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Original Articles

Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce

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Pages 25-29 | Received 18 May 2013, Accepted 31 Jul 2013, Published online: 18 Sep 2013

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Read on this site (7)

Yuxin Wu, Lerong Qin, Jiwang Chen, Haibin Wang & E. Liao. (2022) Nitrite, biogenic amines and volatile N-nitrosamines in commercial Chinese traditional fermented fish products. Food Additives & Contaminants: Part B 15:1, pages 10-19.
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Tanja Bogdanović, Sandra Petričević, Mia Brkljača, Irena Listeš & Jelka Pleadin. (2020) Biogenic amines in selected foods of animal origin obtained from the Croatian retail market. Food Additives & Contaminants: Part A 37:5, pages 815-830.
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Yueqi Wang, Chunsheng Li, Laihao Li, Xianqing Yang, Yanyan Wu, Yongqiang Zhao & Ya Wei. (2018) Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce. Journal of Aquatic Food Product Technology 27:4, pages 496-507.
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Siddegowda Gopalapura Shivanne Gowda, Bhaskar Narayan & Shubha Gopal. (2016) Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. Food Reviews International 32:2, pages 203-229.
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Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Maria Lúcia Guerra Monteiro, Môsar Lemos & Carlos Adam Conte Junior. (2016) Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food 14:2, pages 227-238.
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Ying Xu, Yu Liu, Binghong Xu, Dongfeng Wang & Wei Jiang. (2016) Characterisation and application of Halomonas shantousis SWA25, a halotolerant bacterium with multiple biogenic amine degradation activity. Food Additives & Contaminants: Part A 33:4, pages 674-682.
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Xiao Gong, Xiaoxi Wang, Ningli Qi, Jihua Li, Lijing Lin & Zhiping Han. (2014) Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC). Food Additives & Contaminants: Part A 31:8, pages 1431-1437.
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Articles from other publishers (30)

