala, R., Nurmi, E. and Fischer, A. 1995. Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Science 39(1), 9-22.
56. Mietz, J.L. and Karmas, E. 1977. Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. Journal of Food Science 42(1), 155-158.
57. Yamanaka, H., Matsumoto, M. and Yano, Y. 1989. Polyamines as potential indexes for decomposition of pork, beef and chicken. Journal of Food Hygiene and Society of Japan 30(5), 401-405.
58. Yano, Y., Murayama, F., Kataho, N., Tachibana, M. and Nakamura, T. 1992. Evaluation of the quality of meat and fermented dairy and meat products by tyramine sensor. Animal Science and Technology (Japan) 63, 970-977.
59. Chen, C.M., Lin, L.C. and Yen, G.G. 1994. Relationship between changes in biogenic amine contents and freshness of pork during storage at different temperatures. Journal of the Chinese Agricultural Chemical Society 32, 47-60.
60. Vinci, G. and Antonelli, M.L. 2002. Biogenic amines: quality index of freshness in red and white meat. Food Control 13(8), 519-524.
61. Schmitt, R.E., Haas, J. and Amado, R. 1988. Bestimmung von biogenen Aminen mit RP-HPLC zur Erfassung des mikrobiellen Verderbs von Schlachtgefluegel. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 187(2), 121-124.
62. Patsias, A., Chouliara, I., Paleologos, E.K., Savvaidis, I. and Kontominas, M.G. 2006. Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4°C. European Food Research and Technology 223(5), 683-689.
63. Rokka, M., Eerola, S., Smolander, M., Alakomi, H.L. and Ahvenainen, R. 2004. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions B. Biogenic amines as quality-indicating metabolites. Food Control 15(8), 601-607.
64. Balamatsia, C.C., Paleologos, E.K., Kontominas, M.G. and Savvaidis, I. 2006. Correlation between microbial flora, sensory changes and biogenic amine formation in fresh chicken meat stroed aerobically or under modified atmosphere packaging at 4°C: possible role of iogenic amines as spoilage indicators. Antonie van Leeuwenhoek 89, 9-17.
65. Edwards, R.A., Dainty, R.H., Hibard, C.M. and Ramantanis, S.V. 1987. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures. Journal of Applied Bacteriology 63, 427-434.
66. Yano, Y., Kataho, N., Watanabe, M., Nakamura, T. and Asano, Y. 1995. Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef. Food Chemistry 54(2), 155-159.
67. Izquierdo-Pulido, M., Veciana-Nogués, M.T., Mariné-Font, A. and Vidal-Carou, M.C. 1999. Polyamine and biogenic amine evolution during food processing. In Polyamines in Health and Nutrition, S. Bardócz and A. White, Eds., Kluwer Academic Publishers, London, Chapter 12, pp. 139-159.
68. Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M. and Vidal-Carou, M.C. 2000. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages. Journal of Food Protection 63(2), 237-243.
69. Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. 2001. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality. Journal of Food Protection 64(3), 367-373.
70. Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. 2000. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages. Journal of Food Protection 63(11), 1544-1550.
71. Bover-Cid, S., Hernandez-Jover, T., Miguelez-Arrizado, M.J. and Vidal-Carou, M.C. 2003. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages. European Food Research and Technology 216(6), 477-482.
72. Moret, S., Conte, L. and Callegarin, F. 1996. Determination of biogenic amines in fish and meat foods. Industrie Alimentari 35(349), 650-657.
73. Zee, J.A., Simard, R.E. and L'Heureux, L. 1983. Evaluation of analytical methods for determination of biogenic amines in fresh and processed meat. Journal of Food Protection 46(12), 1044-1049.
74. Hurst, W.J. 1990. A review of HPLC methods for the determination of selected biogenic amines in foods. Journal of Liquid Chromatography 13(1), 1-23.
75. Straub, B., Schollenberger, M., Kicherer, M., Luckas, B. and Hammes, W.P. 1993. Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 197(3), 230-232.
76. Smela, D., Pechova, P., Komprda, T., Klejdus, B. and Kuban, V. 2004. Chromatographic determination of biogenic amines in meat products during fermentation and long-term storage. Chemicke Listy 98(7), 432-437.
77. Treviño, E., Beil, D. and Steinhart, H. 1997. Determination of biogenic amines in mini-salami during long-term storage. Food Chemistry 58(4), 385-390.
78. Lange, J., Thomas, K. and Wittmann, C. 2002. Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. Journal of Chromatography B 779(2), 229-239.
79. Molins-Legua, C. and Campins-Falco, P. 2005. Solid phase extraction of amines. Analytica Chimica Acta 546(2), 206-220.
80. Moret, S. and Conte, L.S. 1996. High-performance liquid chromatographic evaluation of biogenic amines in foods an analysis of different methods of sample preparation in relation to food characteristics. Journal of Chromatography A 729(1-2), 363-369.
81. Eerola, S., Hinkkanen, R., Lindfors, E. and Hirvi, T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International 76(3), 575-577.
82. Santos-Buelga, C., Nogales-Alarcon, A. and Mariné-Font, A. 1981. A method for the analysis of tyramine in meat products: its content in some Spanish samples. Journal of Food Science 46(6), 1794-1795.
83. Shalaby, A.R. 1999. Simple rapid and valid thin layer chromatographic method for determining biogenic amines in foods. Food Chemistry 65, 117-121.
84. Slemr, J. and Beyermann, K. 1984. Determination of biogenic amines in meat by combined ion-exchange and capillary gas chromatography. Journal of Chromatography A 283, 241-250.
