臺灣博碩士論文加值系統

水產品組織胺中毒的主要原因是含有過量的組織胺 (histamine)，其原因為細菌分泌的組胺酸脫羧酶 (histidine decarboxylase) 將水產品中的游離組胺酸 (free histidine）轉換為組織胺所造成，因此抑制組織胺生產菌的生長為防止組織胺中毒的關鍵步驟。
山葵 (wasabi) 為台灣常用的辛香佐料，其主要香辛物質-異硫氰酸丙烯酯 (allyl isothiocyanate, AIT) 的抗菌效果已多有報導。市售魚片多為真空包裝配合低溫儲藏，以延長產品之保鮮效果。然而，單一的保鮮方式仍不足以達到良好的保鮮效果，故本研究探討真空包裝與AIT共同使用對於旗魚中組織胺生成的影響。旗魚樣品在接種組織胺生產菌Raoultella ornithinolytica後，經由不同濃度的氣態AIT (329.08、459.46或516.70 mg/L air) 在4°C處理24小時後，分別進行真空與無真空包裝，無AIT處理的樣品為對照組。樣品在處理與包裝後儲存於15°C、25°C或4-25-4°C的溫度中，於固定時間採樣分析其總生菌數、組織胺生產菌數、總揮發性鹽基態與生物胺含量。
結果顯示，魚肉樣品經由AIT處理後，其總生菌數與組織胺生產菌數皆比無AIT處理的樣品顯著性的降低 (p<0.05)，無真空包裝樣品的菌數隨AIT濃度的增加而減少，但真空包裝的魚肉樣品則無此現象。此外，有AIT處理的樣品的總揮發性鹽基態氮 (total volatile base nitrogen, TVBN) 含量顯著的比無AIT處理的樣品低 (p<0.05)，而且無真空包裝樣品的TVBN含量會隨著AIT濃度增加而降低，但真空包裝的魚肉樣品的TVBN含量與AIT濃度並無相關。組織胺生成量會隨溫度升高而增加，無真空包裝使用AIT處理的魚肉樣品，組織胺的生成有明顯的抑制作用 (p<0.05)，且AIT的濃度愈高對產生組織胺的抑制效果越強，而真空包裝配合AIT處理的魚肉樣品亦有良好的抑制作用，在不添加AIT處理的控制組方面，真空較無真空包裝更具延緩組織胺生成的效果 (p<0.05)。

Histamine poisoning is usually associated with fishes such as tuna or sailfish. Because those fishes contain high levels of free histidine which can be converted by a decarboxylase produced by bacteria. Therefore, inhibiting the growth or enzymatic activities of histamine producing bacteria (HPB) is a critical procedure to prevent histamine poisoning.
Japanese horseradish (wasabi) is a popular spice in Taiwan and its major volatile compound, allyl isothiocyanate (AIT), has been reported to possess a high antibacterial activity. Currently, vacuum-packing is the most common method to extend the shelf life of fishery products. However, a single preservation method such as applying AIT or vacuum packing is insufficient. The antibacterial and preservative efficacy of the combination of vacuum packaging and gaseous AIT in sailfish was evaluated. In the study, sailfish samples were inoculated with histamine producing bacteria, Raoultella ornithinolytica, then treated with different concentrations of gaseous AIT (329.08, 459.46 or 516.70 mg / L air) at 4°C for 24 hr. The sailfish samples were vacuum or non-vacuum packed, then stored at 15°C, 25°C or 4-25-4°C. The samples without vacuum package no AIT treatment were served as the control group. Levels of total aerobic counts, histamine-producing bacteria, total volatile basic nitrogen (TVBN) and biogenic amines were analyzed daily. Significantly lower counts of total aerobic and histamine producing bacteria was found in the AIT treated samples than the samples without AIT treatment (p<0.05) within the group without vacuum packaging. However, bacterial counts were not significantly reduced within the group with vacuum packaging. In addition, similar results were obtained for TVBN. TVBN values reduced correlated with the increasing AIT concentrations in the unvacuum packed group but not in the vacuum packed group. In the unvacuum packed group, histamine amount reduced significantly with AIT treatment (p<0.05) and the reduction is correlated with AIT concentrations. In the vacuum packed group, AIT treatment also showed an inhibitory effect against histamine production. Comparing the control, the vacuum packaged samples showed significantly lower histamine production than unvacuum packaged samples (p<0.05).

