Biogenic amines formation

The activity of decarboxylase can be an indirect measurement of the potential for biogenic amine formation. A study by Middlebrooks et al. (1988)... 

Biogenic amine formation in fish and fish products. 

Hernandez-Jover, M., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A. and Vidal-Carou, M.C. (1997). Effect of starter cultures on biogenic amine formation during fermented sausage production, J. Food Prot., 60, 825. 

Wendakoon, C. and Sakaguchi. M. (1992A). Elfects of spices on growth of and biogenic amine formation by bacteria in fish muscle, in Huss, H., Jakobsen, M. and Liston, J., Quality Assurance in the Fish Industry, Developments in Food Science, Elsevier, Amsterdam, pp. 305-313. 

Malolactic fermentation is often viewed as the main source of polyamines in wine production (Marcobal et al., 2006). Thus, their presence is more significant in red wines than in white ones. Of white wines, sparkling wines, biologically aged wines, and botrytized wines might be the most susceptible to biogenic amine formation. 

A.3.3 Factors Affecting Biogenic Amine Formation During Wine Production. 175... 

This chapter tackles the most important aspects of amino acid and biogenic amine formation during wine manufacture and aging. The significance of biogenic amines to wine quality and safety will also be reported. 

As an example, correlation analysis has been applied to confirm the correlation between biogenic amine formation and disappearance of their corresponding amino... 

Wendakoon, C. N., and Sakaguchi, M. (1993). Combined effect of sodium chloride and clove on growth and biogenic amine formation of Enterobacter aerogenes in Mackerel muscle extract. J. Food Prot. 56(5), 410-413. 

Bover-Cid, S., Izquierdo-Pulido, M., Vidal-Carou, M. C. (1999). Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. International Journal of Food Microbiology, 46, 95-104. http //dx.doi.org/10.1016/S0168-1605(98)00170-6. 

Chong, C. Y., Abu Bakar, R, Russly, A. R., Jamilah, B., Mahyudin, N. A. (2011). The effects of food processing on biogenic amines formation. International Food Research Journal, 18, 867-876. 

EFSA Panel on Biological Hazards (BIOHAZ). (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9, 2393. http //dx.doi.Org/10.2903/j.efsa.2011.2393. 

Geornaras, I., Dykes, G. A., Von Holy, A. (1995). Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria. Letters in Applied Microbiology, 21, 164-166. 

Kurt, S., Zorba, O. (2010). Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite. Journal of the Science of Food and Agriculture, 90, 2669-2674. http //dx.doi.org/10.1002/jsfa.4138. 

Smit, A. Y, du Toil, W. J., Slander, M., du Toil, M. (2013). Evaluating the influence of maceration practices on biogenic amine formation in wine. Food and Bioprocess Technology, 6,198-206. 

Ruiz-Capillas, C., P. Aller-Guiote, J. Carballo,andF. Jimenez-Colmenero. 2006. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage. ]. Agric. Food Chem. 54 9959-9965. 

Delgado-Pando, G., S. Cofrades, C. Ruiz-Capillas, M. T. Solas, M. Triki, and F. Jimenez-Colmenero. 2011. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Set. 89 65-71. 

---