85. Paleologos, E.K. and Kontominas, M.G. 2004. On-line solid-phase extraction with surfactant accelerated on-column derivatization and micellar liquid chromatographic separation as a tool for the determination of biogenic amines in various food substrates. Analytical Chemistry 76(5), 1289-1294.
86. Draisci, R., Giannetti, L., Boria, P., Lucentini, L., Palleschi, L. and Cavalli, S. 1998. Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods. Journal of Chromatography A 798(1-2), 109-116.
87. Favaro, G., Pastore, P., Saccani, G. and Cavalli, S. 2007. Determination of biogenic amines in fresh and processed meat by ion chromatography and integrated pulsed amperometric detection on Au electrode. Food Chemistry 105(4), 1652-1658.
88. Alberto, M.R., Arena, M.E. and Manca de Nadra, M.C. 2002. A comparative survey of two analytical methods for identification and quantification of biogenic amines. Food Control 13(2), 125-129.
89. Tamim, N.M., Bennett, L.W., Shellem, T.A. and Doerr, J.A. 2002. High-performance liquid chromatographic determination of biogenic amines in poultry carcasses. Journal of Agricultural and Food Chemistry 50(18), 5012-5015.
90. Lange, J. and Wittmann, C. 2002. Enzyme sensor array for the determination of biogenic amines in food samples. Analytical and Bioanalytical Chemistry 372(2), 276-283.
91. Ruiz-Jiménez, J. and Luque De Castro, M.D. 2006. Pervaporation as interface between solid samples and capillary electrophoresis: determination of biogenic amines in food. Journal of Chromatography A 1110(1-2), 245-253.
92. Onal, A. 2007. A review: current analytical methods for the determination of biogenic amines in foods. Food Chemistry 103(4), 1475-1486.
93. Molnár-Perl, I. 2003. Quantitation of amino acids and amines in the same matrix by high-performance liquid chromatography, either simultaneously or separately. Journal of Chromatography A 987(1-2), 291-309.
94. Chiu, T.-C., Lin, Y.-W., Huang, Y.-F. and Chang, H.-T. 2006. Analysis of biologically active amines by CE. Electrophoresis 27(23), 4792-4807.
95. Kvasnicka, F. and Voldrich, M. 2006. Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. Journal of Chromatography A 1103(1), 145-149.
96. IzquierdoPulido, M., Vidal-Carou, M.C. and Mariné-Font, A. 1993. Determination of biogenic amines in beers and their raw materials by ion-pair liquid chromatography with post-column derivatisation. Journal of AOAC International 76(5), 1027-1032.
97. Vallé, M., Malle, P. and Bouquelet, S. 1997. Optimization of a liquid chromatographic method for determination of amines in fish. Journal of AOAC International 80(1), 49-56.
98. Salazar, M.T., Smith, T.K. and Harris, A. 2000. High-performance liquid chromatographic method for determination of biogenic amines in feedstuffs, complete feeds, and animal tissues. Journal of Agricultural and Food Chemistry 48(5), 1708-1712.
99. Hungerford, J.M., Hollingworth, T.A. and Wekell, M.M. 2001. Automated kinetics-enhanced flow-injection method for histamine in regulatory laboratories: rapid screening and suitability requirements. Analytica Chimica Acta 438(1-2), 123-129.
100. Lerke, P.A., Porcuna, M.N. and Chin, H.B. 1983. Screening test for histamine in fish. Journal of Food Science 48(1), 155-157.
101. Ben-Gigirey, B., Craven, C. and An, H. 1998. Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods. Journal of Food Science 63(2), 210-214.
102. Sumner, S. and Taylor, S. 1989. Detection method for histamina-producing, dairy-related bacteria using diamine oxidase and leucocrystal violet. Journal of Food Protection 52, 105-108.
103. Karube, I., Satoh, I., Araki, Y., Suzuki, S. and Yamada, H. 1980. Monoamine oxidase electrode in freshness testing of meat. Enzyme and Microbial Technology 2(2), 117-120.
104. Male, K.B., Bouvrette, P., Luong, J.H.T. and Gibbs, B.F. 1996. Amperometric biosensor for total histamine, putrescine and cadaverine using diamine oxidase. Journal of Food Science 61(5), 1012-1016.
105. Hall, M., Sykes, P.A., Fairclough, D.L., Lucchese, L.J., Rogers, P., Staruszkiewicz, W.F. and Bateman, R.C. 1999. A test strip for diamines in tuna. Journal of AOAC International 82(5), 1102-1108.
106. Tombelli, S. and Mascini, M. 1998. Electrochemical biosensors for biogenic amines: a comparison between different approaches. Analytica Chimica Acta 358(3), 277-284.
107. Kaneki, N., Miura, T., Shimada, K., Tanaka, H., Ito, S., Hotori, K., Akasaka, C., Ohkubo, S. and Asano, Y. 2004. Measurement of pork freshness using potentiometric sensor. Talanta 62(1), 215-219.
108. Leszczynska, J., Wiedlocha, M. and Pytasz, U. 2004. The histamine content in some samples of food products. Czech Journal of Food Science 22, 81-86.
109. Rogers, P.L. and Staruszkiewicz, W.F. 2000. Histamine test kit comparison. Journal of Aquatic Food Product Technology 9(2), 5-17.
110. Aygün, O., Schneider, E., Scheuer, R., Usleber, E., Gareis, M. and Martlbauer, E. 1999. Comparison of ELISA and HPLC for the determination of histamine in cheese. Journal of Agricultural and Food Chemistry 47(5), 1961-1964.
111. Marcobal, A., Polo, M.C., Martin-Alvarez, P.J. and Moreno-Arribas, M.V. 2005. Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines. Food Research International 38(4), 387-394.