Bendrųjų lakiųjų azoto bazių ir trimetilamino koncentracijų tyrimai žuvyse

There are several reasons for determining amines in foods: 1) their potential toxicity, 2) the possibility of being used as food quality indicators. Biogenic amines of low concentrations are essential for multiple physiological functions, while higher intakes of the amines may cause health related p...

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Bibliographic Details
Main Authors: Baltušnikienė, A., Šalaševičienė, A., Garmienė, G.
Format: Article in Journal/Newspaper
Language:Lithuanian
English
Published: 2004
Subjects:
Fishes
Analysis
Fish products
Biogenic amines
Nitrogen
Methylamines
info:eu-repo/classification/udc/661
info:eu-repo/classification/udc/639.2
Norway
Iceland
Online Access:https://vb.ktu.edu/KTU:ELABAPDB6081857&prefLang=en_US
Description
Summary:There are several reasons for determining amines in foods: 1) their potential toxicity, 2) the possibility of being used as food quality indicators. Biogenic amines of low concentrations are essential for multiple physiological functions, while higher intakes of the amines may cause health related problems. The aim of this study was to introduce a quantitative determination of the total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) limiting values for certain categories of fish products. Fish samples from Iceland, Norway and Latvia were investigated for the total volatile basic nitrogen (TVB-N) and trimethylamine (TMA). The dependencies between the formation of amines and fish species as well as the temperature of storage were established. The levels of TVB-N and TMA determined in the study were lower than those permitted in Lithuania. Keywords: fish, biogenic amines, total volatile basic nitrogen, trimethylamine.

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