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Yin H, Hong Q, Yu X, Wang H, Shi X, Liu W, Yuan T, Tu Z. Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces. Food Res Int 2024; 194:114882. [PMID: 39232519 DOI: 10.1016/j.foodres.2024.114882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 07/23/2024] [Accepted: 08/07/2024] [Indexed: 09/06/2024]
Abstract
Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between microorganisms and flavor components during fermentation is still unclear. In this study, electronic nose and headspace-solid-phase microextraction-gas chromatography-mass spectrometry analysis were performed to identify flavor components in Mei yu during the fermentation, and the absolute microbial quantification was conducted to identify the diversity and succession of microbial communities. During fermentation, there was an increase in the types of volatile compounds. Alcohols, aldehydes, aromatics and esters were the main flavor compounds and significantly increased in Mei yu, while hydrocarbon and aldehydes significantly decreased. The absolute abundances of Lactobacillus, Lactococcus and Weissella increased significantly after 3 days' fermentation, which were closely associated with the productions of 1-nonanol, 2-methoxy-4-vinylphenol, guaiacol, ethyl palmitate and ethyl caprylate that might though pathways related to fatty acid biosynthesis and amino acid metabolism. However, these genera were negatively correlated with the production of indole. Additionally, the total volatile basic nitrogen (TVB-N) levels of Mei yu fermented during 3 days were within the limits of 25 mg TVB-N/100 g fish, with the contents of free amino acids and lipoxygenase activities were significant lower than that of 4 days' fermentation. In view of food safety and flavor, it suggested that the natural fermented Mei yu at room temperature should be controlled within 3 days. This study highlights the application of absolute quantification to microbiome analysis in traditional fermented Mei yu and provides new insights into the roles of microorganisms in flavor formation during fermentation.
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Affiliation(s)
- Hongmei Yin
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Qiang Hong
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Xiang Yu
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Hui Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Xiaodan Shi
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Wei Liu
- Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, School of Chemistry and Chemical Engineering, Yili Normal University, Yining, Xinjiang 835000, China
| | - Tao Yuan
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zongcai Tu
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
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2
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Khorami F, Babaei S, Valizadeh S, Naseri M, Golmakani M. Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan-alginate LbL structures. Food Sci Nutr 2024; 12:2511-2522. [PMID: 38628222 PMCID: PMC11016443 DOI: 10.1002/fsn3.3934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/06/2023] [Accepted: 12/19/2023] [Indexed: 04/19/2024] Open
Abstract
The aim of this study was to develop a new active coating of layer-by-layer (LbL) structure composed of alginate (as polyanions) and chitosan (as a polycation) containing sulfated polysaccharide (fucoidan) from Sargassum angustifolium, to protect rainbow trout fillets during refrigerated storage. Chitosan and alginate do not combine with each other as a homogeneous solution, so they are suitable for multilayer coatings. The results demonstrated that coating samples with chitosan and fucoidan significantly improved the quality of fish fillets and extended their shelf life from 6 to 16 days. The chemical values (TBARS and TVB-N) and bacterial growth (total viable count (TVC), total psychrophilic count (PTC), and lactic acid bacteria (LAB)) indicated lower levels in the LbL coating samples containing fucoidan compared to the alginate and control samples. Among the different coating samples, the LbL coating with fucoidan (AChF1) exhibited lower weight loss, improved chromaticity (L*, a*, and b*), and minimal changes in mechanical and sensory evaluations. Based on the findings, AChF1 was the most effective treatment for increasing the shelf life of rainbow trout fillets during refrigerated storage. Therefore, it has potential applications in the food packaging industry.
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Affiliation(s)
- Fatemeh Khorami
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Shahriyar Valizadeh
- Food and Nutritional Sciences ProgramNorth Carolina Agricultural and Technical State UniversityGreensboroNorth CarolinaUSA
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
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Aoua C, Yacoubi B, Zekhnini A. Development of a new method for extracting histamine from marine fish flesh using the salting-out technique. Ital J Food Saf 2024; 13:12117. [PMID: 38577578 PMCID: PMC10993654 DOI: 10.4081/ijfs.2024.12117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Accepted: 02/02/2024] [Indexed: 04/06/2024] Open
Abstract
A simple and practical method was developed to extract histamine from fish products using sodium chloride (NaCl). After obtaining a saline extract from fish samples, histamine was derivatized by a condensation reaction with ortho-phthalaldehyde. Fluorescence intensity was measured by a fluorimeter. The first part of this work concerned a solid-liquid extraction tested with samples from the food analysis performance assessment scheme. The best histamine extraction yield (97%) was obtained using an extraction time of 4 minutes, a temperature of 40°C, and a NaCl/water ratio of 41% (w/w). The second part focused on a liquid-liquid extraction carried out on standard solutions of histamine (45, 90, and 180 mg/kg). The use of NaCl (41%) and trichloroacetic acid [(TCA) 10%] did not show any significant difference in extraction yield. The yield obtained was 99.15-100.1% for TCA (10%) and 98.65-99.45% for NaCl (41%). The validation criteria (repeatability and reproducibility) were checked by evaluating the reliability of the method. Extraction using NaCl has proven to be an interesting alternative method for the extraction of histamine from fish, as it is reliable, inexpensive, and less hazardous.