中文摘要……………………………………………………………………I
英文摘要………………………………………………………………….III
致謝………………………………………………………………………..V
目錄……………………………………………………………………...VII
表目錄………………………………………………………………….....IX
圖目錄…………………………………………………………………...XII
壹、 前言………………………………………………………………….1
貳、 文獻整理
一、 食品中的生物胺……………………………………………..3
二、 生物胺毒性…………………………………………………..6
三、 包裝與其它處理方式對水產品之保存……………………18
四、 山葵之起源、品種與用途介紹……………………………..21
參、 材料與方法
一、 實驗菌株與漁獲物之來源………………………………….43
二、 藥品及培養基……………………………………………….43
三、 接種菌液製備……………………………………………….44
四、 接種組織胺生產菌至旗魚肉樣品中………………………..45
五、 異硫氰酸丙烯酯 (AIT) 處理與旗魚肉樣品之包裝方式….45
六、 氣態AIT於不同時間處理旗魚肉樣品條件………………..46
七、 氣態AIT與旗魚肉樣品之不同溫度與天數儲存條件……..47
八、 氣相層析儀分析氣態AIT之含量…………………………..47
九、 真空包裝機包裝條件………………………...........................48
十、 微生物分析…………………………………………………..49
十一、 化學分析………………………………………………….50
十二、 統計分析………………………………………………….53
肆、 結果………………………………………………………………...54
伍、 討論………………………………………………………………...77
陸、 結論………………………………………………………………...80
柒、 參考文獻…………………………………………………………...81

王姿雅 (2009) 鮪魚三明治中組織胺相關衛生品質及貝殼粉末降低魚肉中組織胺危害之研究。國立高雄海洋科技大學水產食品科學研究所碩士論文，高雄。
朱玉灼、羅正仁、周照仁 (1989) 多獲性紅肉魚類的有效利用。華香園出版社，pp: 90。
行政院農業委員會漁業署 (2011) 中華民國一百年台閩地區漁業統計年報。行政院農業委員會漁業署，台北。http://www.fa.gov.tw/。
行政院衛生署 (1991-2009) 中華民國台灣地區食物中毒發生狀況。台北。
行政院衛生署食品藥物管理局 (2012) 101年度食品中毒防治與宣導手冊。台灣。http://www.fda.gov.tw/。
吳明玲、楊振昌、鄧昭芳 (1996) 海洋生物毒素概論：鯖魚中毒或高組織胺魚類中毒。臨床醫學。11: 38-45。
吳清熊、周照仁、蔡憲華 (1992) 海事專校水產化學 (下冊)，華香園出版社。
李憶甄 (2010) 鮪魚水餃中組織胺衛生品質與禽畜肉攙入鑑定及危害評估。國立高雄海洋科技大學水產食品科學研究所碩士論文，高雄。
沈世傑 (1993) 鯖亞目，鯖科。台灣魚類雜誌 554-559；鼠鱚目，虱目魚科，131，國立台灣大學動物學系，台北。
邱思魁 (1995) 水產品鮮度及測定方法。台灣省水產試驗所 pp: 31-47，台北。
邱萬敦 (2002) 漁獲物的保鮮與處理。翠柏林企業股份公司，pp: 3-46。
孫寶年、羅緒武 (1981) 由組織胺之形成檢討魚獲物處理。中國水產。342: 11。
許婷儀 (2012) 不同加工方法對鹽水漬鯖魚片之衛生品質影響。國立高雄海洋科技大學水產食品科學研究所碩士論文，高雄。
郭鴻均 (1996) 低水分活性食品之指標微生物。海大漁業推廣專刊，21: 233-242。
潘淑萍 (2012) 實施HACCP對於水產品與加工環境的安全衛生品質之影響。國立高雄海洋科技大學水產食品科學研究所碩士論文，高雄。
蔡永祥、黃登福 (2008) 魚類組織胺中毒。科學發展。423: 48-52。
鄭森雄 (1976) 魚類的鮮度保持。海洋叢刊-暑期海事水產職校教師研習會教材，107-118。
鄭學淵 (2002) 生物胺-水產品品質新指標。國際漁業資訊，112： 49-55。
薛聰賢 (1988) 蔬香果樂台灣的食用農作物130種。中國時報專欄家庭園藝美的系列，153。
謝宏昇 (2002) 市售旗魚鬆之衛生品質調查及利用基因技術鑑定旗魚種之探討。國立台灣海洋大學食品科學系。碩士論文，基隆。
顏名聰、林鵬翔、黃靖堯、謝孟洲、戴汎蓁、陳欣郁、簡姚祺 (2012)新食品技師精選(II)。禾楓書局有限公司。pp: 5, 118-119。
顏如玉 (2011) 利用氣態allyl isothiocyanate抑制組織胺在魚肉中的形成。國立高雄海洋科技大學水產食品科學研究所碩士論文，高雄。
Ababouch, L., Afilal, M. E., Benabedljelil, H., and Busta, F. F. (1991) Quantitative changes in bacteria, amino acid and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperatures (25-28°C) and in ice. International Journal of Food Science and Technology, 26: 297-306.
