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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27153

Title: Biogenic amines, histamine and label of dressed fried fish meat products in Taiwan
Authors: Chuan-Yi Yeh;Shin-Jung Lin;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
Keywords: Dressed fried fish meat;Biogenic amines;Histamine
Date: 2006-06
Issue Date: 2011-10-21T02:23:45Z
Publisher: Food Control
Abstract: Abstract:One hundred and four dressedfriedfishmeatproducts, including 44 packaged and 60 unpackaged, were purchased from supermarkets and retail outlets, respectively inTaiwan between September 2002 and March 2003. The levels ofhistamineandbiogenicaminesand labeling condition were determined. It was found that 9%, 11%, 2%, and 18% of the packaged products did not meet the labeling requirement of ingredient, expiry date, address and telephone information, and nutrition information, respectively. Although no sample exceeded histamine level of 500 ppm, all packaged productsand 24 out of 60 unpackaged ones showed detectable amounts ofhistamine. Fourteen samples of packaged productsand two samples of unpackaged ones had histamine above 50 ppm, with level ranged from 53 to 87 ppm and from 75 to 108 ppm, respectively. The biogenicamines content of packaged product was higher than unpackaged one with average level of 725 ± 252 ppm and 595 ± 181 ppm, respectively. The dressed fried fish meat products with histamine level above 50 ppm sold inTaiwan should be considered.
Relation: 17(6), pp.423-428
URI: http://ntour.ntou.edu.tw/handle/987654321/27153
Appears in Collections:[食品科學系] 期刊論文

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