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Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel

This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography with UV detection. The level of total BAs was...

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Detalles Bibliográficos
Autores principales:	Kim, Yang-Su, Kim, Yuri, Park, Hyunbeen, Park, Jooyeon, Lee, Kwang-Geun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471064/ https://www.ncbi.nlm.nih.gov/pubmed/34574300 http://dx.doi.org/10.3390/foods10092190

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