Determination of six underivatized biogenic amines by LC-MS/MS and study of biogenic amine production during trout (Salmo trutta) storage in ice-Reference-Cited by-同舟云学术

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Determination of six underivatized biogenic amines by LC-MS/MS and study of biogenic amine production during trout (Salmo trutta) storage in ice

Published:2021-01-22 Issue:3 Volume:38 Page:476-487
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Kosma Ioanna¹,Badeka Anastasia¹

Affiliation:

1. Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2020.1865580

Reference39 articles.

1. Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

2. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators

3. Occurrence and formation of biologically active amines in foods

4. The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus)

5. Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry

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4. A review of the currently developed analytical methods for the determination of biogenic amines in food products;Food Chemistry;2023-01

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