Histamine and Tyramine in Preserved and Semi-preserved Fish Products
Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-p...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
VECIANA-NOGUES, M.T. [verfasserIn] VIDAL-CAROU, M.C. [verfasserIn] MARINE-FONT, A. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1989 |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 54(1989), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:54 ; year:1989 ; number:6 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2621.1989.tb05182.x |
|---|
| Katalog-ID: |
NLEJ240451724 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLEJ240451724 | ||
| 003 | DE-627 | ||
| 005 | 20210707112156.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 120426s1989 xx |||||o 00| ||und c | ||
| 024 | 7 | |a 10.1111/j.1365-2621.1989.tb05182.x |2 doi | |
| 035 | |a (DE-627)NLEJ240451724 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 100 | 1 | |a VECIANA-NOGUES, M.T. |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| 264 | 1 | |a Oxford, UK |b Blackwell Publishing Ltd |c 1989 | |
| 300 | |a Online-Ressource | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. | ||
| 533 | |d 2006 |f Blackwell Publishing Journal Backfiles 1879-2005 |7 |2006|||||||||| | ||
| 700 | 1 | |a VIDAL-CAROU, M.C. |e verfasserin |4 aut | |
| 700 | 1 | |a MARINE-FONT, A. |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Journal of food science |d Chicago, Ill. : Inst., 1990 |g 54(1989), 6, Seite 0 |w (DE-627)NLEJ243926316 |w (DE-600)2006705-7 |x 1750-3841 |7 nnns |
| 773 | 1 | 8 | |g volume:54 |g year:1989 |g number:6 |g pages:0 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a ZDB-1-DJB | ||
| 912 | |a GBV_NL_ARTICLE | ||
| 951 | |a AR | ||
| 952 | |d 54 |j 1989 |e 6 |h 0 | ||
| author_variant |
m v n mvn m v c mvc a m f amf |
|---|---|
| matchkey_str |
article:17503841:1989----::itmnadyaienrsreadeirs |
| hierarchy_sort_str |
1989 |
| publishDate |
1989 |
| allfields |
10.1111/j.1365-2621.1989.tb05182.x doi (DE-627)NLEJ240451724 DE-627 ger DE-627 rakwb VECIANA-NOGUES, M.T. verfasserin aut Histamine and Tyramine in Preserved and Semi-preserved Fish Products Oxford, UK Blackwell Publishing Ltd 1989 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| VIDAL-CAROU, M.C. verfasserin aut MARINE-FONT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 54(1989), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:54 year:1989 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 54 1989 6 0 |
| spelling |
10.1111/j.1365-2621.1989.tb05182.x doi (DE-627)NLEJ240451724 DE-627 ger DE-627 rakwb VECIANA-NOGUES, M.T. verfasserin aut Histamine and Tyramine in Preserved and Semi-preserved Fish Products Oxford, UK Blackwell Publishing Ltd 1989 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| VIDAL-CAROU, M.C. verfasserin aut MARINE-FONT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 54(1989), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:54 year:1989 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 54 1989 6 0 |
| allfields_unstemmed |
10.1111/j.1365-2621.1989.tb05182.x doi (DE-627)NLEJ240451724 DE-627 ger DE-627 rakwb VECIANA-NOGUES, M.T. verfasserin aut Histamine and Tyramine in Preserved and Semi-preserved Fish Products Oxford, UK Blackwell Publishing Ltd 1989 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| VIDAL-CAROU, M.C. verfasserin aut MARINE-FONT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 54(1989), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:54 year:1989 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 54 1989 6 0 |
| allfieldsGer |
10.1111/j.1365-2621.1989.tb05182.x doi (DE-627)NLEJ240451724 DE-627 ger DE-627 rakwb VECIANA-NOGUES, M.T. verfasserin aut Histamine and Tyramine in Preserved and Semi-preserved Fish Products Oxford, UK Blackwell Publishing Ltd 1989 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| VIDAL-CAROU, M.C. verfasserin aut MARINE-FONT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 54(1989), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:54 year:1989 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 54 1989 6 0 |
| allfieldsSound |
10.1111/j.1365-2621.1989.tb05182.x doi (DE-627)NLEJ240451724 DE-627 ger DE-627 rakwb VECIANA-NOGUES, M.T. verfasserin aut Histamine and Tyramine in Preserved and Semi-preserved Fish Products Oxford, UK Blackwell Publishing Ltd 1989 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| VIDAL-CAROU, M.C. verfasserin aut MARINE-FONT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 54(1989), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:54 year:1989 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 54 1989 6 0 |
| source |
In Journal of food science 54(1989), 6, Seite 0 volume:54 year:1989 number:6 pages:0 |
| sourceStr |
In Journal of food science 54(1989), 6, Seite 0 volume:54 year:1989 number:6 pages:0 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| isfreeaccess_bool |
