Acta Vet. Brno 2011, 80: 365-372

https://doi.org/10.2754/avb201180040365

Formation of biogenic amines in fillets and minced flesh of three freshwater fish species stored at 3 °C and 15 °C

Martin Křížek1, František Vácha2, Pavel Vejsada2, Tamara Pelikánová1

1Faculty of Agriculture, Department of Applied Chemistry, Institute of Aquaculture, University of South Bohemia, České Budějovice, Czech Republic
2Faculty of Fisheries and Protection of Waters, Institute of Aquaculture, University of South Bohemia, České Budějovice, Czech Republic

References

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2. Baixas-Nogueras S, Bover-Cid S, Veciana-Nogues MT, Marine-Font A, Vidal-Carou MC 2005: Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius). J Food Prot 68: 2433-2438 <https://doi.org/10.4315/0362-028X-68.11.2433>
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6. Katikou P, Georgantelis D, Paleologos EK, Ambrosiadis I, Kontominas MG 2006: Relation of biogenic amines’ formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets. J Agric Food Chem 54: 4277-4283 <https://doi.org/10.1021/jf0602121>
7. Křížek M, Pelikánová T 1998: Determination of seven biogenic amines in foods by micellar electrokinetic capillary chromatography. J Chromatogr A 815: 243-250 <https://doi.org/10.1016/S0021-9673(98)00464-6>
8. Křížek M, Pavlíček T, Vácha F 2002: Formation of selected biogenic amines in carp meat. J Sci Food Agric 82: 1088-1093 <https://doi.org/10.1002/jsfa.1154>
9. Křížek M, Vácha F, Vorlová L, Lukášová J, Cupáková S 2004: Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem 88: 185-191 <https://doi.org/10.1016/j.foodchem.2003.12.040>
10. Ozogul Y, Ozogul F, Gokbulut C 2006: Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chem 95: 458-465 <https://doi.org/10.1016/j.foodchem.2005.01.025>
11. Ozyurt G, Kuley E, Ozkutuk S, Ozogul F 2009: Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem 114: 505-510 DOI: 10.1016/j.foodchem.2008.09.078 <https://doi.org/10.1016/j.foodchem.2008.09.078>
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  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

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