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Arulkumar A, Paramasivam S, Rameshthangam P, Paramithiotis S. Detection of Biogenic Amines in Indian Fish and Fishery Products Consumed in Southeast Coast Region of India. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1856262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Abimannan Arulkumar
- Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi, India
- Department of Biotechnology, Achariya Arts and Science College (Affiliated to Pondicherry University), Villianur, India
| | - Sadayan Paramasivam
- Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi, India
| | | | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Jabłońska-Ryś E, Sławińska A, Stachniuk A, Stadnik J. Determination of biogenic amines in processed and unprocessed mushrooms from the Polish market. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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3
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Fusek M, Michálek J, Buňková L, Buňka F. Modelling biogenic amines in fish meat in Central Europe using censored distributions. CHEMOSPHERE 2020; 251:126390. [PMID: 32146190 DOI: 10.1016/j.chemosphere.2020.126390] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 06/10/2023]
Abstract
The aim of the study is to model concentrations of selected biogenic amines in various fish species (Atlantic salmon, Atlantic cod, striped catfish) bought in retail stores in Central Europe. Since the data contains non-detectable values, statistical methods for left-censored values from the exponential and Weibull distributions are applied and used to evaluate and compare the amount of biogenic amines in fish samples. Moreover, a risk of exceeding certain limits of biogenic amine concentrations to protect human health is determined. There are relatively high concentrations of putrescine, cadaverine and histamine in almost all fish species. Moreover, there was a significant difference in mean concentrations (distributions of concentrations, respectively) of histamine, tyramine and spermidine among the species.
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Affiliation(s)
- Michal Fusek
- Department of Mathematics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 2848/8, 616 00, Brno, Czech Republic.
| | - Jaroslav Michálek
- Department of Quantitative Methods, Faculty of Military Leadership, University of Defence, Sumavska 4, 662 10, Brno, Czech Republic.
| | - Leona Buňková
- Department of Environment Engineering, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 76001, Zlin, Czech Republic.
| | - František Buňka
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 76001, Zlin, Czech Republic.
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Laly SJ, Annamalai J, Kumar KA, Sankar TV, KV L, Ninan G. Formation of Biogenic Amines and Associated Biochemical and Microbial Attributes of Whole Sutchi Catfish ( Pangasianodon hypophthalmus) during Iced Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1572683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- S. J. Laly
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - Jeyakumari Annamalai
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - K. Ashok Kumar
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - T. V. Sankar
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - Lalitha KV
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
| | - George Ninan
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
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Noori SMA, Khanzadi S, Fazlara A, Najafzadehvarzi H, Azizzadeh M. Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Křížek M, Dadáková E, Vácha F, Pelikánová T, Matějková K. The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.097] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Cieślik I, Migdał W, Topolska K, Mickowska B, Cieślik E. Changes of amino acid and fatty acid profile in freshwater fish after smoking. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13357] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Iwona Cieślik
- Department of Animal Products Technology; University of Agriculture in Krakow; Krakow Poland
| | - Władysław Migdał
- Department of Animal Products Technology; University of Agriculture in Krakow; Krakow Poland
| | - Kinga Topolska
- Department of Nutrition Technology and Consumption, Malopolska Centre of Food Monitoring; University of Agriculture in Krakow; Krakow Poland
| | - Barbara Mickowska
- Department of Nutrition Technology and Consumption, Malopolska Centre of Food Monitoring; University of Agriculture in Krakow; Krakow Poland
| | - Ewa Cieślik
- Department of Nutrition Technology and Consumption, Malopolska Centre of Food Monitoring; University of Agriculture in Krakow; Krakow Poland
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Physicochemical Characterization of Biofluid Metabolites from Liquid Residual of Tuna Fish (Euthynnus affinis) throughout Refrigerated Storage Condition. J FOOD QUALITY 2017. [DOI: 10.1155/2017/4189638] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The cold storage condition and use of chemical treatment to preserve the fish appearance sometimes cause difficulties to the consumers to estimate the freshness of fish in the market. However, during fish deterioration, some compound is released or formed due to microbial and biochemical process. Identification of released compound during fish spoilage is a crucial step in understanding the degree of spoilage. This study characterizes the physicochemical changes of metabolites biofluids from liquid residual of tuna fish (Euthynnus affinis) during refrigerated storage condition. Tuna fish were kept in ice at 0°C and stored in cold room (~4°C) for seven days in order to study the changes in fish freshness and loss of quality through the storage period. Liquid residual of fish was collected at 0, 1, 2, 3, 4, 5, 6, and 7 days of storage. LC-MS/MS analysis was carried out to determine the possible dominant compound which was later identified as creatine and phenylalanine. Quantification of creatine and phenylalanine using HPLC with UV detector found that creatine and phenylalanine increased significantly up to day 4 and day 5 upon storage time for creatine and phenylalanine, respectively (p<0.05). The liquid residual pH increased from 6.5 on day 0 to 7.5 on day 7 (p<0.05). Changes in chemical compounds were supported with physical analysis on gills colour of spoilage fish. L⁎ and a⁎ values decreased with storage time from 41.08 to 24.76 and 18.34 to 10.40, respectively, while b⁎ value increased from -3.80 to -0.46 (p<0.05). The finding of biofluid derived compounds was found as useful and alternative indicators of fish freshness in later study on the development of optical biosensor.
