Detection of common biogenic amines in fermented sausage produced in Turkey

The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bacterial enzymes. Biogenic amines accumulations are...

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Autores principales: Ekici, Kamil, Omer, Abdullah Khalid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146452/
https://www.ncbi.nlm.nih.gov/pubmed/30246117
http://dx.doi.org/10.1016/j.dib.2018.08.089
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author Ekici, Kamil
Omer, Abdullah Khalid
author_facet Ekici, Kamil
Omer, Abdullah Khalid
author_sort Ekici, Kamil
collection PubMed
description The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bacterial enzymes. Biogenic amines accumulations are unwanted in all foods and beverages because if consumed at high concentrations, they may induce foodborne intoxications. Histamine, putrescine, cadaverine, tyramine, tryptamine, beta-phenylethylamine, spermine and spermidine are considered to be the most important biogenic amines occurring in foods. The determination of biogenic amines in foods is of great interest due to their potential toxicity and can be used as indicators for food quality markers.
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spelling pubmed-61464522018-09-21 Detection of common biogenic amines in fermented sausage produced in Turkey Ekici, Kamil Omer, Abdullah Khalid Data Brief Agricultural and Biological Science The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bacterial enzymes. Biogenic amines accumulations are unwanted in all foods and beverages because if consumed at high concentrations, they may induce foodborne intoxications. Histamine, putrescine, cadaverine, tyramine, tryptamine, beta-phenylethylamine, spermine and spermidine are considered to be the most important biogenic amines occurring in foods. The determination of biogenic amines in foods is of great interest due to their potential toxicity and can be used as indicators for food quality markers. Elsevier 2018-08-29 /pmc/articles/PMC6146452/ /pubmed/30246117 http://dx.doi.org/10.1016/j.dib.2018.08.089 Text en © 2018 Published by Elsevier Inc. http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Agricultural and Biological Science
Ekici, Kamil
Omer, Abdullah Khalid
Detection of common biogenic amines in fermented sausage produced in Turkey
title Detection of common biogenic amines in fermented sausage produced in Turkey
title_full Detection of common biogenic amines in fermented sausage produced in Turkey
title_fullStr Detection of common biogenic amines in fermented sausage produced in Turkey
title_full_unstemmed Detection of common biogenic amines in fermented sausage produced in Turkey
title_short Detection of common biogenic amines in fermented sausage produced in Turkey
title_sort detection of common biogenic amines in fermented sausage produced in turkey
topic Agricultural and Biological Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146452/
https://www.ncbi.nlm.nih.gov/pubmed/30246117
http://dx.doi.org/10.1016/j.dib.2018.08.089
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