Adarsh, P. V., Geetanjali, R., Tarunpreet, S. T., and Saroj, A. (2009) Bio-protective effects of glucosinolates-A review. LWT-Food Science and Technol, 42: 1561-1572.
Askar, A., and Treptow, H. (1986) Biogene amine in Lebensmitteln. Vorkommen, Bedeutung und Bestimmung, Eugen Ulmer GmbH and Co, Stuttgart, Germany.
Ayala, M. D., Abdel, I., Santaella, M., Martínez, C., Periago, M. J., and Gil, F. (2010) Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during posmortem storage. LWT-Food Science and Technology, 43: 465-475.
Ayala, M. D., Santaella, M., Martínez, C., Periago, M. J., Blanco, A., Vázquez, J. M., Albors, O. L., and Albors, O. L. (2011) Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging. LWT-Food Science Technology, 44: 1098-1106.
Banks, H., Nickelson, H. R., and Finne, G. (1980) Shelf life studies on carbon dioxide package finish from the Gulf of Mexico. Journal of Food Science, 45: 157-162.
Bartholomew, B. A., Berry,P, R., Rodhouse,J, C., and Gilbert, R. J. (1987) Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986. Epidemiology Infection, 99: 775-782.
Besançon, X., Smet, C., Chabalier, C., Rinemale, M., Reverbel, J. P., Ratomehenina, R., and Galzy, P. (1992) Study of surface yeast flora of Roquefort cheese. International Journal of Food Microbial. 17: 9-18.
Bodmer, S., Imark, C., and Kneubuohl, M. (1999) Biogenic amines in foods: histamine and food processing. Inflammation Research, 48: 296-300.
Brown, W. D., Albright, M., Watts, D. A., Heyer, B., Spruce, B., and Price, R. J. (1980) Modified atmosphere storage of rockfish (Sebastes miniatur) and silver salmon (Oncorhynchus kisutch). Journal of Food Science, 45: 93.
Cejpek, K., Urban, J., Velíšek, J., and Hrabcová, H. (1998) Effect of sulphite treatment on allyl isothiocyanate in mustard paste. Food Chemistry, 62: 53-57.
Cejpek, K., Valušek, J., and Velíšek, J. (2000) Reactions of allyl isothiocyanate with alanine, glysine, and several peptides in model systems. Journal of Agricultural and Food Chemistry, 48: 3560-3565.
Chacon, P. A., Buffo, R. A., and Holly, R. A. (2006) Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef. International Journal of Food Microbiology, 107: 231-237.
Chen, C. W., and Ho, C. T. (1998) Thermal degradation of allyl ITC in aqueous solution. Journal of Agriculture and Food Chemistry, 46：220-223.
Cheret, R., Chapleau, N., Delbarre-Ladrat, C., Verrez-Bagnis, V., and De Lamballerie, M. (2005) Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of Food Science, 70(8): 477-483.
