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Sevim Kose - One of the best experts on this subject based on the ideXlab platform.
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investigation of the contents of biogenic amines and some food safety parameters of various commercially Salted Fish products
Food Control, 2013Co-Authors: Serkan Koral, Bekir Tufan, Andrej Scavnicar, Drago Kocar, Matevž Pompe, Sevim KoseAbstract:Seventy-eight Salted Fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and/or EU authorities. The highest histamine value was found for brined anchovy as 422 ppm. Among the other BAs, the highest level was obtained for tyramine as 524 ppm. The low aw (<0.9) values were obtained with samples containing water phase salt (%WPS) content over 20%. Brined and dry Salted products had higher %WPS than lakerda, which is a Turkish and Greek Salted Fish product. Despite of salt used as preservative agent in Fish processing, it is found that salting alone is not enough to guarantee low levels of histamine and other BAs. This study indicated that commercial Salted Fish products, particularly lakerda, may still present health risk for BAs depending on processing technique, handling and storage conditions of raw material, and during processing. Therefore, processors and regulatory bodies are advised to re-evaluate their productions for safe handling measures.
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Investigation of the contents of biogenic amines and some food safety parameters of various commercially Salted Fish products
Food Control, 2013Co-Authors: Serkan Koral, Bekir Tufan, Andrej Scavnicar, Drago Kocar, Matevž Pompe, Sevim KoseAbstract:Seventy-eight Salted Fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and/or EU authorities. The highest histamine value was found for brined anchovy as 422 ppm. Among the other BAs, the highest level was obtained for tyramine as 524 ppm. The low aw (
Xi Zheng - One of the best experts on this subject based on the ideXlab platform.
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N-Nitrosodimethylamine and 7-methylguanine DNA adducts in tissues of rats fed Chinese Salted Fish
Cancer letters, 1995Co-Authors: Piotr Widlak, Xi Zheng, Bengt Göran Österdahl, Börje Drettner, Birger Christensson, Rajiv Kumar, Kari HemminkiAbstract:Previous studies have demonstrated that rats fed Chinese Salted Fish developed carcinomas of the nasopharynx and nasal cavity. In the present work the contents of nitrosamines in Salted Fish from the city of Guangzhou, southern China, and the contents of nitrosamines and possible nitrosamine-induced DNA adducts in organs of rats fed the Fish were analysed. Similar levels of N-nitrosodimethylamine (NDMA) were detected in tough and soft Salted Fish. The NDMA content in steamed Fish was higher than in raw Fish. In vitro incubation of Salted Fish with gastric juice significantly increased the level of NDMA. NDMA was found in liver and kidney from rats fed Salted Fish for 2 years, but no dose-dependence was found between Salted Fish treatment and NDMA content. The level of 7-methylguanine in rat liver DNA was found to be slightly higher than in DNA from nasopharynx. However, there were no significant differences in the level of 7-methylguanine in DNA samples from rats fed Salted Fish and rats fed standard diet.
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epstein barr virus infection Salted Fish and nasopharyngeal carcinoma
1994Co-Authors: Xi Zheng, Luo Yan, Bo Nilsson, Gunnar Eklund, Bbrje DrettnerAbstract:Two hundred and five histologically confirmed cases of nasopharyngeal carcinoma (NPC) in southern China, and an equal number of matched controls, were investigated for their dietary habits, occupational exposure, use of tobacco and alcohol, history of relatives with NPC, and IgA against Epstein-Barr virus (EBV) capsid antigen (IgA/VCA). Positive IgAlVCA and intake of Salted Fish were associated with a strong excess risk of NPC. The association persisted after adjustment for other factors. The combination of Salted Fish and EBV was strongly associated with NPC, and more so than EBV or Salted Fish per se. Multivariate analyses showed that IgA/VCA was the most important predictor of NPC, and Salted Fish the second most important. These results suggest that EBV has a strong effect on the development of NPC. The exclusion of EBV and genetic factors in earlier epidemiological studies may have resulted in an overestimation of Salted Fish as important etiological factor causing NPC.
