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This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the consequent effect was evaluated by the taste and aroma of anchovy fish sauce. Through reaction surface methodology, the optimal working paratmeters were determined to adsorbent composition of 2% activated carbon and 0.9% diatomite under temperature of 27 °C for 97 min. Upon optimized settings at industrial scale, there were effective reductions in tryptamine (by 100%), cadaverine (by 10%), histamine (by 61%), and tyramine (by 96%), while the changes in taste-related amino nitrogen, total nitrogen, free amino acids, and color were minimum. In addition, off-flavor-causing compounds, such as alcohols and acids, were removed by the developed method. From the obtained results, the activated carbon-based two-stage adsorption approach can provide the framework for control of BAs contents in fish-based sauces or stocks at commercial and industrial scales. [Display omitted] • Activated carbon removes biogenic amines, including histamine, from fish sauce. • The physico-chemical properties of activated carbon minimize off-flavors. • Two-stage adsorption can efficiently remove biogenic amines at industrial-scale. [ABSTRACT FROM AUTHOR]

Food safety issues have received much attention. Biogenic amines are considered important markers of food spoilage. Accurate detection of biogenic amines is important for food quality monitoring. Herein, we developed two coumarin-difluoroboron β-diketonate hybrid probes, 1 and 2, for detection of amines. Both probes possess large conjugated structures and donor-acceptor-donor configuration, exhibiting solvatochromic effects due to intramolecular charge transfer mechanism. Upon reaction with amines, the boron atom in difluoroboron unit can interact with lone pair electrons of nitrogen atom, thus resulting in significant changes in absorption and fluorescence properties. These probes were successfully utilized to image amine in live cells and liver tissues. Moreover, by photographing probe-loaded food extract supernatant, we establish the relationship between color parameters and food storage time, which can easily indicate food spoilage process. This work and its findings hold promise for providing potential strategies for real-time and convenient detection of food freshness. [Display omitted] • Probes 1 and 2 based on coumarin and difluoroboron β-diketonate are designed. • These probes can respond to amines with high selectivity and sensitivity. • These probes can successfully image the amine in live cells and liver tissues. • These probes were applied for monitoring of food spoilage in real samples. [ABSTRACT FROM AUTHOR]

[Display omitted] • A rapid UPLC-MS/MS method was optimized to detect 14 biogenic amines (BAs). • Daverine, histamine, tyramine, and putrescine were the dominant BAs in hairtail. • Vibrio could be the main BA-producing bacterium in deep-fried hairtail. • Deep-frying of hairtail was more recommended to inhibit BAs accumulation. Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC–MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3–120.0 % and relative standard deviations of 2.5–10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5–99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail. [ABSTRACT FROM AUTHOR]

• Large amounts of biogenic amines are produced during fermentation. • Treatment with activated carbon removes biogenic amines from the fish sauce. • Activated carbon can preserve the original taste and color of the fish sauce. This study aimed to efficiently reduce a large number of biogenic amines in salt-fermented fish sauce while minimizing sensory reduction using various activated carbons. Aromatic amines, such as tryptamine and phenethylamine, were reduced by 86.1–100 % after treating with activated carbon. Histamine with a heterocyclic structure decreased by 13–42 %. No significant effects were observed on the levels of aliphatic amines, putrescine, cadaverine, spermine, and spermidine. The major taste component, amino acid nitrogen, was reduced to within 3 %, and brown color removal was reduced depending on the type of activated carbon used. Acid-modified AC-A and AC-B had rough surfaces, high total acidity, low point of zero charge (pHpzc), and rich surface functional groups. Owing to its smooth surface, low total acidity, high pHpzc, and few surface functional groups, AC-C exhibited a higher histamine elimination and less color reduction despite its lower surface area compared to other activated carbons. [ABSTRACT FROM AUTHOR]

