- Abstract
- Ⅰ. 서론
- Ⅱ. 재료 및 방법
- Ⅲ. 결과 및 고찰
- 참고 문헌

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https://www.riss.kr/link?id=A76509810
2008
Korean
histamine ; biogenic amine ; cadaverine ; putrescine ; HPLC
454
KCI등재
학술저널
135-145(11쪽)
2
0
상세조회0
다운로드목차 (Table of Contents)
참고문헌 (Reference)
1 김재현, 변명우, 한상배, 안현주, 홍진환, "시판 맥주 중의 Biogenic amines 함량 조사" 한국식품과학회 34 (34): 1127-1129, 2002
2 김재현, 변명우, 안현주, 박현진, 김미정, "시판 간장 중의 biogenic amine의 함량 조사" 한국식품과학회 35 (35): 325-328, 2003
3 김재현, 변명우, 조철훈, 차보숙, 안현주, 김동호, "감마선 조사가 된장 숙성중의 Biogenic Amine 함량에 미치는 영향" 한국식품영양과학회 31 (31): 713-716, 2002
4 日本厚生省編, "食品衛生檢査指針 -Ⅰ, 揮發性鹽基窒素" 30-32, 1960
5 河端俊治, "ヒスタミンの イオン交換クロ マトグラフィィー. 水産生物化學, 食品學 實驗書(齊藤恒行․內山均․梅本 滋․河端俊治 編)" 厚生閣 300-305, 1974
6 Hardy,R, "The storage of mackerel (Scomber scombrus). Development of histamine and rancidity" 27 : 595-599, 1976
7 Bardocz,S, "The role of dietary polyamines" 47 : 683-690, 1993
8 Igarashi,H, "The pungent principles of fishes produced by decrease in freshness, Part-1" 59 : 1258-1259, 1938
9 Centers for disease control and prevention [CDC], "Surveillance for foodborne disease outbreaks-united states, 1993~1997" 49 : 1-72, 2000
10 Kimata,M, "Studies on the histamine formation of Proteus morganii. Mem. College Agr" Kyoto Univ. Fish 92-99, 1958
1 김재현, 변명우, 한상배, 안현주, 홍진환, "시판 맥주 중의 Biogenic amines 함량 조사" 한국식품과학회 34 (34): 1127-1129, 2002
2 김재현, 변명우, 안현주, 박현진, 김미정, "시판 간장 중의 biogenic amine의 함량 조사" 한국식품과학회 35 (35): 325-328, 2003
3 김재현, 변명우, 조철훈, 차보숙, 안현주, 김동호, "감마선 조사가 된장 숙성중의 Biogenic Amine 함량에 미치는 영향" 한국식품영양과학회 31 (31): 713-716, 2002
4 日本厚生省編, "食品衛生檢査指針 -Ⅰ, 揮發性鹽基窒素" 30-32, 1960
5 河端俊治, "ヒスタミンの イオン交換クロ マトグラフィィー. 水産生物化學, 食品學 實驗書(齊藤恒行․內山均․梅本 滋․河端俊治 編)" 厚生閣 300-305, 1974
6 Hardy,R, "The storage of mackerel (Scomber scombrus). Development of histamine and rancidity" 27 : 595-599, 1976
7 Bardocz,S, "The role of dietary polyamines" 47 : 683-690, 1993
8 Igarashi,H, "The pungent principles of fishes produced by decrease in freshness, Part-1" 59 : 1258-1259, 1938
9 Centers for disease control and prevention [CDC], "Surveillance for foodborne disease outbreaks-united states, 1993~1997" 49 : 1-72, 2000
10 Kimata,M, "Studies on the histamine formation of Proteus morganii. Mem. College Agr" Kyoto Univ. Fish 92-99, 1958
11 Kimata,M, "Studies on the histamine formation of Proteus morganii(cont.). Mem" 18 : 1-7, 1959
12 Koh,K.B., "Studies on the histamine contents in the canned dark-fleshed fishes" 15 : 191-198, 1982
13 Kawabata,T, "Studies on the food poisoning associated with putrefaction of marine products-8. Distribution of 1-(-)-histidine decarboxylase among proteus organisms and the specipicity of decarboxylating activity with washed cell suspension" 25 : 473-480, 1959
14 Hibiki,S, "Studies on putrefaction of aquatic products-27. Inhibition of histamine formation in spoiling of cooked fish and histidine content in various fishes" 24 : 916-919, 1959
15 Simidu.W, "Studies on putrefaction of aquatic products-12. On putrefaction of bloody muscle" 20 : 206-208, 1954
16 Ali R. Shalaby, "Significance of biogenic amines to food safety and human health" 29 : 675-690, 1996
17 Shalaby,A.R., "Significance of biogenic amine to food safety and human health" 29 : 675-690, 1996
18 Mietz J.L., "Polyamine and histidine content of rockfish, salmon, lobster and shrimp as an indicator of decomposition" 61 : 139-, 1978
