Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

QR Code

Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages. However, little information is available regarding the application of these bacteria in fish sauce. Hence, our study was aimed to investigat...

Full description

Bibliographic Details
Main Authors:	Zaman, Muhammad Zukhrufuz, Abu Bakar, Fatimah, Selamat, Jinap, Bakar, Jamilah
Format:	Article
Language:	English
Published:	Elsevier 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24053/ http://psasir.upm.edu.my/id/eprint/24053/1/Novel%20starter%20cultures%20to%20inhibit%20biogenic%20amines%20accumulation%20during%20fish%20sauce%20fermentation.pdf

Similar Items

Occurrence of biogenic amines and amines degrading bacteria in fish sauce
by: Zaman, Muhammad Zukhrufuz, et al.
Published: (2010)

A review: microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce
by: Zaman, Muhammad Zukhrufuz, et al.
Published: (2009)

Isolation of Staphylococcus carnosus and Bacillus amyloliquefaciens as potential biogenic amine degraders in fish sauce
by: Zaman, Mohammad Zukhrufuz
Published: (2011)

Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce
by: Zaman, Muhammad Zukhrufuz, et al.
Published: (2014)

The effects of food processing on biogenic amines formation
by: Chong, C. Y., et al.
Published: (2011)

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)
by: Chong, Cheong Yew, et al.
Published: (2014)

Determination Of Biogenic Amines In Fish Based Products Using Liquid Chromatographic And Capillary Electrophoresis
by: Bakar, Padilah
Published: (2018)

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce
by: Devanthi, Putu Virgina Partha, et al.
Published: (2018)

Analysis of Biogenic Amines in fish by using High Performance Liquid Chromatography
by: Nur Idatul Diana, bt Ahmad Zaki
Published: (2015)

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C.
by: Bakar, Jamilah, et al.
Published: (2010)

Amino acids and biogenic amines determination in Mystus nemurus.
by: Widjaja, Willy Pranata, et al.
Published: (2011)

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
by: Alam Shah, Syifaa, et al.
Published: (2018)

Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-A review
by: Al Bulushi, I., et al.
Published: (2009)

Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
by: Muhammad Abdurrahman, Munir, et al.
Published: (2016)

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
by: Alam Shah, Nur Syifaa, et al.
Published: (2018)

Enzymes profiling in original and manipulated fermentation of anchovies based fish sauce
by: Razalee, Nurul Shahida Mohd
Published: (2015)

Physicochemical properties, urocanic acid and biogenic amine contents of black pomfret (Parastromateus niger) as affected by fermentation times
by: M. Azman, E., et al.
Published: (2024)

Physicochemical properties, microbial profile, and biogenic amines content of barramundi (Lates calcarifer Bloch) fillets wrapped in selected packaging films under modified atmosphere packaging
by: Yassoralipour, Ali, et al.
Published: (2016)

Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
by: Abdul Halim, Farawahida, et al.
Published: (2020)

Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products
by: Zare, Davood, et al.
Published: (2015)

Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
by: Mohamad Azman, Ezzat, et al.
Published: (2015)

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage
by: Zhang, J., et al.
Published: (2011)

Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria
by: Al Bulushi, I., et al.
Published: (2018)

Solid phase extraction of biogenic amines using immobilized new hydrazone ligands.
by: Alfergani, Abdassalam Abdelhafiz
Published: (2011)

Microbial and chemical properties of anchovies based fish sauce (BUDU)
by: Zainudin, Nurnadirah
Published: (2016)

Vicilin-class globulins and their degradation during cocoa fermentation
by: Ismail, Amin, et al.
Published: (1997)

Biogenic amine and microfloral profiling of Indian mackerel, Rastrelliger kanagurta cuvier during storage
by: Chong , Cheong Yew
Published: (2012)

Assessing the quality of sardine based on biogenic amines using a fuzzy logic model
by: Zare, Davood, et al.
Published: (2017)

Development Of Extraction And Separation Techniques For The Determination Of Polycyclic Aromatic Hydrocarbons And Biogenic Amines In Food
by: Hor, Jia Yi
Published: (2024)

Methylmercury in marine fish from Malaysian waters and its relationship to total mercury content.
by: Hajeb, Parvaneh, et al.
Published: (2010)

Development of technology to improve quality of under-fermented cocoa through enzymatic modification
by: Selamat, Jinap, et al.

Soy sauce and its umami taste: a link from the past to current situation.
by: Lioe, Hanifah Nuryani, et al.
Published: (2010)

Determination of post-mortem interval (PMI) via immunohistochemical localisation and expression of biogenic amine (cadaverine)
by: Lau, Frankie Pick Ping
Published: (2016)

Determination of post-mortem interval (PMI) via immunohistochemical localization and expression of biogenic amine (cadaverine)
by: Yeow, Mei Juan
Published: (2017)

Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
by: Saaid, Mardiana
Published: (2010)

Microbiome of traditional Chinese soy sauce fermentation brine / Joanita binti Sulaiman
by: Sulaiman, Joanita
Published: (2014)

Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
by: Md Kilau, Fatiyah, et al.
Published: (2019)

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by: Syifa, Alam Shah, et al.
Published: (2016)

Optimizing conditions for methylmercury extraction from fish samples for GC analysis using response surface methodology.
by: P., Hajeb, et al.
Published: (2009)

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
by: Alam Shah, Nur Syifaa, et al.
Published: (2016)