Histamine promotes hemin to insert in G-quadruplex sequence for generating more DNAzymes and enhances the peroxidase-mimicking activity, which facilitate to establish a facile smartphone-assisted colorimetric biosensor for ultrasensitive detection of histamine in meats. [Display omitted] • DNAzyme was firstly employed to establish a biosensor for histamine detection. • Histamine enhancement on peroxidase-mimicking activity has been revealed. • Smartphone-assisted biosensor enables the result to be recognized by naked eye. • The colorimetric biosensor is rapid, ultrasensitive and highly selective. Herein, a colorimetric biosensor for histamine detection in meat is first established based on the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the generation of G-quadruplex sequences, and make them more easily bond with hemin to produce many DNAzyme molecules. In addition, histamine increases the affinity of DNAzyme to the substrate 3,3′,5,5′-tetramethylbenzidine (TMB). Therefore, the obtained DNAzyme can catalyze H 2 O 2 and dissolved oxygen to produce many reactive oxygen species (ROS), which cause the TMB molecule to lose two electrons and generate yellow products, exhibiting a clear absorption peak at 450 nm. The colorimetric biosensor has excellent sensitivity, and the detection limit is as low as 38 μg·L−1 for histamine. Moreover, the biosensor has high selectivity and anti-interference ability, and exhibits a good recovery rate in actual meats. The above results show that the strategy has potential for application in the detection of trace histamine in meats. [ABSTRACT FROM AUTHOR]

The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives. [ABSTRACT FROM AUTHOR]

The tyramine/glucose Maillard reaction was proposed as an emerging tool for tyramine reduction in a model system and two commercial soy sauce samples. The model system was composed of tyramine and glucose in buffer solutions with or without NaCl. The results showed that tyramine was reduced in the model system, and the reduction rate was affected by temperature, heating time, initial pH value, NaCl concentration, initial glucose concentration and initial tyramine concentration. Changes in fluorescence intensity and ultraviolet–visible (UV–vis) absorption spectra showed three stages of the Maillard reaction between tyramine and glucose. Cytotoxicity assay demonstrated that tyramine/glucose Maillard reaction products (MRPs) were significantly less toxic than that of tyramine ( p < 0.05). Moreover, tyramine concentration in soy sauce samples was significantly reduced when heated with the addition of glucose ( p < 0.05). Experimental results showed that the tyramine/glucose Maillard reaction is a promising method for tyramine reduction in foods. [ABSTRACT FROM AUTHOR]

Development of chemiluminescence one-shot biosensors for determination of biogenic amines is described and compared with high-performance liquid chromatography (HPLC) method coupled with pre-column derivatisation. The biosensors are based on enzymatic oxidation to 4-aminobutyraldehyde with putrescine oxidase or diamine oxidase as catalysts. The lowest measured concentration for the biosensor with putrescine oxidase was 1 mg/L. The detection limit, calculated as 3σ value, was 0.8 mg/L. The biosensor with diamine oxidase had the lowest measured concentration of 1 mg/L of putrescine. Detection limit, calculated as 3σ value, was 1.3 mg/L. Biosensors were tested on five different meat samples, and the results were compared with HPLC coupled with pre-column derivatization. Results showed that new biosensors could be used in determination of putrescine concentration in meat samples but improvements, such as sample pretreatment before determination or design of interference free biosensor, are required. [ABSTRACT FROM AUTHOR]

A rapid and sensitive UHPLC-MS/MS method followed by modified QuEChERS was developed for the simultaneous determination of seven biogenic amines in soy sauce. Samples were firstly diluted by water and pH values of which were adjusted using ammonia water. Modified QuEChERS method was adopted for the purification and 1, 7-heptyldiamine was used as the internal standard. Analysis of seven biogenic amines was within 4 min. Under the optimized conditions, linear relations were favorable over the selected concentration ranges of 3.0–600 μg/L with correlation coefficients greater than 0.999. The average accuracy was between 84% and 115%. Intra- and inter- assay precisions for six replicates ranged from 2.2% to 8.8% or below 12%, respectively. The method limits of detection and the method limits of quantitation were 4–8 μg/kg and 15–30 μg/kg, respectively. The method was successfully applied to determine the concentrations of seven biogenic amines in soy sauces. [ABSTRACT FROM AUTHOR]