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Affiliation(s)
- Charifa Aoua
- Laboratory of Aquatic Systems, Marine and Continental Environment, Department of Biology, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco
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Hasanova N, Çelik SE, Apak R. Dithioerythritol functionalized gold nanoparticles−based fluorometric sensing of biogenic amines in food samples. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Abré MG, Kouakou-Kouamé CA, N'guessan FK, Teyssier C, Montet D. Occurrence of biogenic amines and their correlation with bacterial communities in the Ivorian traditional fermented fish adjuevan during the storage. Folia Microbiol (Praha) 2022; 68:257-275. [PMID: 36264452 DOI: 10.1007/s12223-022-01010-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 10/04/2022] [Indexed: 11/25/2022]
Abstract
Adjuevan is an Ivorian traditional fermented fish used as a condiment. However, the fermentation process and storage conditions may lead to the production of biogenic amines (BA) which can induce severe human toxicological effects. Thus, this study aimed to reveal the bacterial community diversity and the BA contents during the storage. Samples of adjuevan from the fish species Chloroscombrus chrysurus, Galeoides decadactylus, and Thunnus thynnus were collected from local producers, stored at ambient temperature (28-30 °C) and in a refrigerator (4 °C) over a period of 8 weeks. At 2-week intervals, BA were determined by HPLC and the bacterial communities analyzed using high-throughput sequencing (NGS) of the V3-V4 region of the 16S rRNA gene. Results showed that histamine, cadaverine, putrescine, and tyramine were the major compounds. In adjuevan from T. thynnus, the level of histamine was over the maximum level of 200 mg/kg determined by Codex Alimentarius. For the other amines, no safety concerns are related. In total, 21 bacterial genera with a relative abundance ≥ 1% and belonging to 14 families and 5 phyla were detected. The Bacillaceae family was the most found at ambient temperature while Staphylococcaceae and Enterococcaceae were the most abundant in a refrigerator. The analysis of correlation showed that the increase of Lentibacillus leads to a decrease of the major BA at ambient temperature. On the contrary, the increase of Staphylococcus, Lactobacillus, Psychrobacter, Peptostreptococcus, and Fusobacterium leads to an increase of these biogenic compounds. Thus, Lentibacillus acted as BA-oxidizing bacteria while the others were found as BA-producing bacteria during adjuevan storage.
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Affiliation(s)
- Marina Ghislaine Abré
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche en Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan 02, 02 BP 801, Ivory Coast.
- UMR 95 QualiSud, Centre de Coopération Internationale en Recherche Agronomique Pour Le Développement (CIRAD), Université de Montpellier, Avignon Université, Institut Agro, IRD, Université de La Réunion, Montpellier Cedex 5, 34398, France.
| | - Clémentine Amenan Kouakou-Kouamé
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche en Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan 02, 02 BP 801, Ivory Coast
| | - Florent Kouadio N'guessan
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche en Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan 02, 02 BP 801, Ivory Coast
| | - Corinne Teyssier
- UMR 95 QualiSud, Centre de Coopération Internationale en Recherche Agronomique Pour Le Développement (CIRAD), Université de Montpellier, Avignon Université, Institut Agro, IRD, Université de La Réunion, Montpellier Cedex 5, 34398, France
| | - Didier Montet
- UMR 95 QualiSud, Centre de Coopération Internationale en Recherche Agronomique Pour Le Développement (CIRAD), Université de Montpellier, Avignon Université, Institut Agro, IRD, Université de La Réunion, Montpellier Cedex 5, 34398, France
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Qu Y, Wang J, Liu Z, Wang X, Zhou H. Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood. Foods 2022; 11:foods11182743. [PMID: 36140871 PMCID: PMC9497643 DOI: 10.3390/foods11182743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT)) were used as standards. The biogenic amines of five canned seafood species (canned mud carp, canned sardine, canned mantis shrimp, canned scallop, and canned oyster) were investigated every three months for 12 months at different storage temperatures (4, 10, 25, and 30 °C). The biogenic amine contents were determined by the ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA). These results showed a detection rate of 100, 60, and 40% for HIS, PHE, PUT, and TYM; CAD, SPM, and SPD; OCT in all the samples, respectively. The contents of histamine and tyramine exceeded the recommended maximum limits (50 and 100 mg kg−1) in the canned mud carp and canned scallop when stored at 30 °C, indicating their potential health risks (p < 0.05). This result also indicates that low temperatures could inhibit the BAs content of canned seafood during storage. Overall, storage temperature and time can be used as the primary means to monitor and control the quality and safety of canned seafood.
