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2019, 6(1): 21-34 Back to browse issues page
Biogenic amines in sea products
M Sedaghati, N Mooraki *
Department of Fisheries Science, College of Marine Science and Technology, North Tehran Branch, Islamic Azad University (IAU), Tehran, Iran
Abstract:   (2955 Views)
Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are being popular in many coastal regions of the world and being used as condiment or main dish. But formation of biogenic amines may lead to food poisoning, metabolic disorders or even occurring diseases such as cancer, chronic disorders, and neoplastic cell growth. Regulatory limitations have set by standard agencies for these secondary metabolites in raw and processed seafood. The negative amine-producing starter culture could also prevent the formation of biogenic amines during storage. Therefore, the addition of an appropriate starter is advisable to produce safer products with low levels of biogenic amines
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Type of Study: Research | Subject: Aquaculture with stock enhancement, reproduction
Received: 2018/06/12 | Accepted: 2019/04/2 | Published: 2019/07/27
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Sedaghati M, Mooraki N. Biogenic amines in sea products. Survey in Fisheries Sciences 2019; 6 (1) :21-34
URL: http://sifisheriessciences.com/article-1-140-en.html

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Volume 6, Issue 1 (2019) Back to browse issues page
Survey in Fisheries Sciences Survey in Fisheries Sciences
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