References
- AOAC. 1995. Official Methods of Analysis. 16th Ed. Association of Official Analytical Chemist, Arlington, Virginia, USA.
- Bligh EG and Dyer WJ. 1959. A rapid method for total lipid extraction and purification. Can J Biochem Physiol 37, 911-917. https://doi.org/10.1139/o59-099
- Cho SH, Kwon EH, Oh SH and Woo MH. 2009. Suppressive effects of the extract of Zanthoxylum schinifolium essential oil from Zanthoxylum piperitum on Pacific saury, Cololabis saira Kwamegi. J Korean Soc Food Sci Nutr 38, 1753-1759. https://doi.org/10.3746/jkfn.2009.38.12.1753
- Chong CY, Abu Bakar F, Russly AR, Jamilah B and Mahyudin NA. 2011. The effects of food processing on biogenic amines formation. Food Res Int 18, 867-876.
- Dapkevicius MLNE, Nout MJR, Rombouts FM, Houben JH and Wymenga W. 2000. Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int J Food Microbiol 57, 107-114. https://doi.org/10.1016/S0168-1605(00)00238-5
- Etkind P, Wilson ME, Gallagher K and Cournoyer J. 1987. Bluefish-associated scombroid poisoning. J Am Med Assoc 258, 3409-3410. https://doi.org/10.1001/jama.1987.03400230069034
- Halasz A, Barath A, Simon-Sarkadi L and Holzapfel W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci 5, 42-48. https://doi.org/10.1016/0924-2244(94)90070-1
- Huang YR, Liu KJ, Hsieh HS, Hsieh CH, Hwang DF and Tsai YH. 2010. Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan. Food Control 21, 1234-1239. https://doi.org/10.1016/j.foodcont.2010.02.008
- Hur JB. 1990. The present status of nutrition-related diseases and its countermeasures. Korean J Nutrition 23, 197-207.
- KFDA (Korea Food and Drug Administration). 2011. 2011 Food code. KFDA, Seoul, Korea, Chap. 6. 2. 11.
- Kim JH, Ahn HJ, Jo C, Park HJ, Chung YJ and Byun MW. 2004. Radiolysis of biogenic amines in model system by gamma irradiation. Food Control 15, 405-408. https://doi.org/10.1016/S0956-7135(03)00102-6
- Kim KH and Kim KS. 1993. Effect of treatment with garlic or lemon juice on lipid oxidation and color difference during the storage of mackerel pike. Korean J Soc Food Sci 9, 94-98.
- Kurt S and Zorba O. 2009. The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage. Meat Science 82, 179-184. https://doi.org/10.1016/j.meatsci.2009.01.008
- Lee HJ, Oh SH and Choi KH. 2008. Studies on the general composition, rheometric and microbiological change of pacific saury, Cololabis saira Kwamaegi on the storage temperature and durations. Korean J Food Nutr 21, 165-175.
- Ozogul F, Kuley E and Kenar M. 2011. Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets. Int J Food Sci Tech 46, 761-766. https://doi.org/10.1111/j.1365-2621.2011.02560.x
- Saito H and Nakamura K. 1990. Antioxidative effect of sesamol on fish oil oxidation. Nippon Suisan Gakkaish 56, 1893. https://doi.org/10.2331/suisan.56.1893
- Santos MHS. 1996. Biogenic amines: their importance in foods. Int J Food Microbiol 29, 213-231. https://doi.org/10.1016/0168-1605(95)00032-1
- Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Res Int 29, 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X
- Shim KB, Lim CW, Lee SJ, Jung HY, Shim HJ and Yoon HD. 2011. Effect of drying conditions on biogenic amine production and lipid oxidation in semi-dried Pacific saury Cololabis saira, Guamegi. Kor J Fish Aquat Sci 44, 470-477.
- Son JY, Rhim JH and Son HS. 1995. Effect of some synthetic and natural antioxidants on the oxidative stability of skip jack oil. Korean J Food Nutr 8, 88-92.
- Song EJ, Kim JY, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee SJ, Lee CJ and Ahn DH. 2009. Effect of roasted ground coffee residue extract on shelf-life and quality of salted mackerel. J Korean Soc Food Sci Nutr 38, 780-786. https://doi.org/10.3746/jkfn.2009.38.6.780
- Steel RGD and Torrie JH. 1980. Principle and procedure of statistics; a biometrical approach (2nd ed.). MacGraw-Hill, New York, USA.
- ten Brink B, Damink C, Joosten HMLJ and Huis in't Veld JHJ. 1990. Occurrence and formation of biologically active amines in foods. Int J Food Microbiol 11, 73-84. https://doi.org/10.1016/0168-1605(90)90040-C
- Tylor SL. 1986. Histamine food poisoning : Toxicology and clinical aspects. Crit Rev Toxicol 17, 91-128. https://doi.org/10.3109/10408448609023767
- Witte VC, Krause GF and Bailey ME. 1970. New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35, 582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Yook HS, Chung YJ, Song HP, Lee JW and Byun MW. 2004. Genotoxicological safety of gamma-irradiated Kwamegi (semi-dried Cololabis seira). J Korean Soc Food Sci Nutr 33, 182-192. https://doi.org/10.3746/jkfn.2004.33.1.182
- Yoon MS, Kim HJ, Park KH, Shin JH, Jung IK, Heu MS and Kim JS. 2009. Biogenic amine content and hygienic quality characterization of commercial Kwamegi. Kor J Fish Aquat Sci 42, 403-410.
Cited by
- Changes in Alcohol Dehydrogenase (ADH) and Acetaldehyde Dehydrogenase (ALDH) Activity during the Processing of Salt-Dried Rockfish Sebastes schlegeli vol.45, pp.6, 2012, https://doi.org/10.5657/KFAS.2012.0594