• Tradtional fermented foods confront risk of excessive biogenic amines. • Excessive BAs, especially tyramine and histamine, might lead to serious human harm. • Amino acid decarboxylase-producing microorganisms are key factor to produce BAs. • Convenient, rapid, accurate, environment-friendly BAs detection methods are emerging. • Physical and biological integration method is a promising method to control BAs. Biogenic amines (BAs) are a class of low molecular weight basic nitrogen-containing compounds with physiological activities, which are mainly generated by decarboxylation of amino acid decarboxylase. A small amount of BAs can be degraded by amine oxidase in human, but excessive BAs can cause human discomfort, poisoning and even death. Traditional fermented foods are rich in biogenic amine precursors (amino acids) and amino acid decarboxylase-producing microorganisms, confronting the risk of excessive BAs content. Thus, the problem of BAs in traditional fermented foods has attracted special attention from related researchers, consumers and producers. This review aims to provide a comprehensive understanding of the formation mechanisms, the latest detection and control methods of BAs in traditional fermented foods, which might shed a new light on controlling and solving the problem of BAs in traditional fermented foods. [ABSTRACT FROM AUTHOR]

• Polydiacetylene hydrogel beads developed for colorimetric biogenic amine detection. • The probe changes color from blue to red upon exposure to biogenic amines. • Biogenic amines can be detected in both solution and vapor phases. • PDA-based hydrogel beads detected biogenic amines released from pork meat samples. Ingesting large quantities of biogenic amines (BAs), which are released from spoiled foods, can have adverse side effects on the human body. Herein, we developed a colorimetric sensor using polydiacetylene (PDA)-based hydrogel beads that change color upon binding with BAs, thereby conveniently checking whether food is spoiled due to improper storage and distribution. The colorimetric sensor is fabricated by mixing PDA liposomes with an alginate solution. PDA undergoes a color change from blue to red when exposed to various external stimuli. In addition, alginate bestows the hydrogel with a three-dimensional porous structure, affording a large surface area. The PDA-based hydrogel beads can visually confirm the presence of BAs in solution or vapor form. Cadaverine and propylamine were rapidly detected with distinct color changes in the solution and vapor phases, respectively. The spoilage of pork meat at room temperature could be detected after two days as a 40.84% red chromatic shift. [ABSTRACT FROM AUTHOR]

• Amino acid decarboxylase (ADD) sequences vary lesser among bacterial species than between bacteria and fungi. • ADD sequences in Lactobacillus are not always of high similarity with those in other bacteria. • Most ADDs are predicted as stable cytosolic endoenzymes. • Molecular docking results suggest that the components of pepper, chili, and ginger may inhibit AADs by binding with their active sites. Microbial amino acid decarboxylases (AADs) produce biogenic amines (BAs) in fermented food. However, a systematic comparison of the AADs' properties from different microorganisms in pickle fermentation remains unexplored. Here, we bioinformatically analyzed the amino acid sequences of AADs corresponding to four major BAs for common microorganisms in pickle fermentation. We showed that their sequences, besides tyrosine decarboxylase, differed among microorganisms. Overall, the AAD sequences varied lesser among bacterial species than between bacteria and fungi, with those in Lactobacillus sharing occasionally high similarity with other bacteria. Most AADs were predicted as stable cytosolic endoenzymes. Molecular docking showed that most commonly used spice components in pickle production, especially pepper, chili, and ginger, strongly bind to the AAD active sites, thus may inhibit the enzymes and reduce the BA accumulation. This study provides insights for deeply understanding the different microbial AAD properties in pickle fermentation and reducing BAs by appropriately using spices. [ABSTRACT FROM AUTHOR]