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Induction of nasal and nasopharyngeal tumours in Sprague-Dawley rats fed with Chinese Salted Fish.
Acta oto-laryngologica, 1994Co-Authors: Xi Zheng, Birger Christensson, Yan Luo, Börje DrettnerAbstract:Epidemiological studies have implied that Chinese Salted Fish is a human nasopharyngeal carcinogen. In the present study, 162 Sprague-Dawley rats were randomly assigned to one of four experimental groups. Rats in groups 1 (n =41) and 3 (n = 40) were exposed to Salted Fish from birth through the breast feeding period by giving the maternal rats a diet containing 10% and 5% Salted Fish, respectively, later feeding the rats with pellets containing 10% and 5% of Salted Fish respectively. In group 2, the rats (n =41) were given pellets containing 10% of Salted Fish from 6 weeks of age. Rats in group 4 (n = 40), serving as controls, were only given ordinary pellets. Three rats had nasopharyngeal tumours, 2 from group 1 had a poorly differentiated carcinoma and a squamous cell carcinoma. One rat from group 2 had a squamous cell carcinoma. Four rats had nasal tumours, one fibrosarcoma and one adenocarcinoma were found in rats from group 1. One rhabdomyosarcoma was found in group 2, and one soft tissue sarcoma was...
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Epstein-Barr virus infection, Salted Fish and nasopharyngeal carcinoma : a case-control study in Southern China
Acta oncologica (Stockholm Sweden), 1994Co-Authors: Xi Zheng, Luo Yan, Bo Nilsson, Gunnar Eklund, Börje DrettnerAbstract:Two hundred and five histologically confirmed cases of nasopharyngeal carcinoma (NPC) in southern China, and an equal number of matched controls, were investigated for their dietary habits, occupational exposure, use of tobacco and alcohol, history of relatives with NPC, and IgA against Epstein-Barr virus (EBV) capsid antigen (IgA/VCA). Positive IgA/VCA and intake of Salted Fish were associated with a strong excess risk of NPC. The association persisted after adjustment for other factors. The combination of Salted Fish and EBV was strongly associated with NPC, and more so than EBV or Salted Fish per se. Multivariate analyses showed that IgA/VCA was the most important predictor of NPC, and Salted Fish the second most important. These results suggest that EBV has a strong effect on the development of NPC. The exclusion of EBV and genetic factors in earlier epidemiological studies may have resulted in an overestimation of Salted Fish as important etiological factor causing NPC.
Börje Drettner - One of the best experts on this subject based on the ideXlab platform.
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N-Nitrosodimethylamine and 7-methylguanine DNA adducts in tissues of rats fed Chinese Salted Fish
Cancer letters, 1995Co-Authors: Piotr Widlak, Xi Zheng, Bengt Göran Österdahl, Börje Drettner, Birger Christensson, Rajiv Kumar, Kari HemminkiAbstract:Previous studies have demonstrated that rats fed Chinese Salted Fish developed carcinomas of the nasopharynx and nasal cavity. In the present work the contents of nitrosamines in Salted Fish from the city of Guangzhou, southern China, and the contents of nitrosamines and possible nitrosamine-induced DNA adducts in organs of rats fed the Fish were analysed. Similar levels of N-nitrosodimethylamine (NDMA) were detected in tough and soft Salted Fish. The NDMA content in steamed Fish was higher than in raw Fish. In vitro incubation of Salted Fish with gastric juice significantly increased the level of NDMA. NDMA was found in liver and kidney from rats fed Salted Fish for 2 years, but no dose-dependence was found between Salted Fish treatment and NDMA content. The level of 7-methylguanine in rat liver DNA was found to be slightly higher than in DNA from nasopharynx. However, there were no significant differences in the level of 7-methylguanine in DNA samples from rats fed Salted Fish and rats fed standard diet.
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Induction of nasal and nasopharyngeal tumours in Sprague-Dawley rats fed with Chinese Salted Fish.
