Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic

被引：26
|
作者：
Bunka, Frantisek [1 ]
Budinsky, Pavel [2 ]
Zimakova, Blanka [3 ]
Merhaut, Marek [3 ]
Flasarova, Radka [1 ]
Pachlova, Vendula [1 ]
Kuban, Vlastimil [1 ]
Bunkova, Leona [4 ]
机构：
[1] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Zlin 76001, Czech Republic
[2] Fac Hosp Motol, Prague 15006, Czech Republic
[3] Inst Hospitality Management, Dept Hotel Management, Prague 18100, Czech Republic
[4] Tomas Bata Univ Zlin, Fac Technol, Dept Environm Protect Engn, Zlin 76001, Czech Republic
来源：
FOOD CONTROL | 2013年 / 31卷 / 01期
关键词：
Fish; Biogenic amines; Histamine; Restaurants; Health risk; PRODUCTS; FOODS; SHELLFISH;
D O I：
10.1016/j.foodcont.2012.09.044
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the work was to monitor the content of 8 biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine) in 112 samples of raw freshwater and see fish, and other animals living in the water which are offered in restaurants in the Czech Republic. In approx. 15% of the sampled bodies, increased levels of biogenic amines (practically more than 100 mg/kg) have been observed. In 6 samples of fish, the concentration of histamine was higher than the limit specified in Commission Regulation (EC) No 2073/2005 (more than 200 mg/kg). The results pointed out the necessity of keeping the storage conditions (cooling and/or freezing chain) during the distribution of products to consumers. (c) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：49 / 52
页数：4
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