Church, N. (1998) MAP fish and crustaceans-sensory enhancement. Food Science and Technology Today, 12(2): 73-83.
Concon, J. M. (1988) Metabolism of nonnutritive components in foods and related compounds. Food Toxicology, 95-128.
Cobb, B. F., Aoaniz, I., and Thompson, C. A. (1973) Biochemical and microbial studies on shrimp: Volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38: 431-435.
D, Nadarajah., J, H. Han., and R, A. Holley. (2005) Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. Journal of Food Microbiology, 99: 269-279.
Davis, H. K. (1990) Some effects of modified atmosphere packing gases on fish and chemical tests for spoilage. In Chilling and freezing of new fish products. (pp: 201-207)
Davis, H. K. (1993) Modified atmosphere packing of fish. In R. T. Parry, Principles and applications of modified atmosphere packaging of foods (pp: 189-228). London: Blackie Academic and Professional.
Delaquis, P. J., and Mazza, G. (1995) Antimicrobial properties of isothiocyanates in food preservation. Food Technology, 49 (11): 73–74, 79-84.
Delaquis, P., and Sholberg, P. L. (1997) Antimicrobial activity of allyl isothiocyanate. Journal of Food Protection, 60: 943-947.
Delbarre-Ladrat, C., Chéret, R., Taylor, R., and Verrez-Bagnis, V. (2006). Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition, 46: 409-421.
Díaz-Cinco, M. E., Fraijo, C. l., Grajeda, P., Lozano-Taylor, J., and Gonzalez de Mejia, E. (1992) Microbial and chemical analysis of Chihuahua cheese and relationship to histamine. Journal of Food Science, 57: 355-365.
Luciano, F. B., Hosseinian, F. S., Beta, T., and Holley, R. A. (2008) Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7. Journal of Food Science, 73: 214-220.
Fahey, J. W., Zalcmann, A. T., and Talalay, P. (2001) The chemical diversity and distribution of glucosinolates and isothiocyanate among plants. Phytochemistry, 56: 5-51.
Luciano, F. B., and Holley, R. A. (2009) Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7. Journal of Food Microbiology, 131: 240-245.
Frank, H. A., Baranowski, J. D., Chongiriwatana, M., Brust, P. A., and Premaratne, R. J. (1985) Identification and decarboxylase activities of bacteria isolated from decomposed mahimahi (Coryphaena hippurus) after incubation at 0 and 32℃. Internationa Journal of Food Microbiology, 2: 331-340.
Fujii, T., Kurihara, K., and Okuzumi, M. (1994) Viability and histidine decarboxylase activity of halophilic histamine-forming bacteria during frozen storage. Journal of Food Protection, 57(7): 611-613.
Gibson, D. M., and Davis, H. K. (1995) Fish and shellfish products in sous vide and modified atmosphere packs. In K. Dodds(Ed), Principles of modified-atmosphere and vide products packaging (pp: 153-174). Lancaster: Technomic Publishing Company Books.
Gouygou, J. P., Sinquin, C., Etienne, M., Landrein, A., and Durand, P. (1992) Quantitative and quantitative determination of biogenic amines in fish. 178-186.
Halkier, B. A., and Gershenzon, J. (2006) Biology and biochemistry of glucosinolates. Annual Review of Plant Biology, 57: 303-333.
Hedges, A. R. (1988) Industry application of cyclodextrins. Chemistry Review, 98: 2035-2044.
Holland, H. L., Brown, F. M., Larsen, B. G., and Zabic, M. (1995) Biotransformation of organic sulfides. Part 7. Formation of chiral isothiocyanato sulfoxides and related compounds by microbial biotransformation. Tetrahedron: Assymmetry, 6: 1569-1574.
Hollingworth, T. A., Kaysner, C. A., Colburn, H. R., and Wekell, M. M. (1991) Chemical and microbiological analysis of vacuum-packed, pasteurized flaked limitation crabmeat. Journal of Food Science, 56(1): 164-167.
Hultin, H. O. (1985) Characteristics of muscle tissue. In: O. R. Fennema (Ed.). Food Chemistry, 2nd ed. Marcel Dekker, Inc., Madison Ave., New York. USA, 723-789.