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Wüst N, Rauscher-Gabernig E, Steinwider J, Bauer F, Paulsen P. Risk assessment of dietary exposure to tryptamine for the Austrian population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:404-420. [DOI: 10.1080/19440049.2016.1269207] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Nadja Wüst
- Business Area Data, Statistics & Risk Assessment, Austrian Agency for Health and Food Safety, Vienna, Austria
| | - Elke Rauscher-Gabernig
- Business Area Data, Statistics & Risk Assessment, Austrian Agency for Health and Food Safety, Vienna, Austria
| | - Johann Steinwider
- Business Area Data, Statistics & Risk Assessment, Austrian Agency for Health and Food Safety, Vienna, Austria
| | - Friedrich Bauer
- Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Peter Paulsen
- Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine Vienna, Vienna, Austria
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Laly SJ, Ashok Kumar KN, Sankar TV, Lalitha KV, Ninan G. Quality of monosex tilapia under ice storage: Gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1209777] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kulawik P, Migdał W, Gambuś F, Cieślik E, Özoğul F, Tkaczewska J, Szczurowska K, Wałkowska I. Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1373-1379. [PMID: 25907121 DOI: 10.1002/jsfa.7233] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/16/2015] [Accepted: 04/20/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Microbiological and chemical safety concerns regarding frozen fillets from pangasius catfish (Pangasius hypophthalmus) exported to Poland, Germany and Ukraine and Nile tilapia (Oreochromis niloticus) exported to Poland and Germany were investigated by analyzing heavy metal residues, microbiological hazards, biogenic amines, and thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) content. RESULTS The heavy metal residues from all studied samples were far lower than the limits established by authorities. The most abundant biogenic amine found was histamine, with a maximum content of 9.6 mg 100 g(-1) , found in pangasius exported to Poland. The total viable counts were from 2.8 log cfu g(-1) in pangasius exported to Ukraine to 4.3 log cfu g(-1) in pangasius exported to Germany. Vibrio spp. were present in 70-80% of all studied pangasius groups, whereas there no Vibrio spp. were found in the studied tilapia samples. 30% of Pangasius fillets exported to Poland were contaminated with coagulase-positive staphylococci. No E. coli was found in any of the studied samples. Although the results of TBA analysis differed significantly between studied groups, the malonic aldehyde content in all studied groups was still very low. The TVB-N content in frozen fillets from pangasius was significantly lower than in frozen tilapia fillets. CONCLUSIONS We reported that pangasius catfish frozen fillets were widely contaminated with Vibrio spp., which could prove hazardous for the final consumer if the fish is eaten raw or undercooked. The rest of the analysis showed no other reason for concern associated with Nile tilapia and Pangasius catfish frozen fillet consumption.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 30-149, Krakow, Poland
| | - Władysław Migdał
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 30-149, Krakow, Poland
| | - Florian Gambuś
- Department of Agricultural and Environmental Chemistry, Faculty of Agriculture and Economies, University of Agriculture, 30-120, Krakow, Poland
| | - Ewa Cieślik
- Department of Nutrition Technology and Consumption, Malopolska Centre of Food Monitoring, University of Agriculture, 30-149, Krakow, Poland
| | - Fatih Özoğul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana, Turkey
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 30-149, Krakow, Poland
| | - Katarzyna Szczurowska
- Department of Agricultural and Environmental Chemistry, Faculty of Agriculture and Economies, University of Agriculture, 30-120, Krakow, Poland
| | - Izabela Wałkowska
- Department of Nutrition Technology and Consumption, Malopolska Centre of Food Monitoring, University of Agriculture, 30-149, Krakow, Poland
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Černíková M, Gál R, Polášek Z, Janíček M, Pachlová V, Buňka F. Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.05.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Guimarães CFM, Mársico ET, Monteiro MLG, Lemos M, Mano SB, Conte Junior CA. The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets. Food Sci Nutr 2015; 4:398-408. [PMID: 27247770 PMCID: PMC4867760 DOI: 10.1002/fsn3.302] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 09/14/2015] [Accepted: 09/16/2015] [Indexed: 01/08/2023] Open
Abstract
The aim of the present study was to evaluate the chemical quality parameters regarding frozen Pangasius hypophthalmus specimens from Vietnam. The proximate composition, pH, ammonia, biogenic amines (BAs), total mercury (Hg), malondialdehyde (MDA), and polyphosphate were determined. The moisture, protein, lipid and ash values were between 83.83-85.59, 12.51-14.52, 1.09-1.65, and 0.76-2.38 g 100 g(-1), respectively. Fraud by excessive polyphosphate addition was detected in 30% of the samples whereas Hg above the recommended limit was observed in 50% of the samples. With regard to compounds from the degradation process, low concentrations of individual BAs and pH values were found in this study and ranged from 5.88 to 6.18, except for samples with polyphosphate >1 g 100(-1) (pH > 7.00) were observed in the present study. However, ammonia concentration indicated that a degradation process initiated in 80% of the samples (0.12-0.34 NH 3 g(-1)) and 20% of the samples (1.87-1.94 μg NH 3 g(-1)) were in an advanced deterioration process. Furthermore, MDA values (1.21-7.88 mg kg(-1)) suggested some failures, mainly during transportation and/or storage. We concluded that quality control measures must be implemented on the Pangasius production chain to improve the quality of products provided to consumers worldwide.