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Affiliation(s)
- Yinghong Qu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China
| | - Jingyu Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China
| | - Zhidong Liu
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affair, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
- Correspondence:
| | - Xichang Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China
| | - Huimin Zhou
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China
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Pais GL, Meloni D, Mudadu AG, Crobu L, Pulina A, Chessa G. Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna ( Thunnus albacares) Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS. Foods 2022; 11:foods11050639. [PMID: 35267272 PMCID: PMC8909452 DOI: 10.3390/foods11050639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/09/2022] [Accepted: 02/18/2022] [Indexed: 02/01/2023] Open
Abstract
The consumption of fishery products has been steadily increasing in recent decades. Among the quantitatively more important species, the yellowfin tuna (Thunnus albacares), is one of the main at-risk species as regards the possibility to present important levels of histamine and to be associated with the so-called “Scombroid Fish Poisoning”. The main aim of the present study was to evaluate the colorimetric parameters, the occurrence, and the quantification of histamine contamination in yellowfin tuna samples marketed in Sardinia (Italy) by a combination of rapid screening and official control methods. A total of 20 samples of yellowfin tuna loins collected from large retailers, fishmongers and local markets were analyzed for the qualitative and quantitative determination of histamine by the lateral flow test HistaSure™ Fish Rapid Test and LC-MS/MS, respectively. Moreover, all the samples were examined to assess the conformity with the EU rules on labelling and subjected to colorimetric analysis according to the CIE-L*a*b* standard. Visual inspection of yellowfin tuna labels highlighted a 30% of non-compliances. A significant (p < 0.05) difference was reported for brightness (L *), redness (a *), and yellowness (b *). The results of histamine occurrence agreed with the food safety criteria (<100 mg/kg) laid down in EC Regulation 2073/2005 in the 95% and in the 90% of the samples with the rapid screening methods and LC-MS/MS, respectively. A highly significant sessional variation (p < 0.00001) was pointed out. Moreover, the two methods showed an agreement rate of 85%. The results of the present study confirmed the utility of lateral flow tests for the fast qualitative determination of histamine in yellowfin tuna. Rapid screening test should be strengthened by comparison with the official method especially in case of uncertain or positive results.
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Affiliation(s)
- Giovanni Luigi Pais
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.L.P.); (L.C.)
| | - Domenico Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.L.P.); (L.C.)
- Correspondence: ; Tel.: +39-079-229-570
| | - Alessandro Graziano Mudadu
- Veterinary Public Health Institute of Sardinia, Via Duca degli Abruzzi 8, 07100 Sassari, Italy; (A.G.M.); (A.P.); (G.C.)
| | - Luigi Crobu
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.L.P.); (L.C.)
| | - Alessandro Pulina
- Veterinary Public Health Institute of Sardinia, Via Duca degli Abruzzi 8, 07100 Sassari, Italy; (A.G.M.); (A.P.); (G.C.)
| | - Giannina Chessa
- Veterinary Public Health Institute of Sardinia, Via Duca degli Abruzzi 8, 07100 Sassari, Italy; (A.G.M.); (A.P.); (G.C.)
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Douny C, Mith H, Igout A, Scippo ML. Fatty acid intake, biogenic amines and polycyclic aromatic hydrocarbons exposure through the consumption of nine species of smoked freshwater fish from Cambodia. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Wang J, Qu Y, Liu Z, Zhou H. Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review. J Food Prot 2021; 84:2020-2036. [PMID: 34233360 DOI: 10.4315/jfp-21-120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Accepted: 07/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Biogenic amines (BAs) are organic compounds with low molecular weight and can be used as indicators of the quality and safety of canned aquatic products during processing and storage. However, excess of these amines can cause foodborne poisoning. Therefore, the determination, analysis, and prevention of BAs are of great importance. This article focuses on the sources, formation, and pretreatment methods, as well as analytical techniques, change tendency, and control techniques of BAs, with the aim of promoting more appropriate analysis of canned aquatic products to provide a reference for the food industries. HIGHLIGHTS
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Affiliation(s)
- Jingyu Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 200120, People's Republic of China
| | - Yinghong Qu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 200120, People's Republic of China
| | - Zhidong Liu
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affair, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200090, People's Republic of China
| | - Huimin Zhou
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 200120, People's Republic of China
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Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel. Foods 2021; 10:foods10092190. [PMID: 34574300 PMCID: PMC8471064 DOI: 10.3390/foods10092190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/20/2022] Open
Abstract
This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography with UV detection. The level of total BAs was higher in the mackerel fillet (108.14 µg/g) than the headed and gutted fish (91.58 µg/g). Roasted, fried, and stewed mackerel recorded total BA concentrations of 54.28, 82.25, and 163.05 µg/g, respectively. Stewed mackerel contained about 3-fold more BAs than roasted mackerel. The level of total BAs in mackerel increased significantly up to 190%, 236% and 152% as the roasting temperature increased, upon frying, and as stewing temperature increased, respectively (p < 0.05).
