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GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD

Yıl 2001, Cilt: 58 Sayı: 2, 71 - 80, 01.06.2001

Neslihan Alper Ayhan Temiz

Öz

Biyojen aminler, aminoasitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon ve transaminasyonu ile oluşan temel azotlu bileşiklerdir 1,2 . Bunlar alifatik, aromatik veya heterosiklik yapıda düşük molekül ağırlığına sahip organik bazlı bileşikler olup, hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda oluşmaktadırlar 2,3-7

Kaynakça

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  • Hernandez-Jover T, Izquierdo-Pulido M, Veciana-Nogues MT, Vidal-Carou MC. Ion-pair high performance liquid chromatographic determination of biogenic amines in meat and meat products. J Agric Food Chem 1996; 44: 5.
  • Erginkaya Z, Var I. Et ve et ürünlerinde biyojenik aminler. Gıda 1989; 14 (3): 171-4.
  • Sarkadi LS, Holzapfel WH. Determination of biogenic amines in leafy vegetables by amino acid analyser. Z Lebensmit Unters Forsch 1994; 198: 230-3.
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  • Gökoglu N, Varlık C. Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. Gıda 1995; : 273-9.
  • Izquierdo-Pulido M, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC. Biogenic amines in European beers. J Agric Food Chem 1996; 44: 3159-63.
  • Hernandez-Jover T, Izquierdo-Pulido M, Veciana-Nogues MT, Vidal-Carou MC. Biogenic amine sources in cooked cured shoulder pork. J Agric Food Chem 1996; 44: 3097-101.
  • Maijala R. Histamine and tyramine production by a Lactobacillus strain subjected to external pH decrease. J Food Protect 1994; 57 (3): 259-62.
  • Soler AA, Chaparro M. Biogenic amine production by yeast isolated from marine products. IFT Annual Meeting ; 35. Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods : A Review. J Food Protect 1991; 54 (6): 460-70.
  • Rodriguez-Jerez JJ, Lopez-Sabater EI, Roig-Sagues AX, Mora-Ventura MT. Histamine, cadaverine and putrescine forming bacteria from ripened spanish semipreserved anchovies. J Food Sci 1994; 59 (5): 998-1001.
  • Rodriguez-Jerez JJ, Mora-Ventura MT, Lopez-Sabater EI, Hernandez-Herrero MM. Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies. J Food Protect 1994; 57 (9): 784-7.
  • Rodriguez-Jerez JJ, Lopez-Sabater EI, Hernandez-Herrero MM, Mora-Ventura MT. Histamine, putrescine and cadaverine formation in Spanish salted semipreserved anchovies as affacted by time/temperature. J Food Sci ;59 (5): 993-7.
  • Rodriguez-Jerez JJ, Grassi MA, Civera T. A Modification of lerke enzymic test for histamine quantification. J Food Protect 1994; 57 (11): 1019-21.
  • Jones J.M. Food safety. 2nd Print. Minnesota USA: Eagon press St. Paul, 1992.
  • Beutling D. Factors Influencing tyramine formation by Enterococcus faecalis. Archiv für Lebensmittelhygiene ; 45 (6): 128-31.
  • Doull J, Klaassen CD, Amdur MO. Casarett and Doull's toxicology. The basic science of poizons. 2nd ed. New York, Macmillan Publishing Co. Inc., 1980.
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  • Ayhan K, Kolsarıcı N, Özkan GA. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science 1999; 53 (3): 183-8.
  • Durlu-Özkaya F, Alichanidis E, Litopoulou-Tzanetaki E, Tunail N. Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft 1999; 54 (12): 2.
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  • Lopez-Sabater EI, Rodriguez-Jerez JJ, Roig-Sagues AX, Mora-Ventura MT. Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteri and histamine level. J Food Protect 1994; 57 (4): 318-23.
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  • Kalac P, Spicka J, Krizek M, Steidlova S, Pelikanova T. Concentrations of seven biogenic amines in sauerkraut. Food Chem 1999; 67: 275-80.
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Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Yazarlar

Neslihan Alper Bu kişi benim

Ayhan Temiz Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2001
Yayımlandığı Sayı Yıl 2001 Cilt: 58 Sayı: 2

Kaynak Göster

APA Alper, N., & Temiz, A. (2001). GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Türk Hijyen ve Deneysel Biyoloji Dergisi, 58(2), 71-80.
AMA Alper N, Temiz A. GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Turk Hij Den Biyol Derg. Haziran 2001;58(2):71-80.
Chicago Alper, Neslihan, ve Ayhan Temiz. “GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD”. Türk Hijyen ve Deneysel Biyoloji Dergisi 58, sy. 2 (Haziran 2001): 71-80.
EndNote Alper N, Temiz A (01 Haziran 2001) GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Türk Hijyen ve Deneysel Biyoloji Dergisi 58 2 71–80.
IEEE N. Alper ve A. Temiz, “GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD”, Turk Hij Den Biyol Derg, c. 58, sy. 2, ss. 71–80, 2001.
ISNAD Alper, Neslihan - Temiz, Ayhan. “GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD”. Türk Hijyen ve Deneysel Biyoloji Dergisi 58/2 (Haziran2001), 71-80.
JAMA Alper N, Temiz A. GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Turk Hij Den Biyol Derg. 2001;58:71–80.
MLA Alper, Neslihan ve Ayhan Temiz. “GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD”. Türk Hijyen ve Deneysel Biyoloji Dergisi, c. 58, sy. 2, 2001, ss. 71-80.
Vancouver Alper N, Temiz A. GIDALARDAKİ BİYOJEN AMİNLER VE ÖNEMİ BIOGEN AMINES IN FOOD. Turk Hij Den Biyol Derg. 2001;58(2):71-80.