Biogenic amines content in the fermented asian food in the Czech Republic

Pleva, Pavel; Cabáková, Veronika; Butor, Irena; Pachlová, Vendula; Buňková, Leona

doi:10.5219/896

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…2073/2005, the maximum histamine content in fish and fishery products is set at less than 100 mg.kg -1 . A number of biogenic amines in foods of plant origin have been described by some authors (Halász et al, 1994;Nishibori, Fujihara and Akatuki, 2007;Pleva et al, 2018). However, according to available literature, the determination of these substances in raw food has not been carried out yet.…”

Section: Introductionmentioning

confidence: 99%

The monitoring of biogenic amines in the raw food

Pleva

Berčíková

Čechová

et al. 2019

Potr. S. J. F. Sci.

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The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer.

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Section: Introductionmentioning

confidence: 99%

The monitoring of biogenic amines in the raw food

Pleva

Berčíková

Čechová

et al. 2019

Potr. S. J. F. Sci.

Self Cite

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Shelf life of tempeh processed with sub-supercritical carbon dioxides

Kustyawati

Pratama

Saputra

et al. 2020

Potr. S. J. F. Sci.

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Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.

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Biogenic amines content in the fermented asian food in the Czech Republic

Cited by 2 publications

References 29 publications

The monitoring of biogenic amines in the raw food

The monitoring of biogenic amines in the raw food

Shelf life of tempeh processed with sub-supercritical carbon dioxides

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