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Affiliation(s)
| | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Maria Lúcia Guerra Monteiro
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Môsar Lemos
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Sergio Borges Mano
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Carlos Adam Conte Junior
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
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Yerlikaya P, Gokoglu N, Ucak I, Yatmaz HA, Benjakul S. Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2215-2221. [PMID: 25263002 DOI: 10.1002/jsfa.6937] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Revised: 09/19/2014] [Accepted: 09/23/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Microbial transglutaminase (MTGase) is an enzyme utilized in the food industry in many areas. In this study, the suppression effect of MTGase at various levels (0, 2, 5, 10 g kg(-1)) on the formation of biogenic amines in mackerel was determined during refrigerated storage of 8 days. RESULTS Mince added with 2 g kg(-1) MTGase showed the lowest formation of putrescine, cadaverine and tyramine throughout the storage. Histamine exceeded the consumable limit (500 mg kg(-1) ) after the 4th day, except for that containing 2 g kg(-1) MTGase. The formation of total volatile basic nitrogen and total free amino acid content were retarded and the pH value was unaltered by addition of MTGase. With increasing MTGase levels, the growth of total psychrophilic bacteria, mould, yeast and coliform bacteria was retarded. The sensory scores of mackerel mince increased as MTGase concentrations increased. CONCLUSION MTGase plays a role in maintaining the quality of mackerel mince during refrigerated storage. As a result of the present study, a new use for MTGase in the food industry is revealed. It will contribute especially in the field of development of products for consumers with allergic sensitivity.
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Affiliation(s)
| | - Nalan Gokoglu
- Faculty of Fisheries, Akdeniz University, Antalya, Turkey
| | - Ilknur Ucak
- Faculty of Fisheries, Akdeniz University, Antalya, Turkey
| | | | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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Aflaki F, Ghoulipour V, Saemian N, Shiebani S, Tahergorabi R. Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12868] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Fereydoon Aflaki
- Faculty of Chemistry; Kharazmi (Tarbiat Moallem) University; Tehran Iran
- Application Radiation research School; NSTIR; Tehran Iran
| | - Vanik Ghoulipour
- Faculty of Chemistry; Kharazmi (Tarbiat Moallem) University; Tehran Iran
| | - Nader Saemian
- Application Radiation research School; NSTIR; Tehran Iran
| | | | - Reza Tahergorabi
- North Carolina Agricultural & Technical State University; Greensboro NC 27411 USA
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da Silva MV, Gibbs P. Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2015; 78:945-957. [PMID: 26167759 DOI: 10.1080/15287394.2015.1051206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Studies on microbial characterization of cold-smoked salmon and salmon trout during cold storage were performed on samples available in the Portuguese market. Samples were also classified microbiologically according to guidelines for ready-to-eat (RTE) products. Further investigations on sample variability and microbial abilities to produce tyramine and histamine were also performed. The coefficient of variation for viable counts of different groups of microorganisms of samples collected at retail market point was high in the first 2 wk of storage, mainly in the Enterobacteriaceae group and aerobic plate count (APC), suggesting that microbiological characteristics of samples were different in numbers, even within the same batch from the same producer. This variation seemed to be decreased when storage and temperature were controlled under lab conditions. The numbers of Enterobacteriaceae were influenced by storage temperature, as indicated by low microbial numbers in samples from controlled refrigeration. Lactic acid bacteria (LAB) and Enterobacteriaceae were predominant in commercial products, a significant percentage of which were tyramine and less histamine producers. These results might be influenced by (1) the technological processes in the early stages of production, (2) contamination during the smoking process, and (3) conditions and temperature fluctuations during cold storage at retail market point of sale.
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Affiliation(s)
- Manuela V da Silva
- a Escola Superior de Biotecnologia , Universidade Católica Portuguesa , Porto , Portugal
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Aflaki F, Ghoulipour V, Saemian N, Sheibani S, Salahinejad M. Determination of biogenic amines in Persian Gulf fish: application of stirrer bead milling extraction method. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9213-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sampels S. The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12337] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabine Sampels
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture; University of South Bohemia in Ceske Budejovice; Husova tř. 458/102 České Budějovice 370 05 Czech Republic
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Wunderlichová L, Buňková L, Koutný M, Jančová P, Buňka F. Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12099] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Leona Wunderlichová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Leona Buňková
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Marek Koutný
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Petra Jančová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - František Buňka
- Dept. of Food Technology; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
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Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage. Food Chem 2014; 151:466-71. [DOI: 10.1016/j.foodchem.2013.11.094] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 10/31/2013] [Accepted: 11/18/2013] [Indexed: 11/18/2022]
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