Article
Chemistry, Applied
Shuai Zhuang, Li Tian, Yueyue Liu, Luxin Wang, Hui Hong, Yongkang Luo
Summary: In this study, three major spoilage bacteria of grass carp were artificially inoculated in amino acid solutions and grass carp flesh to investigate their involvement in amino acid degradation and fish quality deterioration. The results showed that Pseudomonas putida highly degraded free amino acids and produced ammonia in grass carp flesh, while Aeromonas rivi-pollensis produced 3-Methyl-butanol and 2-Methyl-butanol through leucine and isoleucine degradation. Shewa-nella putrefaciens showed potent ornithine-decarboxylation activity and released putrescine. Additionally, when S. putrefaciens cooperated with P. putida, more putrescine was produced through the arginine deiminase pathway. In conclusion, this study provided fundamental information on the spoilage mechanisms of freshwater fish and important guidance for quality control strategies.
Article
Food Science & Technology
Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Summary: This study investigated the content of nine biogenic amines in five different canned seafood species at different storage temperatures. The results showed that storage temperature and time can affect the content of biogenic amines in canned seafood, with high temperature storage potentially posing health risks.
Article
Food Science & Technology
Kyriaki Chatzikyriakidou, Dafni Dimakopoulou-Papazoglou, Eugenios Katsanidis
Summary: The effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. It was found that initial handling conditions are important for the shelf-life of fresh sardines and can drastically affect their overall quality and safety.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Emin Istif, Hadi Mirzajani, Cagdas Dag, Fariborz Mirlou, Elif Yaren Ozuaciksoz, Cengiz Cakir, Hatice Ceylan Koydemir, Iskender Yilgor, Emel Yilgor, Levent Beker
Summary: Food spoilage leads to waste and diseases. A miniature sensor based on poly(styrene-co-maleic anhydride) was developed for on-demand spoilage analysis via mobile phones. The sensor was embedded in packaged chicken and beef to monitor spoilage. This low-cost, miniature wireless sensor can help consumers and suppliers detect spoilage of protein-rich foods and prevent food waste and food-borne diseases.
Article
Food Science & Technology
Lina Sun, Wenrui Guo, Yujia Zhai, Lihua Zhao, Ting Liu, Le Yang, Ye Jin, Yan Duan
Summary: This study screened three strains from different regions of Inner Mongolia that have the ability to degrade biogenic amines (BAs) in meat products. These strains can degrade various BAs, especially tryptamine and phenethylamine. They can be used as starter cultures in meat products due to their good fermentation capacity and strong ability to reduce BAs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Analytical
Helena Vasconcelos, Luis C. C. Coelho, Ana Matias, Cristina Saraiva, Pedro A. S. Jorge, Jose M. M. M. de Almeida
Summary: Biogenic amines (BAs) are well-known biomolecules mainly for their toxic and carcinogenic effects. They are used as indicators of quality preservation in food and beverages, and are mainly formed by microbial decarboxylation of amino acids. The extensive and significant research on biorecognition elements, transducers, and their integration in biosensors has been reviewed over the years.
Review
Multidisciplinary Sciences
Patrick Blondin Tsafack, Apollinaire Tsopmo
Summary: Biogenic amines (BAs) are naturally occurring molecules in foods and biological systems. Their concentrations increase during food processing and storage due to microbial action. Excessive BAs indicate unsafe foods and pose risks of neurological toxicity, allergic reactions, and cardiovascular diseases. Various strategies, including elimination, inactivation, and inhibition of microbial growth, are used to control BAs in foods. Additionally, bioactive compounds, particularly polyphenols, can reduce BAs concentrations through antimicrobial activity and inhibition of enzymes involved in BA formation. However, more studies are needed to understand the mechanisms and bioavailability of these compounds.
Article
Materials Science, Multidisciplinary
Shiqi Zhang, Li Li, Yang Lu, Junyao Zhang, Dapeng Liu, Dandan Hao, Xuan Zhang, Li Tian, Lize Xiong, Jia Huang
Summary: Sensing materials based on ionically conductive metal-organic frameworks (IC-MOFs) with metal ions as charge carriers were developed for detecting cadaverine vapor, an important chemical marker of food spoilage. Among different types of IC-MOFs, IC-CuTHPP-MOFs showed the greatest response to cadaverine, with a detection limit of 4.9 nL. These sensors demonstrated high sensitivity, selectivity, and stability, with a fast and real-time response to rotting meat.
JOURNAL OF MATERIALS CHEMISTRY C
(2022)
Article
Chemistry, Analytical
Jing He, Wei Mao, Wenhui Chen, Wei Shen, Qiaolian Duan, Hai-Wei Shi, Li Tan, Jingyu Kuang, Hian Kee Lee, Sheng Tang
Summary: In this study, a 3D-printed microdevice was designed to fix the extractant for the sensitive detection of histamine using a fluorescence sensing method. This method solves the issue of unstable drop volumes and can be successfully applied to detect histamine in milk.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Applied
Krzysztof Surowka, Magdalena Rzepka, Fatih Ozogul, Yesim Ozogul, Barbara Surowka, Maciej Ligaszewski
Summary: During storage, the total viable counts of vacuum packaged low processed rainbow trout gradually increased, while coliform bacteria disappeared. The concentration of biogenic amines and the biogenic amine index increased over time, with the highest concentration of inosine monophosphate. The G value was found to be a more suitable indicator for assessing the quality of the gravad.