Abimannan Arulkumar, Spiros Paramithiotis & Sadayan Paramasivam. (2023) Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries 8:4, pages 431-450.
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Jian-Jun Zhong, Liping Xia, Liuru Xue, Boyu Liu, Lingling Zhao, Hua Ye & Zhanming Li. (2023) Analytical method for histamine, urocanic acid isomers, and their precursor histidine in fish sauce based on precolumn dansylation and high-performance liquid chromatography. Food Control 147, pages 109566.
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Yan Li, Wenjing Li, Chunsheng Li, Laihao Li, Daqiao Yang, Yueqi Wang, Shengjun Chen, Di Wang & Yanyan Wu. (2023) Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism. Food Research International 166, pages 112586.
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Yingqi Du, Haiqing Tang, Changrong Ou, Caiye Wu & Zuman Chen. (2022) Rapid Simultaneous Analysis of Ten Biogenic Amines in Aquatic Products by Ultra-high-performance Supercritical Fluid Chromatography Combined with Mass Spectrometry. Food Analytical Methods 16:1, pages 206-214.
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Xinxiu Ma, Xue Sang, Congyang Yan, Yanan Zhang, Jingran Bi, Gongliang Zhang, Hongshun Hao & Hongman Hou. (2022) Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation. Applied and Environmental Microbiology 88:13.
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Xiumei Ni, Jian Chen, Guocheng Du & Fang Fang. (2021) Food-grade expression of multicopper oxidase with improved capability in degrading biogenic amines. Systems Microbiology and Biomanufacturing 2:2, pages 285-295.
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Nuo Duan, Changxin Li, Xiaoyin Zhu, Shuo Qi, Zhouping Wang & Shijia Wu. (2022) Simultaneous coupled with Separate SELEX for heterocyclic biogenic amine-specific aptamers screening and their application in establishment of an effective aptasensor. Sensors and Actuators B: Chemical 352, pages 130985.
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Xinxiu Ma, Yanan Zhang, Xinyu Li, Jingran Bi, Gongliang Zhang, Hongshun Hao & Hongman Hou. (2022) Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation. International Journal of Food Microbiology 361, pages 109464.
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Xinxiu Ma, Jingran Bi, Xinyu Li, Gongliang Zhang, Hongshun Hao & Hongman Hou. (2021) Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters. Foods 10:11, pages 2572.
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Lin Feng, Nianchu Tang, Ruijie Liu, Mengyue Gong, Zhangtie Wang, Yiwen Guo, Yandan Wang, Yao Zhang & Ming Chang. (2021) The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products. Food & Function 12:13, pages 5685-5702.
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Fiona Long Yan Fong, Hani El-Nezami & Eric Tung Po Sze. (2021) Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food. NFS Journal 23, pages 52-57.
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Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika & Chaiyavat Chaiyasut. (2020) A narrative review on biogenic amines in fermented fish and meat products. Journal of Food Science and Technology 58:5, pages 1623-1639.
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Kouji Shiono, Tomoaki Tsutsumi, Hiromi Nabeshi, Akari Ikeda, Jun Yokoyama & Hiroshi Akiyama. (2021) Simple and rapid determination of biogenic amines in fish and fish products by liquid chromatography–tandem mass spectrometry using 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate as a derivatization reagent. Journal of Chromatography A 1643, pages 462046.
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Yue Zhao, Yueqi Wang, Chunsheng Li, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen & Yongqiang Zhao. (2021) Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. Food Research International 141, pages 110122.
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Jakub Pobłocki, Anna Jasińska, Anhelli Syrenicz, Elżbieta Andrysiak-Mamos & Małgorzata Szczuko. (2020) The Neuroendocrine Neoplasms of the Digestive Tract: Diagnosis, Treatment and Nutrition. Nutrients 12:5, pages 1437.
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Rahim Molaei, Hossein Tajik, Mehran Moradi & Mehrdad Forough. (2020) Application of novel Fe3O4-g-GO-g-RAFT agent nanoabsorbents for D-SPME of biogenic amines in smoked fish. Journal of Food Composition and Analysis 87, pages 103400.
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Dalin Ly, Sigrid Mayrhofer, Julia-Maria Schmidt, Ulrike Zitz & Konrad J. Domig. (2020) Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods. Foods 9:2, pages 198.
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Wei Jiang, Shiwei Hu, Shijie Li & Yu Liu. (2019) Evaluation of the preservation effect of gelatin-water soluble chitosan film incorporated with maillard peptides on bluefin tuna (Thunnus thynnus) slices packaging. LWT 113, pages 108294.
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Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui & Zheng Ruan. (2019) Fermentation-enabled wellness foods: A fresh perspective. Food Science and Human Wellness 8:3, pages 203-243.
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Rahim Molaei, Hossein Tajik & Mehran Moradi. (2019) Magnetic solid phase extraction based on mesoporous silica-coated iron oxide nanoparticles for simultaneous determination of biogenic amines in an Iranian traditional dairy product; Kashk. Food Control 101, pages 1-8.
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Huixiang Zhang, Chunli Yin, Leon Xu, Witoon Prinyawiwatkul & Zhimin Xu. (2019) An improved determination method for tyramine in foods using ultra‐high performance liquid chromatography with benzylamine as internal standard. International Journal of Food Science & Technology 54:6, pages 2101-2108.
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Xin Zhang, Huhu Wang, Xuan Li, Yangying Sun, Daodong Pan, Ying Wang & Jinxuan Cao. (2019) Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage. Animal Science Journal 90:3, pages 435-444.
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Mayuka Ikeda, Naoki Narisawa, Shin Abe, Yasuyoshi Torii & Fumio Takenaga. (2018) Chemical Characterization of Commercially Available Fish Sauce in China中国産魚醤油の成分特性. Nippon Shokuhin Kagaku Kogaku Kaishi 65:11, pages 534-540.
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Wei Jiang, Yaxin Chen, Xiaoxia He, Shiwei Hu, Shijie Li & Yu Liu. (2018) A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application. Food Chemistry 239, pages 377-384.
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Wei Jiang, Xiaoxia He, Huicheng Yang, Xingwei Xiang, Shiwei Hu, Shijie Li & Yu Liu. (2017) Histamine reduction by Maillard reaction with glucose. Food Control 82, pages 136-144.
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Bin Zheng, Yu Liu, Xiaoxia He, Shiwei Hu, Shijie Li, Meiling Chen & Wei Jiang. (2017) Quality improvement on half-fin anchovy ( Setipinna taty ) fish sauce by Psychrobacter sp. SP-1 fermentation . Journal of the Science of Food and Agriculture 97:13, pages 4484-4493.
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Beatriz del Rio, Begoña Redruello, Daniel M. Linares, Victor Ladero, Maria Fernandez, Maria Cruz Martin, Patricia Ruas-Madiedo & Miguel A. Alvarez. (2017) The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture. Food Chemistry 218, pages 249-255.
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S. Patel & S. Shukla. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention 707 734 .
O. Martínez-Álvarez, M.E. López-Caballero, M.C. Gómez-Guillén & P. Montero. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention 177 202 .
Daniel J.E. Costa, Ana M. Martínez, Williame F. Ribeiro, Kátia M. Bichinho, María Susana Di Nezio, Marcelo F. Pistonesi & Mario C.U. Araujo. (2016) Determination of tryptamine in foods using square wave adsorptive stripping voltammetry. Talanta 154, pages 134-140.
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