Food quality and safety are the primary focus of this research in food production. To this purpose, European legislation identifies particular markers that can be used to check healthiness of food for this purpose. Biogenic amines are a class of ubiquitous compounds that can be essential or harmful to human health. They're known as a quality index since they go through qualitative and quantitative changes during the spoiling, processing, and storage of food. The multiparametric sensor proved to be an accurate way for determining specific quality markers. As a result, the goal of this study was to see how a multiparametric liquid sensor could be used to assess the presence of BAs in fish, where Cadaverine, Histamine, and Tyramine have the most impact on the storage period, and in chocolate, where - β-Phenylethylamine (2.7–7.4 mg/Kg) and Tyramine (2.1–12.0 mg/Kg) were the most abundant amines.

Fast Determination of Biogenic Amines by the Application of Multiparametric Sensor for Food Quality / Vinci, Giuliana; Maddaloni, Lucia; Prencipe, Sabrina Antonia; Ruggeri, Marco. - (2021), pp. 123-130.

Fast Determination of Biogenic Amines by the Application of Multiparametric Sensor for Food Quality

giuliana vinci;lucia maddaloni;sabrina antonia prencipe;marco ruggeri
2021

Abstract

Food quality and safety are the primary focus of this research in food production. To this purpose, European legislation identifies particular markers that can be used to check healthiness of food for this purpose. Biogenic amines are a class of ubiquitous compounds that can be essential or harmful to human health. They're known as a quality index since they go through qualitative and quantitative changes during the spoiling, processing, and storage of food. The multiparametric sensor proved to be an accurate way for determining specific quality markers. As a result, the goal of this study was to see how a multiparametric liquid sensor could be used to assess the presence of BAs in fish, where Cadaverine, Histamine, and Tyramine have the most impact on the storage period, and in chocolate, where - β-Phenylethylamine (2.7–7.4 mg/Kg) and Tyramine (2.1–12.0 mg/Kg) were the most abundant amines.
978-93-91312-30-5
978-93-91312-29-9
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11573/1553612
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