19 AOAC, "Official Methods of Analysis, 15th ed. Association of official analytical chemists" Arlington 876-877, 1990
20 Ten Brink, B, "Occurrence and formation of biologically active amines in foods" Int. J. Food Microbiol 73-84,
21 Park,I.S., "Measurement of biogenic amines with a chitopearl enzyme reactor" 31 : 593-599, 1999
22 Veciana-Nogues M.T., "Liquid chromatographic method for determination of biogenic amines in fish and fish products" 78 : 1045-1050, 1995
23 Mah,J.H., "Improvement of decarboxy- lating agar medium for screening biogenic amine producing bacteria in kimchi" 11 : 491-496, 2001
24 Kang,J.H., "Effect of food additives on the histamine formation during processing and storage of mackerel: (1) Effect of salt, acidulants and sweetenings" 15 : 383-390, 1984
25 Taylor,S.L., "Determination of histamine, cadaverine and putrescine. In D. E. Kramer, & J. Liston (Eds.), Seafood quality determination" 245-253, 1986
26 Ryu,H.C., "Determination of histamin by reverse-phase high performance liquid chromatography with fluorescence detection" 9 : 198-202, 1996
27 Kim,D.K., "Determination of chemical freshness indices for chilled and frozen fish" 30 : 996-999, 1998
28 Suzuki,U, "Composition of "bonito"salt past" 5 : 33-41, 1912
29 Yamanaka,H, "Changes in nonvolatile amine contents of the meats of sardine and saury pike during storage" 50 : 695-, 1986
30 Park,Y.H., "Changes in histamine content in the muscle of dark-fishes during storage and processing. 1. Changes in histamine contents in the muscle of common mackerel, gizzard-shad and small sardine" 13 : 15-22, 1980
31 Park,Y.H., "Changes in histamine content in the muscle of dark-fishes during storage and processing, -Change of histamine contents in the muscle of mackerel like" 14 : 122-129, 1981
32 U.S.Food and Drug Administration[USFDA], "Ch.7 Scombrotoxin (histamine) formation, In.:Fish and fishery products hazards and controls guide. 3rd ed. Washington, D.C.: Dept. of Health and Human Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition" Office of Seafood 73-90, 2001
33 Luten,J.B., "Biogenic amines in fishery products: Stamdardization methods within EC" In quality assurance in the fish industry 427-439, 1992
34 Rossi S, "Biogenic amines formation in bigeye tuna steaks and whole skipjack tuna" 67 : 2056-2060, 2002
35 Rhee,J.S., "A study on the analysis of histamine by spectrofluorimetry" 10 : 43-52, 1997
학술지 이력
| 연월일 | 이력구분 | 이력상세 | 등재구분 |
|---|---|---|---|
| 2027 | 평가 | 재인증평가 신청대상 (재인증) | |
| 2021-01-01 | 등재 | 등재학술지 유지 (재인증) | ![]() |
| 2018-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2015-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2011-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2009-08-26 | 학술지명변경 | 외국어명 : 미등록 -> JOUNAL OF FISHERIES AND MARINE SCIENCES EDUCATION | ![]() |
| 2009-01-01 | 등재 | 등재학술지 유지 (등재유지) | ![]() |
| 2006-06-21 | 학술지등록 | 한글명 : 수산해양교육연구외국어명 : JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION | ![]() |
| 2006-01-01 | 등재 | 등재학술지 선정 (등재후보2차) | ![]() |
| 2005-01-01 | 등재 | 등재후보 1차 PASS (등재후보1차) | ![]() |
| 2003-07-01 | 등재 | 등재후보학술지 선정 (신규평가) | ![]() |
학술지 인용정보
| 기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
|---|---|---|---|
| 2016 | 0.66 | 0.66 | 0.67 |
| KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
| 0.67 | 0.67 | 0.825 | 0.19 |