[Display omitted] • UCNPs-azo reagents nanosystem was constructed based on the inner filter effect. • SAX SPE made the pre-treatment convenient, rapid, and environment-friendly. • Histamine in fish, shrimp, and shellfish was rapidly detected by this sensor. • The sensor showed specificity, accuracy, and simplicity for determining histamine. Histamine is the prime culprit of toxicity resulting from seafood consumption, whereas conventional detection methods are not convenient to meet the needs of rapid histamine analysis nowadays. Based on upconversion nanoparticles (UCNPs) and inner filter effects (IFE), a novel ratiometric fluorescence nanosystem was developed for the efficient detection of histamine. Through pre-treatment with solid-phase extraction (SPE) and colorific azo coupling reaction of histamine, the fluorescence of UCNPs at 548 nm was quenched, while fluorescence at 664 nm was unchanged. Thus, ratiometric fluorescence I 548 /I 664 was inversely proportional to histamine concentration at a wide range of 10–200 mg/L. The detection limit was 7.34 mg/L, one order of magnitude lower than that of the traditional colorimetric method (25 mg/L). In addition, such a convenient and environment-friendly detection system was further employed to quantify the histamine in fish, shrimp, and shellfish samples, showing excellent application potential in seafood safety. [ABSTRACT FROM AUTHOR]

The function of cell-free solutions (CFSs) of lactic acid bacteria (LAB) on tyramine and other biogenic amine production by different food borne-pathogens (FBPs) was investigated in tyrosine decarboxylase broth (TDB) using HPLC. Cell free solutions were prepared from four LAB strains. Two different concentrations which were 50% (5 ml CFS + 5 ml medium/1:1) and 25% (2.5 ml CFS + 7.5 ml medium/1:3) CFS and the control without CFS were prepared. Both concentration of CFS of Streptococcus thermophilus and 50% CFS of Pediococcus acidophilus inhibited tyramine production up to 98% by Salmonella paratyphi A. Tyramine production by Escherichia coli was also inhibited by 50% CFS of Lactococcus lactis subsp . lactis and 25% CFS of Leuconostoc lactis . subsp . cremoris . The inhibitor effect of 50% CFS of P. acidophilus was the highest on tyramine production (55%) by Listeria monocytogenes , following Lc. lactis subsp. lactis and Leuconostoc mesenteroides subsp. cremoris (20%) whilst 25% CFS of Leu. mes. subsp. cremoris and Lc. lactis subsp. lactis showed stimulator effects (160%). The stimulation effects of 50% CFS of S. thermophilus and Lc. lactis subsp. lactis were more than 70% by Staphylococcus aureus comparing to the control. CFS of LAB strains showed statistically inhibitor effect since lactic acid inhibited microbial growth, decreased pH quickly and reduced the formation of AMN and BAs. Consequently, in order to avoid the formation of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS for food and food products. [ABSTRACT FROM AUTHOR]

• Fluorescein acted as a response signal and rhodamine B acted as a reference signal. • Zein/RhB-Flu label displayed a sensitive fluorescent color change for biogenic amine. • Zein/RhB-Flu label showed excellent reusability and stability. • Fluorescent label realized accurate, visual, in situ detection of shrimp freshness. A zein-based film functionalized with fluorescent dyes was constructed for visual, real-time monitoring of seafood freshness. The addition of fluorescent dyes had no significant effect on the mechanical property or water sensitivity of the zein-based film, and the fluorescent film exhibited dual emission response. When exposed to ammonia, fluorescein fluorescence increased whilst the fluorescence of rhodamine B was undisturbed. The fluorescent film presented a clearly distinguishable color transition from pink to green. Sample detection tests showed the fluorescent film served successfully as a response label for on-site visual detection of seafood freshness. Development of this intelligent fluorescent film provides a new platform for food safety and quality monitoring, benefiting economic value and public health. [ABSTRACT FROM AUTHOR]

