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Occurrence of biogenic amines in Thai soy sauces and soy bean pastes and their health concern

Biogenic amines (BAS) in 90 samples with different brands and formula of Thai fermented soy sauces (SS) and soy bean pastes (SBP) were analyzed by using HPLC after pre-column derivatization with dansyl chloride. Our results show that all SS and SBP samples contained BAS ranging from 2.10 to 594.60 p...

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Bibliographic Details
Main Authors: Deetae, P., Jamnong, P., Assavanig, A., Lertsiri, S.
Format: Journal Contribution
Language:English
Published: 2019
Subjects:
Biogenic amines
Soy sauce
Soy beans
Fermented products
HPLC
Cadaverine
Tyramine
Histamine
Spermidine
Supermarkets
Wheat flour
Separation
Filtration
Microbial contamination
Contaminants
Enterococcus faecium
Raw materials
Amino acids
Condiments
Flavourings
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/15556
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