Huss, H. H. (1999) EI pescado fresco: su calidad y cambios de su calidad. In H. H. Huss(Ed), Documento Técnico de Pesca. No. 348(pp: 202). Roma: Organización, FAO.
Inigo, B., Martin, D., Barneto, R., Quintana, M. A., Garrido, M. P., Burdaspal, P., and Bravo, F. (1986) Histaminogtnesis en quesos. I. Cambios en la microflora y en el contenido en histamina durante la
Ishizaki, K. (1981) Degradation of nucleic acids with ozone-1. Degradation of nucleobases, ribonucleosides and ribonucleosides 5’-monophosphates, 29(3): 868.
Isshiki, K., Tokuoka, K., Mori, R., and Chiba, S. (1992) Preliminary examination of allyl isothiocyanate vapor for food preservation. Bioscience, Biotechnology and Biochemistry, 9: 1476-1477.
Kanki, M., Yoda, M. Ishibashi., and T, Tsukamoto. (2004) Photobacterium phosphoreum a histamine fish poisoning incident. International Journal of Microbiol, 92: 79-87.
Kanki, M., Yoda, T., Tsukamoto, T., and Boba, E. (2007) Histidine decarboxylase and their role in accumulation of histamine in tuna and dried saury. Applied and Environment Microbiology, pp: 1467-1473.
Kanki, M., Yoda, T., Tsukamoto, T., and Shibata, T. (2002) Klebsiella pneumoniae produces no histamine: Raoultella planticola and Raoultella ornithinolytica strains are histamine producers. Applied and Environment Microbiology, 3462-3466.
Kanki, M., Yoda, T., Tsukamoto, T., and Shibata, T. (2002) Klebsiella pneumonia produces no histamine: Raoultella planticola and Raoultella ornithinolytica strains are histamine producers. Applied and Environment Microbiology, 3462-3466.
Kawakishi, S., and Namiki, M. (1969) Decomposition of allyl isothiocyanate in aqueous solution. Agriculture Biological Chemistry, 33: 452-9.
Kim, S. H., Field, K. G., Morrissey, M. T., Price, R. J., Wei, C. I., and An, H. (2001) Source and identification of histamine-producing bacteria from fresh and temperature abused albacore. Journal of Food Protection, 64: 1035-1044.
Kim, S. H., Price, R. J., Morrissey, M. T., Field, K. G., Wei, C. I., and An, H. (2002) Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi, and salmon at various storage temperatures. Journal of Food Science, 67: 1522-1528.
Konosu, S., Watanabe, K., and Shimizu, T. (1974) Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Comparative Biochemistry and Physiology part B: Comparative Biochemistry Fisheries, 40: 909-915.
Krížek, M., Katerina, Matêjková., Frantisek, Vácha., and Dadáková, E. (2012) Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chemistry, 132: 367-372.
Lavanchy, P., and Sieber, R. (1993) Proteolysis in different hard and semihard cheeses. II. Amines. Schweiz. Milchwirtsch. Forsch. 22: 65-68.
Lehane, L., and J, Olley. (2000) Histamine fish poisoning revisited. International Journal of Food Microbiol, 58: 1-37.
Li, X., Jin, Z., and Wang, J. (2007) Complexation of allyl isothiocyanate by alpha and beta-cyclodextrin and its controlled release characteristics. Food Chemistry, 103: 461-466.
Lim, L. T., and Tung, M. A. (1997) Vapor pressure of allyl isothiocyanate and its transport in PVDC/PVC copolymer packaging film. Journal of Food Science, 62: 1061-1066.
Lima, A. S., and GlÓria, M. B. A. (1999) Aminas bioativas em alimentos. Boletim da Sociedade Brasileira de Cieˆncia e Technologia de Alimentos, 33: 70-79.
Lin, C. M., Kim, J. M., Du, W. X., and Wei, C. I. (1999) Bactericidal activity of isothiocyanate against pathogents on fresh produce. Journal of Food Protection, 62: 5100-5107.
Lin, C. M., Kung, H. F., Huang, Y. L., Huang, C. Y., and Su, Y. C. (2012) Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures. Food Control, 723-727.