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Vasconcelos H, de Almeida JMM, Matias A, Saraiva C, Jorge PA, Coelho LC. Detection of biogenic amines in several foods with different sample treatments: An overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Comparison of Quality Changes in Eurasian Perch ( Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage. Foods 2021; 10:foods10061405. [PMID: 34204538 PMCID: PMC8233806 DOI: 10.3390/foods10061405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 06/10/2021] [Accepted: 06/10/2021] [Indexed: 01/23/2023] Open
Abstract
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated-10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions-in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.
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Yang J, Lu J, Zhu Q, Tao Y, Zhu Q, Guo C, Fang Y, Chen L, Koyande AK, Wang S, Show PL. Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation. J Biosci Bioeng 2021; 132:161-166. [PMID: 33972168 DOI: 10.1016/j.jbiosc.2020.12.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/14/2020] [Accepted: 12/28/2020] [Indexed: 11/25/2022]
Abstract
As one of Lianyungang's most famous specialties, Acanthogobius hasta is delicious and nutritious fish, but is extremely susceptible to spoilage during transportation and storage. In this study, Lactobacillus plantarum MMB-07 was isolated from traditional fermented sour fish to reduce losses and improve the utilization and food value of A. hasta. L. plantarum MMB-07 had good ability of acid production and acid resistance. Moreover, it could also inhibit common pathogens in food or aquatic products to ensure the safety of fermented products. MMB-07 was used to ferment A. hasta and obtain fermented Suanyu rich in nutrition value and good flavor. The volatile base nitrogen was 18.44 mg/100 g and the fermented fish meat maintained second-grade freshness. Thiobarbituric acid assay was 0.90 mg/kg and fat in fish meat was oxidized to a low degree. The studies indicated that MMB-07 has a high application prospect in low salt fermented fish.
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Affiliation(s)
- Jie Yang
- Jiangsu Key Laboratory of High-Tech Research and Development of Veterinary Biopharmaceuticals, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Jing Lu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Qingzheng Zhu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qiang Zhu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Changming Guo
- Jiangsu Key Laboratory of High-Tech Research and Development of Veterinary Biopharmaceuticals, Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Li Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Apurav Krishna Koyande
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500 Selangor, Malaysia
| | - Shujun Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Marine Resources Development Research Institute, Lianyungang 222000, China
| | - Pau-Loke Show
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500 Selangor, Malaysia.
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Gómez-Limia L, Sanmartín NM, Carballo J, Domínguez R, Lorenzo JM, Martínez S. Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium. Foods 2021; 10:foods10040790. [PMID: 33916932 PMCID: PMC8067596 DOI: 10.3390/foods10040790] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/29/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a decrease in titratable acidity and an increase in TBARS, antioxidant capacity, and vitamin E in the eel muscle. During sterilization, TBARS also increased significantly. The magnitude of the changes depended on the filling medium. Storage also had a significant effect on oxidation parameters in eel muscle and in filling media. After one year of storage, the sunflower oil and canned eels packed in this oil presented higher antioxidant capacity and vitamin E content than olive oil, spiced olive oil, or canned eels packed in these oils. However, the total phenol contents were higher when olive oil or spiced olive oil were used as filling media. Despite the losses, the results show that the canning process and subsequent storage preserved a great part of the antioxidant capacity and vitamin E content of the filling medium, which is of interest to the consumer. Both sunflower oil and olive oil as filling media are of great nutritional interest.
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Affiliation(s)
- Lucía Gómez-Limia
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (L.G.-L.); (N.M.S.); (J.C.); (J.M.L.)
| | - Nicolás Moya Sanmartín
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (L.G.-L.); (N.M.S.); (J.C.); (J.M.L.)
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (L.G.-L.); (N.M.S.); (J.C.); (J.M.L.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N_4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (L.G.-L.); (N.M.S.); (J.C.); (J.M.L.)
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N_4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - Sidonia Martínez
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (L.G.-L.); (N.M.S.); (J.C.); (J.M.L.)