Acta oto-laryngologica, 1994Co-Authors: Xi Zheng, Birger Christensson, Yan Luo, Börje DrettnerAbstract:Epidemiological studies have implied that Chinese Salted Fish is a human nasopharyngeal carcinogen. In the present study, 162 Sprague-Dawley rats were randomly assigned to one of four experimental groups. Rats in groups 1 (n =41) and 3 (n = 40) were exposed to Salted Fish from birth through the breast feeding period by giving the maternal rats a diet containing 10% and 5% Salted Fish, respectively, later feeding the rats with pellets containing 10% and 5% of Salted Fish respectively. In group 2, the rats (n =41) were given pellets containing 10% of Salted Fish from 6 weeks of age. Rats in group 4 (n = 40), serving as controls, were only given ordinary pellets. Three rats had nasopharyngeal tumours, 2 from group 1 had a poorly differentiated carcinoma and a squamous cell carcinoma. One rat from group 2 had a squamous cell carcinoma. Four rats had nasal tumours, one fibrosarcoma and one adenocarcinoma were found in rats from group 1. One rhabdomyosarcoma was found in group 2, and one soft tissue sarcoma was...
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Epstein-Barr virus infection, Salted Fish and nasopharyngeal carcinoma : a case-control study in Southern China
Acta oncologica (Stockholm Sweden), 1994Co-Authors: Xi Zheng, Luo Yan, Bo Nilsson, Gunnar Eklund, Börje DrettnerAbstract:Two hundred and five histologically confirmed cases of nasopharyngeal carcinoma (NPC) in southern China, and an equal number of matched controls, were investigated for their dietary habits, occupational exposure, use of tobacco and alcohol, history of relatives with NPC, and IgA against Epstein-Barr virus (EBV) capsid antigen (IgA/VCA). Positive IgA/VCA and intake of Salted Fish were associated with a strong excess risk of NPC. The association persisted after adjustment for other factors. The combination of Salted Fish and EBV was strongly associated with NPC, and more so than EBV or Salted Fish per se. Multivariate analyses showed that IgA/VCA was the most important predictor of NPC, and Salted Fish the second most important. These results suggest that EBV has a strong effect on the development of NPC. The exclusion of EBV and genetic factors in earlier epidemiological studies may have resulted in an overestimation of Salted Fish as important etiological factor causing NPC.
Knut Bjørn Lindkvist - One of the best experts on this subject based on the ideXlab platform.
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Conventions and Value-Chain Development in the Norwegian–Spanish Seafood Trade: The Case of Salted Fish
Nordic-Iberian Cod Value Chains, 2015Co-Authors: Knut Bjørn LindkvistAbstract:This chapter focuses on the use of the convention concepts related to the model of value chains for Salted Fish production between Norway and Spain. The intention is twofold: to see how conventions affect value chains and to obtain new insights into the international seafood trade and the forces that influence the exporting of Salted Fish from Norway to Spain. Empirically, the presentation is based on investigations of the Norwegian perceptions of conventions that are governing value chain decisions.
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An Analysis for a Norwegian Recapturing of a Salted Fish Market in Spain
Nordic-Iberian Cod Value Chains, 2015Co-Authors: Heidi Bjønnes Larsen, Knut Bjørn Lindkvist, Torbjørn TrondsenAbstract:This chapter sums up the drivers and barriers for Norwegian producers in the Spanish market for Salted Fish. Four decisive changes in the lasting deep structures in the connecting value chain are identified in this book: (i) In the declining demand for traditional Salted Fish. (ii) In the composition of demanded products in the market. (iii) In the geographical patterns of the dominant consumer conventions and finally, (iv) In the lack of market oriented adaption of Norwegian-Spanish value chain conventions. The chapter applies critical realism as a platform to explore strategies to overcome the trade barrier in order to adjust the current causal deep structures in the value chain. Based on a thorough empirical study the chapter discusses possible strategies for producers to create interactive convention platforms between production knowledge and market knowledge in order to develop competitive, sustainable and profitable marketing strategies.
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conventions and value chain development in the norwegian spanish seafood trade the case of Salted Fish
2015Co-Authors: Knut Bjørn LindkvistAbstract:This chapter focuses on the use of the convention concepts related to the model of value chains for Salted Fish production between Norway and Spain. The intention is twofold: to see how conventions affect value chains and to obtain new insights into the international seafood trade and the forces that influence the exporting of Salted Fish from Norway to Spain. Empirically, the presentation is based on investigations of the Norwegian perceptions of conventions that are governing value chain decisions.
