Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials

References

• Dyerberg J, Bang HO, Stoffersen E, Moncada S, Vane JR. Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis?. Lancet 1978; 2(8081)117–119
   PubMed Web of Science ®Google Scholar
• Dyerberg J, Eskesen DC, Andersen PW, Astrup A, Buemann B, Christensen JH, Clausen P, Rasmussen BF, Schmidt EB, Tholstrup T, et al. Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study. Eur J Clin Nutr 2004; 58(7)1062–1070
   PubMed Web of Science ®Google Scholar
• Elvevoll EO, Osterud B. Impact of processing on nutritional quality of marine food items. Forum Nutr 2003; 56: 337–340
   PubMedGoogle Scholar
• Hibbeln JR, Davis JM, Steer C, Emmett P, Rogers I, Williams C, Golding J. Maternal seafood consumption in pregnancy and neurodevelopmental outcomes in childhood (ALSPAC study): An observational cohort study. Lancet 2007; 369(9561)578–585
   PubMed Web of Science ®Google Scholar
• Hosoi M, Kubota S, Toyohara M, Toyohara H, Hayashi I. Effect of salinity change on free amino acid content in Pacific oyster. Fish Sci 2003; 69(2)395–400
   Web of Science ®Google Scholar
• Jones NR. Factors affecting the free amino acid composition of fresh and iced skeletal muscle of north sea codling (Gadus-Callarias). Biochem J 1954; 58(4)R47–R48
   Web of Science ®Google Scholar
• Kim SK, Takeuchi KH, Akimoto A, Furuita A, Yamamoto T, Yokoyama M, Murata Y. Effect of taurine supplemented practical diet on growth performance and taurine contents in whole body and tissues of juvenile Japanese flounder Paralichthys olivaceus. Fish Sci 2005; 71(3)627–632
   Web of Science ®Google Scholar
• Larsen R, Stormo SK, Dragnes BT, Elvevoll EO. Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing. J Food Comp Anal 2007; 20: 396–402
   Web of Science ®Google Scholar
• Lyndon AR, Davidson I, Houlihan DF. Changes in tissue and plasma-free amino-acid-concentrations after feeding in Atlantic cod. Fish Physiol Biochem 1993; 10(5)365–375
   PubMed Web of Science ®Google Scholar
• Mansfield B. Fish, factory trawlers, and imitation crab: the nature of quality in the seafood industry. J Rural Studies 2003; 19(1)9–21
   Web of Science ®Google Scholar
• Mizushima S, Moriguchi EH, Ishikawa P, Hekman P, Nara Y, Mimura G, Moriguchi Y, Yamori Y. Fish intake and cardiovascular risk among middle-aged Japanese in Japan and Brazil. J Cardiovasc Risk 1997; 4(3)191–199
   PubMedGoogle Scholar
• Mozaffarian D, Rimm EB. Fish intake, contaminants, and human health. Evaluating the risks and the benefits. J Am Med Assoc 2006; 296: 1885
   PubMed Web of Science ®Google Scholar
• Murphy EW, Criner PE, Gray BC. Comparisons of methods for calculating retentions of nutrients in cooked foods. J Agric Food Chem 1975; 23(6)1153–1157
   PubMed Web of Science ®Google Scholar
• Niittynen L, Nurminen ML, Korpela R, Vapaatalo H. Role of arginine, taurine and homocysteine in cardiovascular diseases. An Med 1999; 31(5)318–326
   Google Scholar
• Nobmann ED, Byers T, Lanier AP, Hankin JH, Jackson MY. The diet of Alaska native adults—1987–1988. Am J Clin Nutr 1992; 55(5)1024–1032
   PubMed Web of Science ®Google Scholar
• Poli A, Notari S, Virgili M, Fabbri E, Lucchi R. Neurochemical changes in cerebellum of goldfish exposed to various temperatures. Neurochem Res 1997; 22(2)141–149
   PubMed Web of Science ®Google Scholar
• Purchas RW, Rutherfurd SM, Pearce PD, Vather R, Wilkinson BHP. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Sci 2004; 68(2)201–207
   PubMed Web of Science ®Google Scholar
• Roe DA, Weston MO. Potential significance of free taurine in diet. Nature 1965; 205(4968)287–288
   PubMed Web of Science ®Google Scholar
• Spitze AR, Wong DL, Rogers QR, Fascetti AJ. Taurine concentrations in animal feed ingredients; Cooking influences taurine content. J Anim Phys Anim Nutr 2003; 87(7–8)251–262
   PubMed Web of Science ®Google Scholar
• Stapleton PP, Charles RP, Redmond HP, Bouchier-Hayes DJ. Taurine and human nutrition. Clin Nutr 1997; 16(3)103–108
   PubMed Web of Science ®Google Scholar
• Yamori Y, Liu LJ, Ikeda K, Miura A, Mizushima S, Miki T, Nara Y, Alimentary W-CD. Distribution of twenty-four hour urinary taurine excretion and association with ischemic heart disease mortality in 24 populations of 16 countries: Results from the WHO-CARDIAC Study. Hypertens Res 2001; 24(4)453–457
   PubMed Web of Science ®Google Scholar
• Yamori Y, Liu L, Mizushima S, Ikeda K, Nara Y. Male cardiovascular mortality and dietary markers in 25 population samples of 16 countries. J Hypertens 2006; 24(8)1499–1505
   PubMed Web of Science ®Google Scholar