Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride

Kirschbaum, Jochen; Rebscher, Kerstin; Brückner, Hans

doi:10.1016/s0021-9673(00)00257-0

Cited by 110 publications

(76 citation statements)

References 39 publications

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“…Thus, consumers are very concerned with halal certificate, also recognation from department of health and Food and Drugs Control Department from government institution. This concern is in line with some empirical studies in some country or region that despite the preserving aim of such local methods, these products are still under risk of several hazards (Köse, 2010) and reported to carry high potential risk for human health for halophilic pathogenic bacteria, histamine and parasites (Tsai et al 2006;Huss et al 2003;Karaçam et al, 2002;Kuda et al 2002;Mah et al 2002;Lehane and Olley, 2000;FDA, 2001;Kirschbaum et al 2000;Essuman, 1992) and a significant body of scientific literature documents that consumers nowadays are more interested in healthy food products to prevent diseases and maintain healthy living (Krutulyte, 2010). Verbeke and Ward (2006) reported that consumers are selective in the attention they pay to different label cues.…”

Section: Quality Dimensionssupporting

confidence: 54%

Quality Dimensions of Purchase Behavior Decision on Fishery Products

Nurliza

Dolorosa

2017

JMA

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Section: Quality Dimensionssupporting

confidence: 54%

Quality Dimensions of Purchase Behavior Decision on Fishery Products

Nurliza

Dolorosa

2017

JMA

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“…Biogenic amines (BA) are low-molecular-mass amines having a recognised biological activity and which may occur naturally in food and beverages (KIRSCHBAUM et al 2000). A scale of symptoms is produced following an excessive oral intake of BA.…”

Section: Occurrence Of Biogenic Amines In Lactic Acid Fermented Vegetmentioning

confidence: 99%

“…They cause mainly psychoactive and/or vasoactive effects (KALAČ et al 1999). The amount of BA usually increases during controlled or spontaneous microbial fermentation of food or in the course of food spoilage (KIRSCHBAUM et al 2000). There are many factors that affect biogenic amine formation such as temperature, pH value changes, oxygen access or sodium chloride content (SILLA-SANTOS 1996).…”

mentioning

confidence: 99%

Lactic acid fermented vegetable juices

Karovičová¹,

Kohajdová²

2003

Hortic. Sci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices. mainly from cabbage, red beet, carrot, celery and tomato (KAROVIČOVÁ et al. 2002).Lactic acid fermented vegetable juices can be produced by two procedures: the vegetable is fermented in a usual way and then it is processed by pressing the juice (manufacture from sauerkraut) or the vegetable is processed to mash or raw juice at first and it is consecutively fermented. There are 3 types of fermentation of vegetable juices: spontaneous fermentation by natural microflora, fermentation by starter cultures that are added into raw materials and fermentation of heat-treated materials by starter cultures (HAMMES 1990).At the manufacture of lactic acid fermented vegetable juices, the pressed juice can be pasteurised at first and consecutively it is inoculated by a culture of selected lactic acid bacteria (KOPEC 2000) at a concentration from 5 × 10 6 to 1 × 10 7 cfu/ml (ŠULC 1984). For fermentation of juices, of the highest importance are commercially supplied strains such as Lactobacillus plantarum, Lb. bavaricus, Lb. xylosus, Lb. bifidus, Lb. brevis (ŠULC 1984). The desirable properties of fermented vegetable juices can be achieved by choosing Lactobacillus strains suitable for the lactic acid fermentation of individual raw materials. The criteria used for finding out suitability of a strain are as follows: the rate and total production of acids, change in pH, loss of nutritionally important substances, decrease in nitrate concentration and production of biogenic amines (KAROVIČOVÁ et al. , 1999, ability of substrate to accept a starter culture, type of metabolism and ability of culture to create desirable sensory properties of fermented products (HOLZAPFEL 2002). Bacteriocinproducing starter cultures were suggested as a mean to obtain more controlled and reproducible vegetable fermentations (AUKRUST et al. 1994;AUSCO et al. 1998).Enzyme mash treatment is a well-known modern process to gain more juice from vegetable (DEMIR et al. 2001). The enzyme decomposition is applied before the lactic acid fermentation of products to achieve a concentration of compounds that commonly remain in the pomace. It refers especially to some mineral compounds, including calcium, phosphorus and magnesium (KOPEC 2000).Fermentation takes place at the temperature of about 20-30°C (ADAMS, NICOLAIDES 1997). For an optimal course of lactic acid fermentation, the content of sugars in raw materials must be ...

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“…Traditionally processed fish products (TFPs) are reported to carry high potential risk for human health for halophilic pathogenic bacteria, histamine and parasites (Taylor, 1986;Essuman, 1992;Lehane and Olley, 2000;FDA, 2001;Kirschbaum et al, 2000;Karaçam et al, 2002;Kuda et al, 2002;Mah et al, 2002;Murrell, 2002;Huss et al, 2003;Tsai et al, 2006;Huss et al, 2003;EU, 2004;Hansen, 2008). Due to legal criteria set for potential hazards, domestic and international marketing of these products is becoming difficult and limited.…”

Section: Introductionmentioning

confidence: 99%

Untitled

Köse¹

2010

Turk. J. Fish. Aquat. Sci.

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Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'.Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

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Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride

Cited by 110 publications

References 39 publications

Quality Dimensions of Purchase Behavior Decision on Fishery Products

Quality Dimensions of Purchase Behavior Decision on Fishery Products

Lactic acid fermented vegetable juices

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