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The restructuring of the Spanish Salted Fish market
The Canadian Geographer Le Géographe canadien, 2008Co-Authors: Knut Bjørn Lindkvist, Lorena Gallart-jornet, Mai Cecilie StabellAbstract:This article discusses how cultural, technological and social factors contribute to the restructuring of the Spanish Salted Fish market and production systems. The analytical principles used are institutional, evolutionary socio-economic theories on spatial, technological and social change. A major focus of the analysis is the use of production chain theory to analyze the Spanish Salted Fish market. The main issue is whether Spain, as a traditional Salted Fish consumer market, is more influenced by technology and supplier strategies than by cultural aspects and consumer traditions. The strategies of Icelandic Salted Fish suppliers, better preservation systems and new salting methods seem to have influenced the restructuring of the Spanish Salted Fish market more than cultural factors. Nevertheless, without the Spanish tradition of Salted Fish, the new light Salted fillets and deSalted products most likely would not have been accepted by consumers. In addition, the Icelandic influence proves the strength of national Icelandic production systems. La restructuration du marche du poisson sale en Espagne Cet article se penche sur la facon dont les facteurs culturels, technologiques et sociaux font progresser la restructuration du marche espagnol du poisson sale et des systemes de production. L'approche analytique utilisee repose sur les principes theoriques de l'evolution socioeconomique et institutionnelle en matiere de changement spatial, technologique et social. Notre analyse porte principalement sur le recours a la theorie de la chaine de production dans l'etude du marche du poisson sale en Espagne. La grande question soulevee est celle de savoir si l'Espagne, en tant que marche traditionnel de consommation du poisson sale, est davantage influencee par la technologie et les strategies des fournisseurs que par des elements culturels et les traditions des consommateurs. Les strategies mises au point par les fournisseurs islandais de poisson sale, les systemes de conservation ameliores, et les nouvelles methodes de salaison auraient eu une plus grande influence sur la restructuration du marche espagnol du poisson sale que les facteurs d'ordre culturel. Cela dit, la tradition espagnole du poisson sale aurait permis aux nouveaux filets legerement sales et aux produits sans sel de faire leur entree sur le marche de consommation. De surcroit, l'influence de l'Islande est une preuve de la vigueur des systemes de production nationaux islandais.
Serkan Koral - One of the best experts on this subject based on the ideXlab platform.
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investigation of the contents of biogenic amines and some food safety parameters of various commercially Salted Fish products
Food Control, 2013Co-Authors: Serkan Koral, Bekir Tufan, Andrej Scavnicar, Drago Kocar, Matevž Pompe, Sevim KoseAbstract:Seventy-eight Salted Fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and/or EU authorities. The highest histamine value was found for brined anchovy as 422 ppm. Among the other BAs, the highest level was obtained for tyramine as 524 ppm. The low aw (<0.9) values were obtained with samples containing water phase salt (%WPS) content over 20%. Brined and dry Salted products had higher %WPS than lakerda, which is a Turkish and Greek Salted Fish product. Despite of salt used as preservative agent in Fish processing, it is found that salting alone is not enough to guarantee low levels of histamine and other BAs. This study indicated that commercial Salted Fish products, particularly lakerda, may still present health risk for BAs depending on processing technique, handling and storage conditions of raw material, and during processing. Therefore, processors and regulatory bodies are advised to re-evaluate their productions for safe handling measures.
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Investigation of the contents of biogenic amines and some food safety parameters of various commercially Salted Fish products
Food Control, 2013Co-Authors: Serkan Koral, Bekir Tufan, Andrej Scavnicar, Drago Kocar, Matevž Pompe, Sevim KoseAbstract:Seventy-eight Salted Fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and/or EU authorities. The highest histamine value was found for brined anchovy as 422 ppm. Among the other BAs, the highest level was obtained for tyramine as 524 ppm. The low aw (