- Correspondence:
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15
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Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Pradela-Filho LA, Araújo DAG, Takeuchi RM, Santos AL, Henry CS. Thermoplastic electrodes as a new electrochemical platform coupled to microfluidic devices for tryptamine determination. Anal Chim Acta 2021; 1147:116-123. [PMID: 33485570 DOI: 10.1016/j.aca.2020.12.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/19/2020] [Accepted: 12/27/2020] [Indexed: 01/24/2023]
Abstract
This study reports a new electrochemical method for tryptamine determination using a paper-based microfluidic device and a thermoplastic electrode (TPE) as an amperometric detector. Tryptamine (Tryp) is a biogenic amine present in drinks and foods. Even though this compound has some beneficial effects on human health, the ingestion of foods with high concentrations of Tryp may be detrimental, which justifies the need for monitoring the Tryp levels. The TPEs were made from 50% carbon black and 50% polycaprolactone and characterized by cyclic voltammetry, demonstrating enhancement in the analytical response compared to other carbon composites. TPEs also showed a better antifouling effect for Tryp compared to conventional glassy carbon electrodes. Once characterized, the electrodes were incorporated into the microfluidic device to determine Tryp in water and cheese samples using amperometry. A linear range was achieved from 10 to 75 μmol L-1 with limits of detection and quantification of 3.2 and 10.5 μmol L-1, respectively. Therefore, this work shows promising findings of the electrochemical determination of Tryp, bringing valuable results regarding the electrochemical properties of thermoplastic composites.
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Affiliation(s)
- Lauro A Pradela-Filho
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - Diele A G Araújo
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - Regina M Takeuchi
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - André L Santos
- Institute of Chemistry, Federal University of Uberlandia, 38400-902, Uberlandia, Minas Gerais, Brazil; Institute of Exact and Natural Sciences of Pontal, Federal University of Uberlandia, 38304-402, Ituiutaba, Minas Gerais, Brazil
| | - Charles S Henry
- Department of Chemistry, Colorado State University, Fort Collins, CO, 80523, United States.
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17
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Wang J, Liu Z, Qu Y. Ultrasound-assisted dispersive solid-phase extraction combined with reversed-phase high-performance liquid chromatography-photodiode array detection for the determination of nine biogenic amines in canned seafood. J Chromatogr A 2020; 1636:461768. [PMID: 33326928 DOI: 10.1016/j.chroma.2020.461768] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 10/22/2022]
Abstract
This work describes an ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA) for the determination of nine common biogenic amines (BAs) in canned seafood. The pretreatment extraction solvent, ultrasonic treatment duration, and derivatization conditions were optimized. The method was validated on the basis of the limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy and successfully applied to analyze four canned fish, two canned shrimp and four canned shellfish samples. LODs of 0.08-0.25 mg kg-1 were achieved, and the correlation coefficient of determination was 0.9994-0.9997. The method had high precision and accuracy, with relative standard deviations (RSDs) and recoveries of 0.44 to 6.83% and 72.57 to 99.74%, respectively, suggesting the effectiveness of ultrasound-assisted extraction at increasing the solubility of the target analytes in the solvent system and the feasibility of UADSPE-RPLC-PDA for determining trace BAs in canned seafood.
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Affiliation(s)
- Jingyu Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China
| | - Zhidong Liu
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affair, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
| | - Yinghong Qu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China.
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18
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Semi-quantitative evaluation of seafood spoilage using filter-paper strips loaded with an aggregation-induced emission luminogen. Food Chem 2020; 327:127056. [DOI: 10.1016/j.foodchem.2020.127056] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 11/23/2022]
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19
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Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time. Foods 2020; 9:foods9101377. [PMID: 33003304 PMCID: PMC7601705 DOI: 10.3390/foods9101377] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 01/04/2023] Open
Abstract
This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.
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20
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Bogdanović T, Petričević S, Brkljača M, Listeš I, Pleadin J. Biogenic amines in selected foods of animal origin obtained from the Croatian retail market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:815-830. [PMID: 32077803 DOI: 10.1080/19440049.2020.1726503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study aimed to investigate the presence of eight biogenic amines (BAs): tryptamine (TRP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in cheese, fish & fishery products and meat & meat products obtained from the Croatian retail market. A selective and robust method of high-performance liquid chromatography (HPLC) with diode array detection (DAD) was applied for the determination of BAs in a total of 91 samples in accordance with the performance criteria outlined in the European legislation. A high inter- and intra-food group variability of the amounts of BAs was observed. In the analysed samples, the most represented amines were TYR, HIS, CAD and PUT. Based on the highest content of the most toxic BAs (HIS and TYR) and consequential food safety concerns, the studied food groups can be ranked in the following order: cheese (HIS up to 106.4 mg/kg; TYR up to 206.6 mg/kg), fish &fishery products (HIS up to 98.8 mg/kg; TYR up to 47.9 mg/kg), and meat & meat products (HIS up to 20.0 mg/kg; TYR up to 117.5 mg/kg). The total BA content was significantly higher (p < .05) in fermented in comparison with other food. The study aimed to contribute to the knowledge on BA toxicity and food quality, as well as to support the indispensable future studies of consumption data and exposure assessment, to the end of defining allowable BA concentrations in food.