Lin, C. M., Preston, J. F., and Wei, C. I. (2000) Antimicrobial mechanism of allylisothiocyanate. Journal of Food Protection, 63: 727-734.
Lyha, U., Lahtinen, J., Ahomaa, M. F., Trees, E. H., Elfing, K., and Korkeala, H. (2001) Microbiological quality and shelf life of vacuum packaged gravid rainbow trout stored at 3 and 8°C. International Journal of Food Microbiology, 70: 221-230.
Madene, A., Jacquot, M., Scher, J., and Desorbry, S. (2006) Flavour encapsulation and controlled release -- A review. International Journal of Food Science. Technology, 41: 1-21.
Maijala, R. L., and Eerola, S. H. (1993) Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 35: 387-395.
Maijala, R. L., Eerola, S. H., Aho, M. A., and Hirn, J. A. (1993) The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. Journal of Food Protection, 50: 125-129.
Marshall, B. J., and Warren, R. (1984) Unidentified curved bacilli in the stomach of patients with gastritis and peptic ulceration. Lancet I, 1311-1314.
Marta, D., Fabiola, C., Laura, C., and Riocardo, S. (2004) Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chemistry, 87: 543-550.
Masashi, K., Yoda, Y., Tsukamoto, T., and Eiichiroh, B. (2007) Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury. Applied and Environment Microbiology, 73 (5): 1467-1473.
Masuda, H., Harada, Y., Tanaka, K., Nakajima, M., and Tateba, H. (1996) Characteristic ordorants of Wasabi (Wasabi japonica Matum), Japanese horseradish, in comparison with those of horseradish (Armoracia nusticana). In: Takeoka GR, Teranishi R, Williams PJ, Kobayashi A, editors. Biotecnology for improved foods and flavors. Washington, D. C.:American Chemical Society, ACS Symposium Series, 637: 67-78.
Matoba, T., Kuchiba, M., Kimura, M., and Hasegawa, K. (1988) Thermal degradation of flavor enhancers, inosine 5’-monophosphate and guanosine 5’-monophosphate in aqueous solution. Journal of Food Science, 53:1156-1159.
Maxa, E., and Brandes, W. (1993) Biogene Amine in Fruchtsaften. Klosterneuburg, 43: 101-106.
Mbarki, R., Sadok, S., and Barkallah, I. (2008) Influence of gamma irradiation on microbiological, biochemical, and textural properties of Bonito (Sarda sarda) during chilled storage. Food Science and Techonology International, 14(4): 367-373.
Mendes, R., Silva, H. A., and Empis, J. M. A. (2005) Effects of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (Trachurus trachurus). European Food Research and Technology, 221(3-4): 329-335.
Mietz, J. L., and Karmas, E. (1977) Chemical quality index of canned tuna as determined by high-performance liquid choromatographic determination. Journal of Chromatogr, 591:175-180.
Moret, S., Bortolomeazzi, R., and Lercker, G. (1992) Improvement of extraction procedure for biogenic amines in foods and their high-performance liquid chromatographic determination. Journal of Chromat, 591: 175-180.
Moret, S., Bortolomeazzi, R., Feruglio, M., and Lercker, G. (1992) Determination of biogenic amines in Italian Cheeses, 43: 187-198.
Mǔller, C. P., Dalgaard, P., Huss, H. H., and Gram, L. (1998) Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum and modified atmosphere packed cold-smoked salmon stored at 5°C. International Journal of Food Microbiology, 155-166.
Muthukumarasamy, P., Han, J., and R. Holley. (2003) Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on Escherichia coli O157:H7 in refrigerated ground beef. Journal of Food Protection, 66: 2038-2044.
Nadarajah, D., Han, J. H., and Holley, R. A. (2005) Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. Internatonal Journal of Food Microbiol, 99: 269-279.
Nico, R., Milan, D., and Zorica, S. R. (2011) A new antimicrobial glucosinolate autolysis product 4-isothiocyanatobutanoic acid from the diffuse wallflower (Erysimum diffusum): methyl 4-isothiocyanatobutanoate a long unrecognized artifact of the isolation procedure. Food Chemistry, 129: 125-130.