[Display omitted] • A ratiometric fluorescence nanoprobe was developed by using yellow emissive CdTe QDs and blue emissive carbon dots. • A red-shift occurred in fluorescence spectra of CdTe QDs in the presence of spermine (SP) and spermidine (SD) due to the aggregation of QDs. • Wide emission color changes were observed in the presence of different concentration of SP and SD. • A molecular logic gate based on "OR" and "NOT" logic operation has been proposed for the detection of SP and SD. • Real-time monitoring of meat spoilage was performed by incorporation of nanoprobe into agarose hydrogel. A ratiometric fluorescent nanoprobe is developed with a wide color variation for visual determination of spermine (SP) and spermidine (SD) in meat samples. The green emission provided from the combination of yellow emissive quantum dots and blue emissive carbon dots turns into pink when SP or SD are present. The results show that the developed sensor has good linearity in the range of 0.5–10 and 0.5–80 µM for SP and SD and suitable detection limits were achieved including 0.2 and 2.1 µM for SP and SD. The probe was highly selective in the presence of amino acids and other biogenic amines. RGB indices were extracted to build a combinational logic gate for visual and simultaneous detection of SP and SD. The dual functional logic gate was easy to design and convenient to operate. Finally, a portable sensor was fabricated for visual, rapid and on-site assessment of meat freshness. [ABSTRACT FROM AUTHOR]

Highlights: [•] Postmortem quality changes of black carp muscle were evaluated. [•] Low salt and sugar dry-curing can keep a good quality of black carp fillet. [•] Low salt and sugar dry-curing reduced biogenic amine production of black carp fillet. [•] Sugar treatment reduced pH value and decreased TVB-N production of black carp fillet. [•] Low salt and sugar dry-curing is a safe and healthy preservation for freshwater fish. [Copyright &y& Elsevier]

Highlights: [•] Silver carp sausage was inoculated with L. plantarum plus S. cerevisiae. [•] The growth of undesirable bacteria was obviously inhibited. [•] The accumulation of putrescine and cadaverine were greatly reduced. [•] However, tyramine accumulation was enhanced due to the slow pH decline. [•] There was no correlation between amino acid and biogenic amine accumulation. [ABSTRACT FROM AUTHOR]

Abstract: Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3±1, 10±1 for up to 15days and 23±2°C for up to 2days were monitored. Fresh muscles contained 14.83mg/kg trans-UCA, 2.23mg/kg cis-UCA and 1.86mg/kg cadaverine. Histamine and putrescine were not detected. After 15days at 0 and 3°C, trans-UCA content increased to 52.83 and 189.51mg/kg, respectively, and decreased to <2mg/kg at the other two temperatures. Storage at 10°C also resulted in an increase in trans-UCA after 3days, only to decrease after 6days. The concentration of cis-UCA increased nearly 13-fold after 15days at 0 and 3°C, decreased at 10°C and remained unchanged at 23°C. Histamine, putrescine and cadaverine levels increased significantly (P value<0.05) at all temperatures especially at 23°C. [Copyright &y& Elsevier]

Abstract: A rapid and novel ultra-performance liquid chromatography/quadrupole-time of flight mass spectrometry (UPLC/Q-TOFMS) method was developed for the detection of seven biogenic amines in Korean Bokbunja wines. The biogenic amines were pre-column derivatised with dansyl chloride and subsequently extracted by a solid phase extraction cartridge. For the analysis, the dansylated amines were separated on an Acquity™ UPLC column and detected with a micrOTOF-Q II mass spectrometer. The method was validated in terms of linearity, sensitivity, precision and recovery. The coefficient of determination (R 2) was higher than 0.994 for all calibration curves. The limit of detection was between 3 and 15ng/mL. The intra- and inter-day precisions were below 5.0% and 10.7%, respectively. The proposed method was successfully applied for the biogenic amine analysis of 18 commercially available Bokbunja wines. None of the biogenic amine levels found in Bokbunja wines surpassed the toxic levels reported in the literature. [Copyright &y& Elsevier]

