494
Views
37
CrossRef citations to date
0
Altmetric
Original Articles

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

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

References

  • Bardócz S. 1995. Polyamines in food and their consequences for food quality and human health. Trends Food Sci Technol. 6:341–346.
  • Brillantes S, Samosorn W. 2001. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography. Fisheries Sci. 67:1163–1168.
  • Codex Alimentarius Commission. 2011. Standard for fish sauce, CODEX STAN 302–2011 (Amended 2012). Norway: Codex Committee on Fish and Fishery Products.
  • Dabalus Islam M, Schweikert Turcu M, Cannavan A. 2008. Comparison of methods for the estimation of measurement uncertainty for an analytical method for sulphonamides. Food Addit Contam. 25:1439–1450.
  • Dadáková E, Křížek M, Pelikánová T. 2009. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chem. 116:365–370.
  • EEC. 1991. Council directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products. Off J Eur Commun. L268: 15–34.
  • Food and Drug Administration. 2001. Scombrotoxin (histamine) formation. Washington (DC): Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood.
  • Food and Drug Administration. 2002. FDA’s evaluation of the seafood HACCP program for fiscal years 2000/2001. Washington (DC): Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood.
  • Halász A, Baráth Á, Simon-Sarkadi L, Holzapfel W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol. 5:42–49.
  • International Organization for Standardization. 2005. International Standard ISO/IEC 17025. 2nd ed. General requirements for the competence of testing and calibration laboratories. Geneva: International Organization for Standardization.
  • Jiang JJ, Zeng QX, Zhu ZW, Zhang LY. 2007. Chemical and sensory changes associated Yu-lu fermentation process – a traditional Chinese fish sauce. Food Chem. 104:1629–1634.
  • Karovičová J, Kohajdová Z. 2005. Biogenic amines in food. Chem Pap-Chem Zvesti. 59:70–79.
  • Kilinc B, Cakli S, Tolasa S, Dincer T. 2005. Chemical, microbiological and sensory changes associated with fish sauce processing. Eur Food Res Technol. 222:604–613.
  • Lehane L, Olley J. 2000. Histamine fish poisoning revisited. Int J Food Microbiol. 58:1–37.
  • Li ZJ, Wu YN, Gong Z, Zhao YF, Xue CH. 2007. A survey of biogenic amines in Chinese red wines. Food Chem. 105:1530–1535.
  • Mah JH, Han HK, Oh YJ, Kim MG, Hwang HJ. 2002. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chem. 79:239–243.
  • Mah JH, Hwang HJ. 2009. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chem. 114:168–173.
  • Mohamed HN, Man YC, Mustafa S, Manap YA. 2012. Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS. Molecules. 17:5062–5080.
  • Murakami M, Satomi M, Ando M, Tukamasa Y, Kawasaki KI. 2009. Evaluation of new fish sauces prepared by fermenting hot-water extraction waste of stock from dried fish using various kojis. J Food Agric Environ. 7:175–181.
  • Saisithi P, Kasemsarn RO, Liston J, Dollar AM. 1966. Microbiology and chemistry of fermented fish. J Food Sci. 31:105–110.
  • Santos MHS. 1996. Biogenic amines: their importance in foods. Int J Food Microbiol. 29:213–231.
  • Snyder LR, Kirkland JJ, Dolan JW. 2010. Introduction to modern liquid chromatography. 3rd ed. Hoboken (NJ): John Willy & Sons.
  • Stratton JE, Hutkins RW, Taylor SL. 1991. Biogenic amines in cheese and other fermented foods: a review. J Food Prot. 54:460–470.
  • Stute R, Petridis K, Steinhart H, Biernoth G. 2002. Biogenic amines in fish and soy sauces. Eur Food Res Technol. 215:101–107.
  • Ten Brink B, Damink C, Joosten HM, Huis in’t Veld JH. 1990. Occurrence and formation of biologically active amines in foods. Int J Food Microbiol. 11:73–84.
  • Zarei M, Najafzadeh H, Eskandari MH, Pashmforoush M, Enayati A, Gharibi D, Fazlara A. 2012. Chemical and microbial properties of Mahyaveh, a traditional Iranian fish sauce. Food Control. 23:511–514.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.