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Affiliation(s)
- Tanja Bogdanović
- Veterinary Institute Split, Croatian Veterinary Institute, Split, Croatia
| | - Sandra Petričević
- Veterinary Institute Split, Croatian Veterinary Institute, Split, Croatia
| | - Mia Brkljača
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Irena Listeš
- Veterinary Institute Split, Croatian Veterinary Institute, Split, Croatia
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
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21
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Multi-Analyte MS Based Investigation in Relation to the Illicit Treatment of Fish Products with Hydrogen Peroxide. TOXICS 2020; 8:toxics8010002. [PMID: 31936204 PMCID: PMC7151737 DOI: 10.3390/toxics8010002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/20/2019] [Accepted: 01/04/2020] [Indexed: 11/28/2022]
Abstract
Fishery products are perishable due to the action of many enzymes, both endogenous and exogenous. The latter are produced by bacteria that may contaminate the products. When fishes age, there is a massive bacteria growth that causes the appearance of off-flavor. In order to obtain “false” freshness of fishery products, an illicit treatment with hydrogen peroxide is reported to be used. Residues of hydrogen peroxide in food may be of toxicology concern. We developed two mass spectrometry based methodologies to identify and quantify molecules related to the treatment of fishes with hydrogen peroxide. With ultra-high-performance liquid chromatography–mass spectrometry (UHPLC-MS) we evaluated the concentration of trimethylamine-N-oxide (TMAO), trimethylamine (TMA), dimethylamine (DMA), and cadaverine (CAD) in fish products. After evaluating LOQ, we measured and validated the lower limits of quantification (LLOQs as first levels of calibration curves) values of 50 (TMAO), 70 (TMA), 45 (DMA), and 40 (CAD) ng/mL. A high ratio between TMAO and TMA species indicated the freshness of the food. With a GC-MS method we confirmed the illicit treatment measuring the levels of H2O2 after an analytical reaction with anisole to give 2-hydroxyanisole as a marker. This latter product was detected in the headspace of the homogenized sample with simplification of the work-up. A LLOQ of 50 ng/mL was checked and validated. When fish products were whitened and refreshed with hydrogen peroxide, the detected amount of the product 2-hydroxyanisole could be very important, (larger than 100 mg/kg). The developed analytical methods were suitable to detect the illicit management of fishery products with hydrogen peroxide; they resulted as sensitive, selective, and robust.
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22
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Munir MA, Badri KH. The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:5814389. [PMID: 32377440 PMCID: PMC7199571 DOI: 10.1155/2020/5814389] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/14/2019] [Accepted: 10/21/2019] [Indexed: 05/19/2023]
Abstract
Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.
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Affiliation(s)
| | - Khairiahi Haji Badri
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
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23
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Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108374] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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24
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Ahmad W, Mohammed GI, Al-Eryani DA, Saigl ZM, Alyoubi AO, Alwael H, Bashammakh AS, O'Sullivan CK, El-Shahawi MS. Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations. Crit Rev Anal Chem 2019; 50:485-500. [PMID: 31486337 DOI: 10.1080/10408347.2019.1657793] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The evolution in foodstuff-monitoring processes has increased the number of studies on biogenic amines (BAs), in recent years. This trend with future perspective needs to be assembled to address the associated health risks. Thus, this study aims to cover three main aspects of BAs: (i) occurrence, physiology, and toxicological effects, most probable formation mechanisms and factors controlling their growth; (ii) recent advances, strategies for determination, preconcentration steps, model technique, and nature of the matrix; and (iii) milestone, limitations with existing methodologies, future trends, and detailed expected developments for clinical use and on-site ultra-trace determination. The core of the ongoing review will discuss recent trends in pre-concentration toward miniaturization, automation, and possible coupling with electrochemical techniques, surface-enhanced Raman scattering, spectrofluorimetry, and lateral flow protocols to be exploited for the development of rapid, facile, and sensitive on-site determination strategies for BAs.
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Affiliation(s)
- Waqas Ahmad
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - G I Mohammed
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Chemistry, Faculty of Applied Sciences, Umm Al Qura University, Makka, Saudi Arabia
| | - D A Al-Eryani
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Z M Saigl
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A O Alyoubi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - H Alwael
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A S Bashammakh
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - C K O'Sullivan
- Nanobiotechnology & Bioanalysis Group, Department d Enginyeria Quimica, Universitat i Virgili, Tarragona, Spain
| | - M S El-Shahawi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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25
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Francisco KCA, Brandão PF, Ramos RM, Gonçalves LM, Cardoso AA, Rodrigues JA. Salting‐out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14300] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Karen C. A. Francisco
- Departamento de Química Analítica Instituto de Química Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP) Av. Prof. Francisco Degni, 55 Araraquara 14800‐900 SP Brazil
| | - Pedro F. Brandão
- REQUIMTE/LAQV Departamento de Química e BioquímicaFaculdade de Ciências da Universidade do Porto (FCUP) Rua do Campo Alegre, 687 Porto 4169‐007 Portugal
| | - Rui Miguel Ramos
- REQUIMTE/LAQV Departamento de Química e BioquímicaFaculdade de Ciências da Universidade do Porto (FCUP) Rua do Campo Alegre, 687 Porto 4169‐007 Portugal
| | - Luís Moreira Gonçalves
- Departamento de Química Fundamental Instituto de Química Universidade de São Paulo (USP) Avenida Prof. Lineu Prestes, 748 São Paulo05508‐000 SP Brazil
| | - Arnaldo A. Cardoso
- Departamento de Química Analítica Instituto de Química Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP) Av. Prof. Francisco Degni, 55 Araraquara 14800‐900 SP Brazil
| | - José António Rodrigues
- REQUIMTE/LAQV Departamento de Química e BioquímicaFaculdade de Ciências da Universidade do Porto (FCUP) Rua do Campo Alegre, 687 Porto 4169‐007 Portugal
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26
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Douny C, Benmedjadi S, Brose F, Afé OHI, Igout A, Hounhouigan DJ, Anihouvi VB, Scippo ML. Development of an Analytical Method for the Simultaneous Measurement of 10 Biogenic Amines in Meat: Application to Beninese Grilled Pork Samples. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01587-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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27
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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method. SEPARATIONS 2019. [DOI: 10.3390/separations6010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed that was completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e., tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1,100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among the many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any health alert situation for consumers.