Article
Chemistry, Applied
Enes Atmaca, Aylin Alkan, Yavuz Kursad Das, Abdurrahman Aksoy
Summary: This study analyzed the production of eight key biogenic amines in farmed rainbow trout samples under various storage conditions, and investigated the accompanying variations in pH. The goal was to identify chemical markers for evaluating the quality of farmed rainbow trout. Histamine and tryptamine were absent, and cadaverine levels were inconsistent. Putrescine levels significantly increased at different storage temperatures. Tyramine, spermidine, and spermine levels fluctuated but were positively correlated with putrescine levels. pH levels slightly increased across all storage temperatures. The study concluded that putrescine may serve as an effective marker for evaluating the freshness of farmed rainbow trout during storage.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Food Science & Technology
Olga Savinova, Mira Yerzhanova
Summary: The study focuses on the amount of heterocyclic aromatic amines in meat products during heat treatment, identifying potential mutagens. Results show that meat products sold in supermarkets contain significantly higher levels of mutagens compared to those grilled in laboratory conditions. Future research will focus on improving analysis methods and developing purification techniques to reduce human consumption of mutagens.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: This study evaluated the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu during fermentation and storage. The results showed that mixed starter cultures could improve the quality and inhibit the formation of harmful substances in Suanyu.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Haiyue Niu, Xiaojun Liao, Daqun Liu
Summary: Reducing sodium salt content and developing low-salt fermented products is gaining attention. However, low-salt fermented vegetables often accumulate toxic biogenic amines (BAs) caused by spoilage microorganisms. This study found that a CO2-modified atmosphere effectively suppressed BA production in low-salt Zhacai by changing the microbial community and downregulating BA-producing enzymes. Lactic acid bacteria were enriched, while amine-producing microorganisms were inhibited under CO2-MA conditions. Metagenomic analysis revealed downregulation of genes related to BA synthesis. This study provides an alternative method for reducing BA production in fermented food.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Agriculture, Multidisciplinary
Wojciech Wojcik, Monika Lukasiewicz, Kamila Puppel
Summary: Biogenic amines are organic compounds commonly found in food, plants, animals, and microorganisms. They are formed through the decarboxylation of amino acids. While crucial for cell viability and metabolic processes, excessive biogenic amines can be toxic and even accelerate carcinogenesis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Nura Malahayati, Kharidah Muhammad, Jamilah Bakar, Roselina Karim
Article
Chemistry, Applied
M. I. Azilawati, D. M. Hashim, B. Jamilah, I. Amin
Article
Chemistry, Applied
M. A. Gedi, J. Bakar, A. A. Mariod
Article
Food Science & Technology
H. R. Shahmohammadi, J. Bakar, A. R. Russly, M. A. Noranizan, H. Mirhosseini
JOURNAL OF FOOD QUALITY
(2016)
Article
Chemistry, Applied
Nicholas M. H. Khong, Fatimah Md Yusoff, B. Jamilah, Mahiran Basri, I. Maznah, Kim Wei Chan, Jun Nishikawa
Article
Food Science & Technology
Ali Yassoralipour, Jamilah Bakar, Russly Abdul Rahman, Fatimah Abu Bakar
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2016)
Article
Engineering, Chemical
Mahsa Ziabakhsh Deylami, Russly Abdul Rahman, Chin Ping Tan, Jamilah Bakar, Lasekan Olusegun
JOURNAL OF FOOD ENGINEERING
(2016)
Article
Food Science & Technology
Bita Forghani, Mohammad Zarei, Afshin Ebrahimpour, Robin Philip, Jamilah Bakar, Azizah Abdul Hamid, Nazamid Saari
JOURNAL OF FUNCTIONAL FOODS
(2016)
Article
Chemistry, Applied
Choon Yoong Cheok, Babak Sobhi, Noranizan Mohd Adzahan, Jamilah Bakar, Russly Abdul Rahman, Muhammad Shahrim Ab Karim, Zulkafli Ghazali
Article
Spectroscopy
Katrul Nadia Basri, Mutia Nurulhusna Hussain, Jamilah Bakar, Zaiton Sharif, Mohd Fared Abdul Khir, Ahmad Sabirin Zoolfakar
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2017)
Article
Agriculture, Multidisciplinary
Mahboubeh Mohammadpourlima, Ali Yassoralipour, Phuah Eng Tong, Zainal Abidin Mior Ahmad, Wong Mui Yun
PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES
(2017)
Article
Food Science & Technology
Tong-Fei Cho, Ali Yassoralipour, Yee-Ying Lee, Teck-Kim Tang, Oi-Ming Lai, Li-Choo Chong, Chee-Hao Kuan, Eng-Tong Phuah
Summary: A pH-colorimetric film incorporating pH-sensitive anthocyanins from blue pea flower was developed to detect spoilage in pasteurized milk. The film demonstrated significant color changes corresponding to pH variations in milk, showing high sensitivity and non-destructive monitoring capabilities.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Review
Plant Sciences
Parisa Azizi, Mohamed M. Hanafi, Mahbod Sahebi, Jennifer A. Harikrishna, Sima Taheri, Ali Yassoralipour, Abbas Nasehi
FUNCTIONAL PLANT BIOLOGY
(2020)
Article
Food Science & Technology
H. R. Shahmohammadi, B. Jamilah, A. R. Russly, M. A. Noranizan
INTERNATIONAL FOOD RESEARCH JOURNAL
(2016)
