Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana
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DOI: 10.1155/2020/2684235
Abstract: An ion-pair HPLC method with postcolumn o-phthalaldehyde (OPA) derivatization and fluorescence detection was validated for quantitative determination of five biogenic amines (histamine, tyramine, cadaverine, putrescine, and agmatine) in canned fish products (mackerel, sardine, and tuna)… read more here.
Keywords: levels biogenic; biogenic amines; marketed ghana; fish products ... See more keywords
Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood
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DOI: 10.3390/foods11182743
Abstract: Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine… read more here.
Keywords: storage temperature; temperature time; amines canned; canned seafood ... See more keywords