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28
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Wang X, Lou Q, Xu D, Yang W, Zhang J. Effect of Zein Coating on Inhibiting Histamine Produced by Enterobacter aerogene in Roasted Rabbit Legs during Storage at Different Temperatures. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xinyu Wang
- College of Food and Pharmaceutical Sciences, Ningbo University
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University
| | - Dalun Xu
- College of Food and Pharmaceutical Sciences, Ningbo University
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University
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29
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Rahmani J, Miri A, Mohseni-Bandpei A, Fakhri Y, Bjørklund G, Keramati H, Moradi B, Amanidaz N, Shariatifar N, Khaneghah AM. Contamination and Prevalence of Histamine in Canned Tuna from Iran: A Systematic Review, Meta-Analysis, and Health Risk Assessment. J Food Prot 2018; 81:2019-2027. [PMID: 30476444 DOI: 10.4315/0362-028x.jfp-18-301] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Histamine is one of the most important health issues associated with consumption of canned tuna because of possible allergic and anaphylactic reactions in consumers. Although the concentrations of histamine in tuna in Iran have been investigated in several studies, definitive conclusions are elusive. This study was undertaken as a systematic review and meta-analysis of the concentration and prevalence of histamine in Iranian canned tuna, and the related health risk was assessed. An extensive search of articles in the databases Scopus, PubMed, and Scientific Information Database resulted in 11 articles and a total of 693 samples for inclusion in this review. The minimum and maximum concentrations of histamine were determined as 8.59 ± 14.24 and 160.52 ± 87.59 mg kg−1, respectively. The mean concentration was calculated as 77.86 mg kg−1 (95% confidence interval [CI], 47.51 to 108.21 mg kg−1), which was lower than the 200 mg kg−1 recommended limit by the U.S. Food and Drug Administration (FDA). The mean prevalence of histamine was 9.19% (95%; CI, 6.88 to 11.5%). The 95% value of the target hazard quotient for adult consumers was calculated as 0.10. In all studies performed in Iran, the concentration of histamine in canned tuna was lower than FDA standard. Health risk assessment indicated low histamine risk (target hazard quotient < 1) for adults in Iran from consumption of canned tuna.
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Affiliation(s)
- Jamal Rahmani
- 1 Department of Community Nutrition, Student Research Committee, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Miri
- 2 Department of Nutrition, School of Health, Zabol University of Medical Sciences, Zabol, Iran
| | - Anoushiravan Mohseni-Bandpei
- 3 Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yadolah Fakhri
- 4 Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Geir Bjørklund
- 5 Council for Nutritional and Environmental Medicine, Mo i Rana, Norway
| | - Hassan Keramati
- 6 Department of Environmental Health Engineering, School of Public Health, Semnan University of Medical Sciences, Semnan, Iran
| | - Bigard Moradi
- 7 Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Nazak Amanidaz
- 8 Environmental Health Research Center, Golestan University of Medical Sciences, Golestan, Iran
| | - Nabi Shariatifar
- 9 Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- 10 Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sa˜o Paulo 13083-862, Brazil.,11 Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan (ORCID: http://orcid.org/0000-0001-5769-0004 [A.M.K.])