Abstract: The influences of lactic acid bacteria and brine solutions on the biogenic amine formation by Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterococus faecalis, Pseudomonas aeruginosa, Listeria monocytogenes, Aeromonas hydrophila and Salmonella paratyphi A in fermented trout fillets were investigated. Fish fillets were divided into four groups, group 1 without any lactic acid bacteria inoculation, group 2 and group 3 with different salt concentration inoculated with lactic acid bacteria and food-borne pathogens, and group 4 inoculated with lactic acid bacteria and food-borne pathogens without a salt solution. The histamine content in trout fillets in group 4 was found to be more than 10mg/100g, while the other groups contained less than 7.5mg/100g. The highest tyramine production was found for group 1 and group 3, ranging from 3 to 18mg/100g. Lactic acid bacteria did not seem to play an important role on biogenic amine production by food borne pathogens, while adding brine solution on fillets has inhibitory effects on some of the biogenic amines. [Copyright &y& Elsevier]

Abstract: We examined biogenic amine (BA) content and the diversity of lactic acid bacteria (LAB) population in Korean rice wine, Makgeolli, stored at 4 and 20°C. Among 8 BAs examined by HPLC, only putrescine was detected in low levels during 30days of storage at 4°C. However, at 20°C, several BAs were detected and total BA concentration increased during storage. The numbers of LAB in 4°C Makgeolli remained constant while those in 20°C Makgeolli were markedly changed. Denaturing gradient gel electrophoresis (DGGE) analysis shows the major LAB population in 4°C Makgeolli to be Pediococcus acidilactici while that in 20°C Makgeolli to be Lactobacillus plantarum, which has been known to produce BAs. The present study suggests that if Makgeolli is stored at an improper temperature, the diversity of LAB populations and BA formation can be markedly increased. Thus, low temperature storage and transport of the products are required to maintain a BA-free state. [Copyright &y& Elsevier]

Abstract: The effect of lactic acid bacteria (LAB) strains on tyramine (TYR) and also other biogenic amines (BA) production by eight common food-borne pathogen (FBP) in tyrosine decarboxylase broth (TDB) was investigated by using a rapid HPLC method. Significant differences were observed among the FBP strains in ammonia (AMN) and BA production apart from tryptamine, histamine (HIS) and spermine formation (p <0.05). Salmonella paratyphi A was characterised as the main amine producer. LAB had an important synergetic role in some BA production by food-borne pathogenic bacteria, although the effect of some LAB strains on BA production was strain-dependent. Lactococcus spp. and Streptococcus spp. resulted in significantly higher TYR accumulation by Aeromonas hydrophila and Enterococcus faecalis in TDB. The presence of Lactococcus and/or Lactobacillus in TDB significantly increased HIS production by A. hydrophila, Escherichia coli, Ent. faecalis, Klebsiella pneumoniae and Pseudomonas aeruginosa, whereas HIS accumulation was significantly reduced by Staphylococcus aureus, S. paratyphi A and Listeria monocytogenes. [Copyright &y& Elsevier]

Abstract: This study compared and validated two methods of high-performance liquid chromatography: fluorescence detection (HPLC-FLD) and UV–Vis detection. Recoveries greater than 55% at all spiking levels using UV–Vis detection could not be obtained. However, derivatization with pre-column o-phthalaldehyde (OPA) was found to efficiently enhance the method sensitivity. The analytical method was validated based on the following criteria: linearity, sensitivity, accuracy, precision, repeatability, and recovery. For fluorescence detection, excellent linear correlation with R 2 =0.9977 was observed over the range of 5.0 to 100.0mg/L. The minimum detection limit was calculated to be 1.5mg/kg, while the limit of quantification (LOQ) value of the validated method was determined to be 4.5mg/kg. Good recoveries (RSD%=1.35) were obtained at all spiking levels ranging between 0 and 200mg/kg. The proposed method was found to be suitable, selective, and rapid for the determination of histamine. [Copyright &y& Elsevier]

