scholarly journals Successful and unsuccessful approaches to imaging carcinoids: Comparison of a radiolabelled tryptophan hydroxylase inhibitor with a tracer of biogenic amine uptake and storage, and a somatostatin analogue

1996 ◽  
Vol 23 (2) ◽  
pp. 131-140 ◽  
Author(s):  
D. Macfarlane ◽  
J. Gonin ◽  
D. Wielandl ◽  
T. Mangner ◽  
J. Froelich ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Tryptophan Hydroxylase ◽  
Somatostatin Analogue ◽  
Amine Uptake ◽  
And Storage

Monitoring Volatile and Nonvolatile Amines in Dried and Salted Roes of Tuna (Thunnus thynnus L.) during Manufacture and Storage

2003 ◽  
Vol 66 (2) ◽  
pp. 335-340 ◽  
Author(s):  
M. J. PERIAGO ◽  
J. RODRIGO ◽  
G. ROS ◽  
J. J. RODRÍGUEZ-JÉREZ ◽  
M. HERNÁNDEZ-HERRERO
Keyword(s):  
Biogenic Amine ◽  
Mediterranean Area ◽  
Reproductive Organs ◽  
Decarboxylase Activity ◽  
Drying Process ◽  
Consumer Safety ◽  
Histamine Formation ◽  
Processing And Storage ◽  
And Storage ◽  
Safety Limit

Dried and salted roe, obtained from the reproductive organs of female tuna (Thunnus tynnus L.), is a typical fish-based food in the Mediterranean area of Spain. In the present study, we monitored the formation of volatile amines (trimethyamine nitrogen [TMA-N] and total basic volatile nitrogen [TBVN]) and nonvolatile amines (biogenic amines) in dried and salted tuna roe after processing and storage for 8 weeks at 4, 20, and 30°C. The salting and drying process significantly increased the TBVN, cadaverine, tyramine, phenylethylamine, and tryptamine contents, and bacteria with histamine decarboxylase activity were detected both in raw and in dried and salted tuna roes. During storage of tuna roe, TMA-N and TBVN levels increased significantly after the fourth week of storage at 30°C, whereas biogenic amine contents remained more or less constant. However, samples stored at 30°C showed histamine formation after the first week of storage, with a concentration of <50 ppm. The volatile and nonvolatile amine concentrations in tuna roe were below the consumer safety limit, with the exception of the total biogenic amine level in roe stored at 30°C, which exceeded the European Community's recommended limit (300 ppm). These results indicate that in properly stored tuna roe, histamine formation will not represent a serious health risk to consumers unless the tuna roe has previously been mishandled.

scholarly journals Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs

2014 ◽  
Vol 93 (12) ◽  
pp. 3171-3178 ◽  
Author(s):  
T.C. Figueiredo ◽  
D.C.S. Assis ◽  
L.D.M. Menezes ◽  
D.D. Oliveira ◽  
A.L. Lima ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Storage Time ◽  
Mineral Oil ◽  
Internal Quality ◽  
And Storage

scholarly journals Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1377
Author(s):  
Lucía Gómez-Limia ◽  
Roxana Cutillas ◽  
Javier Carballo ◽  
Inmaculada Franco ◽  
Sidonia Martínez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Time ◽  
Amino Acid Content ◽  
And Storage

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1544-1550 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Raw Materials ◽  
Decarboxylase Activity ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used ◽  
And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

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