Niven, C. F., Jeffreg, M. B., and Corlett, D. A. (1981) Differential plating medium for quantitative detection of histamine-producing bacteria. Appl Environ Microbiol, 41: 321-322.
Ofstad, R., Egelandsdal, B., Kidman, S., Myklebust, R., Olsen, R. L., and Hermansson, A. M. (1996). Liquid loss as affected by post mortem ultrastructural changes in fish muscle: cod (Gadus morhua, L.) and salmon (Salmo salar). Journal of the Science of Food and Agriculture, 71: 301-312.
Önal, A. (2007) A review: Current analytical methods for the determination of biogenic amines in foods. Food Chemistry, 103: 1475-1486.
Özogul, F., and Özogul, Y. (2006) Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging. Food Chemistry, 99: 574-578.
Özogul, F., Özden, O., Özogul, Y., and Erkan, N. (2010) Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology, 45(11): 2290-2296.
Özogul, F., Polat, A., and Özogul, Y. (2004) The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85: 49-57.
Özogul, F., Taylor, K. D. A., Quantick, P., and Özogul, Y. (2000) Chemical microbiology and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chemistry, 71: 267-273.
Özogul, Fatih., and Özogul Yesim. (2006) Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging. Food Chemistry, 574-578.
Pantazi, D., Papavergou, A., Pournis, N., Kontominas, M. G., and Savvaidis, I. N. (2008) Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiology, biochemical and sensory attributes. Food Microbiology, 136-143.
Parente, E., Matuscelli, M., Gadrini, F., Grieco, S., Crudele, M. A., and Suzzi, G. (2001) Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy. Journal of Applied Microbiology, 90: 882-891.
Parry, R. T. (1993) Introduction. In R. T. Parry (Ed.), Principles and application of modified atmosphere packaging of food (pp: 1-17). Glasgow: Blackie Academic and Professional.
Parsonnet, J., Gary, D. F., Daniel, P. V., Yuan, C., Joseph, H. V., Norman, O., and Richard, K. S. (1991) Helicobacter pylori infection and the risk of gastric carcinoma. Journal of Medline, 325: 1127-1131.
Pecháček, R., Velíšek, J., and Hrabcová, H. (1997) Decomposition products of allyl isothiocyanate in aqueous solutions. Journal of Agricultural and Food Chemistry, 45: 4584-4588.
Pedro, A. C., and Roberto, A. B. (2006) Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef. International Journal of Food Microbiology, 107: 231-237.
Pivarnik, L. F., Thiam. M., and Ellis, P. C. (1998) Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. Journal of AOAC International, 81 (5): 1011-1022.
Post, L. S., Lee, D. A., Solberg, M., Furgang, D., Speecchio, J., and Graham, C. (1985) Development of Botulinal toxin and sensory deterioration duing store of vacuum and modified atmosphere packaged fish fillets. Journal of Food Science, 50: 990-996.
Rawles, D. D., Flick, G. J., and Martin, R. E. (1996) Biogenic amines in fish and shellfish. Advance of Food Nutrition Research, 39: 329-364.
Reddy, N. R., Armstrong, D. J., Rhodehamel, E. J., and Kauter, D. A. (1992) Shelf-life extension of haddock in carbon dioxide-oxygen atmosphere with and without potassium sorbate. Journal of Food Quality, 5: 285-300.
Rhee, M. S., Lee, S. Y., Dougherty, R. H., and Kang, D. H. (2003) Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. Applied and Environmental Microbiology, 69: 2959-2963.
Rorvik, L., Yndestad, M., and Skjerve, E. (1991) Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4°C. International Journal of Food Microbiology, 14: 111-118.
Santos, M. H. (1996) Biogenic amines: their importance in foods. International Journal Food Microbiology, 29: 213-231.
Seiler, N., Bolkeniuns, F. N., and Rennert, O. M. (1981) Interconverbolism catabolism and elimination of polyamines. Medicine and biology, 59: 334-346.
Soll, A. H., and Wollin, A. (1977) The effects of histamine postglanding E2 and secretin on cyclic AMP in separated canine fundic mucosal cells. Gastroenterology 72: 1166.
Song, L., and Thornalley, P. I. (2007) Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables. Food and Chemical Toxicology, 45: 216-224.