Abstract: This is the first report comparing the free polyamine content of ‘Pinot noir’ grapes from vines infected with Grapevine leafroll associated viruses (GLRaV)-2 or -3, with samples taken from healthy vines. Berries were collected from three different rootstock/scion combinations, and all samples were from commercial vineyards in Oregon. Three free polyamines (putrescine, cadaverine, and spermidine) were found in all ‘Pinot noir’ grapes analysed in this study. Berries from healthy Vitis riparia rootstock/‘Pinot noir’ clone 114 were significantly higher in putrescine (28.6μmol/l) and total polyamines (41.9μmol/l), compared to their GLRaV-3 infected samples (20.7 and 33.0μmol/l, respectively). Vine virus status did not alter total or individual polyamines in berries from the other two rootstock/scion combinations (unknown rootstock/‘Chardonnay’ interstock/‘Pinot noir’ scion [clone unknown] and self-rooted/‘Pinot noir’ clone Pommard). Levels of putrescine, spermidine, and total polyamines varied between berries taken from the healthy vines of the three different rootstock/scion combinations. [Copyright &y& Elsevier]

Abstract: The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8days for goldband goatfish (Upeneus moluccensis) and 11days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7logcfug−1 after 8days for goldband goatfish, and 11days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for red mullet were 7.84, 47.19mg/100g, 0.69mgMAkg−1, 1.17% oleic acid and 1.58meqO2/kg and for goldband goatfish they were 7.53, 43.97mg/100g, 0.74mgMAkg−1, 1.62% oleic acid and 1.68meqO2/kg, respectively. In red mullet, agmatine, serotonin, histamine and dopamine became the dominant amines, reaching 7.30, 5.97, 2.52 and 2.31mg/100g, respectively. Also the dominant amines for goldband goatfish were 4.37, 3.88, 3.38 and 2.00mg/100g for histamine, agmatine, dopamine and putrescine, respectively. [Copyright &y& Elsevier]

Abstract: Cheeses are among those high-protein-containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines from amino acids decarboxylation. Most of the methods for amine determination in this products involve acid extraction followed by a liquid–liquid purification step to selectively separate amines and amino acids. In this work a simple direct derivatization of the acidic extract with dansyl chloride (DCl) was applied. After an extraction step with diethyl ether, the amines were separated on a Kromasil C18 column using a water–acetonitrile elution gradient. Taking into consideration the recovery and repeatability data we can conclude that, when free amino acid determination is not of concern, the direct DCl derivatization procedure can be applied also for cheese samples with high free amino acid contents. [Copyright &y& Elsevier]

• Spice reduced the accumulation of biogenic amines in dry fermented mutton sausage. • The inhibitory effects of seven spice extracts on biogenic amines were assessed. • Cassia and fennel extracts had the strongest inhibitory effect on biogenic amines. • These results improved the quality and increased the safety of sausage products. A precise and unambiguous quantitative strategy for six biogenic amines in dry fermented mutton sausage with liquid chromatography tandem quadrupole Orbitrap mass spectrometry was developed to investigate the inhibitory effects of star anise, amomum tsao-ko, clove, cassia, fennel, bay leaf, and nutmeg on the accumulation of biogenic amines. Compared the data-dependent MS2 fragmentation (dd-MS2), variable data-independent acquisition (vDIA), and multiplex data-independent acquisition (mDIA), and the mDIA acquisition mode was selected for further analysis. The LODs and LOQs were 0.9–1.5 μg kg−1 and 2.9–5.0 μg kg−1. The maximum inhibition of spice on tryptamine, putrescine, spermidine, 2-phenylethylamine, tyrosamine, and histamine were 21.8%, 19.3%, 27.5%, 24.6%, 18.7% and 24.4%, which revealed that the accumulation of BAs was significantly inhibited by spice extracts, while cassia and fennel extracts showed the best effect. Thus, the established method can provide a better reference for dry fermented mutton sausage quality, safety and trade analysis. [ABSTRACT FROM AUTHOR]