Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety

Bita, Seraj; Sharifian, Salim

doi:10.1016/j.foodchem.2023.137576

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137576

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Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety

Seraj Bita,

Salim Sharifian

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2024

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Cited by 3 publications

References 30 publications

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Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1

Dai,

Zhong,

Geng

et al. 2024

Food Bioprocess Technol

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Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1

Dai,

Zhong,

Geng

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Enzymatic detection of histamine: Applications, challenges, and improvement potential through biocatalyst engineering

Rodríguez-Núñez,

Serey,

Pastén

et al. 2024

Food Control

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Balıklardaki Biyojenik Aminlerin Halk Sağlığı ve Ticari Etkisi

Bozkurt

2024

Comm. J. Biol.

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Biyojenik Aminler (BA), su ürünlerinde, gıdalarda önemli biçimde üreyen Azot bileşimli organik bileşiklerdir. BA’lar, proteince zengin balık ve diğer gıdalardaki bakteriyel faaliyetlerle birlikte çeşitli kimyasal tepkimelerden oluşan dekarboksilasyonla oluşurlar. Biyojen aminler ton balığı, sardalya, uskumru gibi deniz balıklarında daha çok rastlanır. BA’ların varlığı aynı zamanda tüketilen bozulmuş meyve ve sebze gibi besinlerde de görüldüğü belirlenmiştir. Balıklarda oluşan bakteri kaynaklı histamin zehirlenmesi alerji ile birlikte aynı zamanda baş ağrısı, kızarma, karın krampları, hipertansiyon gibi çeşitli rahatsızlıklara da yol açmaktadır. Gündelik yaşamda tüketilen Uskumrugiller (Scrombridae) gibi balıklarda oluşan histaminler nedeniyle birçok balık zehirlenmesi durumu ortaya çıkmaktadır. Gıda güvenliği açısından sakıncalı olan BA’lar, balıklarla birlikte proteince zengin olan peynir, süt mamülleri, meyve-sebze ve diğer gıdalarda da oluşur. Genel olarak besinlerdeki 1000 mg/kg seviyesi ve üzeri, halk sağlığı açısından kritik ve tehlikeli bir düzey kabul edilir.

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Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety

Cited by 3 publications

References 30 publications

Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1

Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1

Enzymatic detection of histamine: Applications, challenges, and improvement potential through biocatalyst engineering

Balıklardaki Biyojenik Aminlerin Halk Sağlığı ve Ticari Etkisi

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