Stammen, K., Gerdes, D., and Caporaso, F. (1990) Modified atmosphere packing of seafood. Food Technology in Australia, 36(5): 233-239.
Steven, F. V., Terry, A. I., David, W., and Mark, A. B. (2005) Biofumigant compounds released by field pennycress (Thlaspi arvense) seedmeal. Journal of Chemistry Ecology, 31: 167-173.
Stratton, J. E., Hutkins, R. W., and Taylor, S. L. (1991) Biogenic amines in cheese and other fermented foods, A review. Journal of Food Protection, 54: 460-470.
Sumner, S. S., Speckhard, H. W., Somers, E. B., and Taylor, S. L. (1985) Isolation of histamine-producing Luctobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak. Applied Environmental Microbiology, 50: 1094-1096.
Suyama, M., and Yoshizawa, Y. (1973) Free amino acid composition of the skeletal muscle of migratory fish. Bulletin of Japanse Society of Scientific Fisheries, 39: 1339-1343.
Taylor, S. L. (1986) Histamine food poisoning: Toxicology and clinical aspects. Critical Reviews in Toxicology, 17: 91-128.
Taylor, S. L. (1990) Other microbial intoication. 160-171. International: Foodborne Disease, (Edited by Cliver, D. O.) Academic Press, London.
Taylor, S. L., and Speckard, M. (1983) Isolation of histamine-producing bacteria from frozen tuna. Marine Fisheries Research, 45: 35-39.
Taylor, S. L., Guthertz, L. S., Leatherwood, M., and Lieber, E. R. (1979) Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning. Applied Environmental Microbiology, 37: 274-278.
Taylor, S. L., J, E. Stratton., and J. A. Nordlee. (1989) Histidine poisoning (scombroid fish poisoning): an allergy-like intoxication. Clinical Toxicology, 62: 225-240.
Tsiligianni, M., Papavergou, E., Soultos, N., Magra, T., and Savvaidis, I. N. (2012) Effect of chitosan treatments on quality parameters of fresh fish refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions. International Journal of Food Microbiology, 101-106.
Vidaud, Z. E., Chaviano, J., Gonzales, E., and Garcia Rocht, M. O. (1987) Tyramine content of some Cuban cheeses. Die Nahrung 31: 221-224.
Vig, P. A., Rampal, G., Thind, S. T., and Arora, S. (2009) Bio-protective effects of glucosinolates-A review. LWT-Food Science and Technology, 42: 1561-1572.
Ward, S., Delaquis, P. Holley, R., and Mazza, G.. (1998) Inhibition of spoilage and pathogenic bacteria on agar and pre-cooked roast beef by volatile horseradish distillates. Food Research International, 31: 19-26.
Warren, J. R. (1983) Unidentified curved bacilli on gastric epithelium in active chronic gastritis. Lancet , 1273-1275.
Watabe, S., Kamal, M., and Hashimoto, K. (1991) Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. Journal of Food Science, 56: 151-153 and 171.
Watabe, S., Ushio, H., Iwamoto, M., Yamanaka, H., and Hashimoto, K. (1989) Temperature-dependency of rigor mortis of fish muscle; myofibrillar Mg2+-ATPase and Ca uptake by sarcoplasmic reticulum. Journal of Food Science, 54: 1107-1115.
Watts, D. A., and Brown, W. D. (1982) Histamine formation in abusively stored pacific mackerel: effect of CO2-modified atmosphere. Journal of Food Science, 47: 1386-1387.
Xuehong, L., Zhengyu, J., and Jing, W. (2007) Complexation of allyl isothiocyanate by alpha and beta cyclodextrin and its controlled release characteristics. Food Chemistry, 103: 461-466.
Zhang, Y., and Talalay, P. (1994) Anticarcinogenic activities of organic isothiocyanates: Chemistry and mechanisms. Cancer Research (Suppl), 54: 1976-1981.
Zhi, Q. Z., Won, T. K., Yong, C. P., and Donghwa, C. (2010) Thermodynamics of partitioning of allyl isothiocyanate in oil / air, oil / water, and cctanol / water systems. Journal of Food Engineering, 96: 628-633.