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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

  • Maijala RL, Eerola SH, Aho MA, Hirn JA. The Effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J Food Protect 1993; 56 (2): 125-9.
  • 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.
  • Varlık C. Soğukta depolanan sardalyalarda histamin düzeyinin belirlenmesi. Gıda 1994; 2: 119-24.
  • 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.
  • Bardocz S, Duguid TJ, Brown DS et al. The importance of dietary polyamines in cell regeneration and growth. British Journal of Nutrition 1995; 73 (6): 819-28.
  • 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.
  • Durlu-Özkaya F, Ayhan K, Özkan G. Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC). Milchwissenschaft 2000; 55 (1): 27-8.
  • Laurent G, Bennasor M, Fall F, Lima H. Histamine content in fresh and canned Tuna. Medecine et Nutrition 1995; (1): 23-33.
  • 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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  • Serpe L, Demasi D, Salzillo A, Scatola L. Histamine content in fish products during 1990-1993 period. Indusrie Alimentari 1995; 34 (334): 108-14.
  • Marii H, Izumi Y, Kasama K, Ishimoto R. Factors influencing histamin formation by psychrotrophic luminous bacteria Photobacterium phosphoreum. Nippon Suisan Gakkaishi 1994; 60 (6): 773-7.
  • Veciana-Nogues MT, Marine-Font A, Vidal-Carou MC. Biogenic amines in fresh and canned Tuna. Effects of canning on biogenic amine contents. J Agric Food Chem 1997; 45 (11): 4324-8.
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  • Straub BW, Tichaczek PS, Kicherer M, Hammes WP. Formation of tyramine by Lactobacillus curvatusLTH 972. Z. Lebensmit. Unters. Forsch. 1994; 199: 9-12.
  • Durlu-Özkaya F, Ayhan K, Vural N. Biogenic amines produced by Enterobacteriaceaeisolated from meat products. Meat Sci 2001; 58:163-6.
  • Temiz A. Gıdalardaki doğal toksik bileşikler. Gıda 1984; 271-7.
  • Temiz A, Acar J. Bitkisel gıdalardaki doğal toksik bileşikler. Gıda 1984; 29-39.
  • Stratton JE, Hutkins RW, Sumner SS, Taylor SL. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. J Food Protect 1992; 55 (6): 435-9.
  • Buiatti S, Boschelle O, Mazzon M, Battistutta F. Determination of biogenic amines in alcoholic and non alcoholic beers by HPLC. Food Chem 1995; 52 (2): 199-202.
  • Ziegler W, Hahn M, Wallnöfer PR. Verhalten biogener amine bei der zubereitung ausgewählter pflanzlicher lebensmittel. Deuts Lebensm-Rund 1994; 90 (4): 108-12.
  • 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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  • Leuschner RG, Heidel M, Hammes W P. Histamine and tyramine degradation by food fermenting microorganisms. FSTA 1998; 30 (7): Cd823.
  • Bateman Jr RC, Eldrige DB, Wade S, McCoy-Messer J, Jester ELE, Mowdy DE. Copper chelation assay for histamine in Tuna. J Food Protect 1994; 59 (3): 517-8.
  • Shalaby AR. Multidetection, semiquantitative method for determining biogenic amines in foods. Food Chem ; 52 (4): 367-72.
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  • Busto O, Mestres M, Guasch J, Borrull F. Determination of biogenic amines in wine after clean-up by solid-phase extraction. Chromatographia 1995; 40 (7/8): 404-10.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme
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 (Haziran 2001), 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.