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Amine Content (amine + content)

Distribution by Scientific Domains
Chemistry85%

Kinds of Amine Content

  • biogenic amine content
    		•

    Selected Abstracts

    BIOGENIC AMINE CONTENT OF SOME TURKISH CHEESES

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2002
    FÜGEN DURLU-ÖZKAYA
    Biogenic amines in ten samples of Ka,ar (aged), five samples of Ka,ar (fresh), four samples of Mihaliç, nine samples of Van Otlu (herbed), nine samples of Örgü, nine samples of Urfa and six samples of Civil cheeses were obtained from local supermarkets of Ankara. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT), tyramine (TYA), spermine (SPM) and spermidine (SPD) contents of Turkish cheese samples were screened by high performance liquid chromatography (HPLC). PUT, CAD, HIT, TYA and SPD were the predominant biogenic amines in maturated Ka,ar (aged), vacuum-packed Ka,ar (fresh), Mihaliç, Otlu (herbed) and Örgü cheeses. PHA, CAD, TYA and SPD were the predominant biogenic amines in Urfa cheese samples. Civil cheeses were found to contain the highest HIT and TYA content with an average of 94.76 mg/100 g and 138.16 mg/100 g, respectively, much higher than the toxic dose. HIT level of Mihaliç cheeses were also higher than the accepted limit. The concentration of amines in all other cheeses was much lower than the toxic dose limits. [source]

    Presence of biogenic amines in a traditional salted Italian cheese

    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2009
    N INNOCENTE
    Asino cheese is a traditional Italian cheese ripened in a special dilute brine (salmuerie), mixed with whey, milk and milk cream. The aim of this work was to ascertain whether this processing technology can influence amine production. The study demonstrated that biogenic amine content increased gradually in the Asino cheese during the soaking phase in brine. Moreover, the biogenic amine content of the salmuerie was very high and the salmuerie and the Asino cheese had a similar relative profile in amine content. These results suggested that the biogenic amines migrate from the brine into the cheese as a result of the concentration differential existing between the two systems. [source]

    Synthesis and characterization of secondary-amine-functional microparticles

    JOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 15 2004
    E. Banu Altinta
    Abstract Secondary-amine-functional microparticles were prepared in the range of 50,250 ,m through the suspension polymerization of styrene, divinylbenzene (DVB), and 2-(tert -butylamino)ethyl methacrylate (tBAEMA). This study focused on the effects of the DVB, tBAEMA, initiator, and stabilizer concentrations and shaking rate on the experimental amine content, swelling ratio, average particle size, and particle size distribution. The suspension polymerization experiments were carried out in two different systems. In the first system, an organic phase, including the monomers and initiator, was dispersed in an aqueous medium in the presence of Al2(SO4)3. Al2(SO4)3, in the presence of an amine monomer (pH , 10), formed colloidal Al(OH)3, which built a nonsticky layer on the surface of the polymerizing droplets that prevented them from coalescing and aggregating. Individual and spherical particles within the range of 50,200 ,m were obtained by this polymerization method. The second method was similar to the first polymerization protocol, except that a certain amount of sodium dodecyl sulfate was added as a costabilizer in the presence of Al2(SO4)3. In these experiments, individual and spherical particles were obtained within the range of 130,250 ,m. © 2004 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem: 3708,3719, 2004 [source]

    The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2009
    Fatih Özogul
    Summary European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14,18 days. Initial inosine monophosphate (IMP) level was 12.6 ,mol g­1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g­1 fish. Total viable count in European catfish increased rapidly with storage time and reached ,109 cfu g­1 when the fillets were not acceptable for consumption. [source]

    Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages

    JOURNAL OF FOOD SCIENCE, Issue 6 2010
    Shiling Lu
    Abstract:, Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putrescine. A total of 4 groups of samples were identified on the basis of total amines by cluster analysis. Group A included samples showing low amine contents (76.5 to 220 mg/kg) and accounted for 28.5% of the sausages examined. Group B included samples with moderate amine contents (220 to 600 mg/kg) and accounted for 45.2%. Group C included 11.9% of the samples showing high total biogenic amines contents (600 to 1000 mg/kg) and group D contained 14.28% of the samples showing very high levels of biogenic amines (higher than 1000 mg/kg). High correlation coefficients were found between the total counts of,Enterobacteria,and concentrations of total biogenic amines (r,= 0.73). Sanitary quality of raw materials and the specific flora are import factors influencing biogenic amines formation in traditional Chinese sausages. Practical Application: Biogenic amines are considered potentially harmful substances to human health worldwide and are usually found in fermented sausage.Traditional Chinese sausage is one form of spontaneously fermented sausage and manufactured in small-scale plants following spontaneous fermentation. Little information, however, exists on the traditional Chinese sausage. [source]