4. Uluslararası Beyaz Et Kongresi

fermented sausages. Meat Sci. 72(1): 62-68.
8. Dadáková, E., Pelikánová, T., Kalač, P. 2012. Contents of biologically active polyamines in
duck meat and giblets after slaughter and their changes during meat storage and cooking.
Food Res. Int. 48(1): 28-33.
9. Daher, N. S.,Simard, R. E. 1985. Putrefactive amine changes in relation to microbial counts
of ground beef during storage. J. Food Prot. 48: 54-58.
10. Demirci, M. 2003. Gıda Kimyası. Tekirdağ: Rebel Yayıncılık.
11. Düz M., Fidan A.F. 2016. Biyojen Amin ve Etkileri. Kocatepe Vet. J. 9(2): 114-121.
12. Erkan, N., Özden, Ö., Alakavuk, D. Ü., Yildirim, Ş. Y., İnuğur, M. 2006. Spoilage and shelf
life of sardines (Sardina pilchardus) packed in modified atmosphere. Eur. Food Res. Technol.
222: 667–673.
13. Gardinia, F., Martuscelli, M., Caruso, M. C., Galgano, F., Crudele, M. A., Favati, F., et al.
2001. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic
activity and biogenic amine production of Enterococcus faecalis. Int. J. Food Microbiol. 64:
105–117.
14. Glória, M.B.A., Watson, B.T., Simon-Sarkadi, L., Daeschel, M.A. 1998. A survey of biogenic
amines in Oregon Pinot noir and Cabernet Sauvignon wines. Am. J. Enol. Vitic. 49: 279-282.
15. Gürbüz, D. ve Değirmencioğlu, N. 2003. Gıdalarda biyojen aminoluşumu. Gıda 28(6): 565-
570.
16. Halász, A.,Baráth, Á., Simon-Sarkadi, L., Holzapfel, W. 1994. Biogenic amines and their
production by microorganisms in food. Trends Food Sci. Technol. 5(2): 42-49.
17. Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, M. T., Mariné-Font, A., Vidal-
Carou, M. C. 1997. Biogenic Amine and Polyamine Contents in Meat and Meat Products. J.
Agric. Food Chem. 45(6): 2098-2102.
18. Husak, R. L., Sebranek, J. G., Bregendahl, K. 2008. A Survey of Commercially Available
Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat
Yields, Meat Composition, and Relative Value. Poultry Sci. 87(11): 2367-2376.
19. Jastrzębska, A. 2012. A comparative study for determination of biogenic amines in meat
samples by capillary isotachophoresis with two electrolyte systems. Euro. Food Res. Technol.
235(3): 563-572.
20. Lázaro, C.A., Conte-Júnior, C.A., Canto, A.C., Monteiro, M.L.G., Costa- Lima, B., Gomes da
Cruz, A., Mársico, E.T., Franco, R.M. 2014. Biogenic amines As bacterial quality indicators
In different poultry Meat species, LWT - Food Sci. Technol. doi: 10.1016/ j.lwt.2014.09.025.
21. Leuschner, R.G.K., Heidel, M., Hammes, P. W. 1998. Histamine and tyramine degredation
by food fermenting microorganisms. Int. J. Food Microbiol. 39: 1-10.
22. Min, J. S., Lee, S. O., Jang, A., Lee, M., Kim, Y. 2004. Quantitative analysis of biogenic
amines in raw and processed foods of animal origin on Korean domestic market. Asian-Aust.
J. Anim. Sci.17: 1764-1768.
23. Nassar, A. M., Emam, W. H. 2002. Biogenic amines in chicken meat products in relation to
bacterial load, pH value and sodium chloride content. Nahrung-Food. 46(3): 197-199.
24. Nout, M.J.R. 1994. Fermented foods and food safety. Food Res. Int. 27(3): 291–298.
25. Özbay-Doğu S., Sarıçoban C. 2015. Balık ve balık ürünlerinde biyojen aminler ve önemi.
KSÜ Doğa Bil. Derg. 18(3): 19-28.
487