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30
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Aslam H, Green J, Jacka FN, Collier F, Berk M, Pasco J, Dawson SL. Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety. Nutr Neurosci 2018; 23:659-671. [DOI: 10.1080/1028415x.2018.1544332] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Hajara Aslam
- IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Food & Mood Centre, IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
| | - Jessica Green
- IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Food & Mood Centre, IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Austin Health, Heidelberg, Australia
| | - Felice N. Jacka
- IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Food & Mood Centre, IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Centre for Adolescent Health, Murdoch Children’s Research Institute, Royal Children’s Hospital, Parkville, Australia
| | - Fiona Collier
- Geelong Centre for Emerging Infectious Disease, Barwon Health, Geelong, Australia
- School of Medicine, Deakin University, Geelong, Australia
| | - Michael Berk
- IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- The Department of Psychiatry and the Florey Institute of Neuroscience and Mental Health Department, The Centre of Excellence in Youth Mental Health, The University of Melbourne, Orygen, Australia
| | - Julie Pasco
- IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
| | - Samantha L. Dawson
- IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Food & Mood Centre, IMPACT Strategic Research Centre, School of Medicine, Deakin University, Geelong, Australia
- Environmental & Genetic Epidemiology Research, Murdoch Children’s Research Institute, Royal Children’s Hospital, Parkville, Australia
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Papageorgiou M, Lambropoulou D, Morrison C, Kłodzińska E, Namieśnik J, Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Toloza CA, Khan S, Silva RL, Romani EC, Larrude DG, Louro SR, Freire FL, Aucélio RQ. Photoluminescence suppression effect caused by histamine on amino-functionalized graphene quantum dots with the mediation of Fe 3+ , Cu 2+ , Eu 3+ : Application in the analysis of spoiled tuna fish. Microchem J 2017. [DOI: 10.1016/j.microc.2017.04.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Nei D, Nakamura N, Ishihara K, Kimura M, Satomi M. A rapid screening of histamine concentration in fish fillet by direct analysis in real time mass spectrometry (DART-MS). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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de La Torre CAL, de La Torre CAL, Conte‐Junior CA, Conte‐Junior CA. Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Choi YJ, Jang MS, Lee MA. Physicochemical changes in kimchi containing skate ( Raja kenojei) pretreated with organic acids during fermentation. Food Sci Biotechnol 2016; 25:1369-1377. [PMID: 30263418 DOI: 10.1007/s10068-016-0214-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 11/28/2022] Open
Abstract
The effects of supplementing kimchi with acetic acid (TSA)- and citric acid (TSC)-treated skate were investigated during the fermentation process. The chemical and microbiological properties of the product were also investigated. The quality parameters of kimchi were determined by measuring the pH, titratable acidity, reducing sugar content, volatile basic nitrogen (VBN), biogenic amines (BAs), and microbial analysis. During fermentation, the kimchi containing skate was observed to have a lower acidity than the control. Treatment of skate with an organic acid increased the acidity and gradually decreased the reducing sugar content during fermentation. Higher concentrations of organic acid resulted in a decrease in VBN and BAs in the TSA and TSC groups compared to those in the kimchi containing skate. The results suggest that supplementing kimchi with skate treated with organic acids affects the histamine content of the products.
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Affiliation(s)
| | - Mi-Soon Jang
- 2Food and Safety Research Center, National Fisheries Research & Development Institute, Busan, 46083 Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju, 61755 Korea
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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Cernei N, Lackova Z, Guran R, Hynek D, Skladanka J, Horky P, Zitka O, Adam V. Determination of Histamine in Silages Using Nanomaghemite Core (γ-Fe₂O₃)-Titanium Dioxide Shell Nanoparticles Off-Line Coupled with Ion Exchange Chromatography. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2016; 13:ijerph13090904. [PMID: 27626434 PMCID: PMC5036737 DOI: 10.3390/ijerph13090904] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 08/19/2016] [Accepted: 09/05/2016] [Indexed: 12/26/2022]
Abstract
The presence of biogenic amines is a hallmark of degraded food and its products. Herein, we focused on the utilization of magnetic nanoparticles off-line coupled with ion exchange chromatography with post-column ninhydrin derivatization and Vis detection for histamine (Him) separation and detection. Primarily, we described the synthesis of magnetic nanoparticles with nanomaghemite core (γ-Fe2O3) functionalized with titanium dioxide and, then, applied these particles to specific isolation of Him. To obtain further insight into interactions between paramagnetic particles’ (PMP) surface and Him, a scanning electron microscope was employed. It was shown that binding of histamine causes an increase of relative current response of deprotonated PMPs, which confirmed formation of Him-PMPs clusters. The recovery of the isolation showed that titanium dioxide-based particles were able to bind and preconcentrate Him with recovery exceeding 90%. Finally, we successfully carried out the analyses of real samples obtained from silage. We can conclude that our modified particles are suitable for Him isolation, and thus may serve as the first isolation step of Him from biological samples, as it is demonstrated on alfalfa seed variety Tereza silage.
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Affiliation(s)
- Natalia Cernei
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Zuzana Lackova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Roman Guran
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - David Hynek
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Jiri Skladanka
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
| | - Pavel Horky
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
| | - Ondrej Zitka
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Vojtech Adam
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
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Mohammed G, Bashammakh A, Alsibaai A, Alwael H, El-Shahawi M. A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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