false |
| container_title |
Journal of food science |
| authorswithroles_txt_mv |
VECIANA-NOGUES, M.T. @@aut@@ VIDAL-CAROU, M.C. @@aut@@ MARINE-FONT, A. @@aut@@ |
| publishDateDaySort_date |
1989-01-01T00:00:00Z |
| hierarchy_top_id |
NLEJ243926316 |
| id |
NLEJ240451724 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240451724</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112156.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1989 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1989.tb05182.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240451724</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">VECIANA-NOGUES, M.T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Histamine and Tyramine in Preserved and Semi-preserved Fish Products</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1989</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">VIDAL-CAROU, M.C.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">MARINE-FONT, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">54(1989), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:54</subfield><subfield code="g">year:1989</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">54</subfield><subfield code="j">1989</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| series2 |
Blackwell Publishing Journal Backfiles 1879-2005 |
| author |
VECIANA-NOGUES, M.T. |
| spellingShingle |
VECIANA-NOGUES, M.T. Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| authorStr |
VECIANA-NOGUES, M.T. |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)NLEJ243926316 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
NL |
| publishPlace |
Oxford, UK |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
1750-3841 |
| topic_title |
Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| publisher |
Blackwell Publishing Ltd |
| publisherStr |
Blackwell Publishing Ltd |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| hierarchy_parent_title |
Journal of food science |
| hierarchy_parent_id |
NLEJ243926316 |
| hierarchy_top_title |
Journal of food science |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)NLEJ243926316 (DE-600)2006705-7 |
| title |
Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| ctrlnum |
(DE-627)NLEJ240451724 |
| title_full |
Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| author_sort |
VECIANA-NOGUES, M.T. |
| journal |
Journal of food science |
| journalStr |
Journal of food science |
| isOA_bool |
false |
| recordtype |
marc |
| publishDateSort |
1989 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
VECIANA-NOGUES, M.T. VIDAL-CAROU, M.C. MARINE-FONT, A. |
| container_volume |
54 |
| physical |
Online-Ressource |
| format_se |
Elektronische Aufsätze |
| author-letter |
VECIANA-NOGUES, M.T. |
| doi_str_mv |
10.1111/j.1365-2621.1989.tb05182.x |
| author2-role |
verfasserin |
| title_sort |
histamine and tyramine in preserved and semi-preserved fish products |
| title_auth |
Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| abstract |
Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. |
| abstractGer |
Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. |
| abstract_unstemmed |
Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage. |
| collection_details |
GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE |
| container_issue |
6 |
| title_short |
Histamine and Tyramine in Preserved and Semi-preserved Fish Products |
| url |
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x |
| remote_bool |
true |
| author2 |
VIDAL-CAROU, M.C. MARINE-FONT, A. |
| author2Str |
VIDAL-CAROU, M.C. MARINE-FONT, A. |
| ppnlink |
NLEJ243926316 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1111/j.1365-2621.1989.tb05182.x |
| up_date |
2024-07-06T10:02:46.493Z |
| _version_ |
1803823524342661120 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240451724</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112156.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1989 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1989.tb05182.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240451724</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">VECIANA-NOGUES, M.T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Histamine and Tyramine in Preserved and Semi-preserved Fish Products</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1989</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">VIDAL-CAROU, M.C.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">MARINE-FONT, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">54(1989), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:54</subfield><subfield code="g">year:1989</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1989.tb05182.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">54</subfield><subfield code="j">1989</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.401372 |