Detail výsledku
Comparison of biogenic amine concentrations in three commonly consumed fish in the Czech Republic
Buňka František, Doc. Ing., Ph.D, FSI (FSI)
Buňková Leona, prof. RNDr., Ph.D.
Michálek Jaroslav, doc. RNDr., CSc., FSI (FSI)
In Central Europe, many shops offer fish meat which is not frozen but only chilled. The postmortem changes can be relatively rapid and could lead to increased production of biogenic amines (BAs). The BAs (e.g. histamine, tyramine) are basic compounds formed in foodstuff mainly by microbial decarboxylation of relevant free amino acids. A high amount of BAs can cause psychoactive and vasoactive effects and can be dangerous for customers. The aim of this study is to compare BA concentrations in fish (Atlantic salmon, Atlantic cod, striped catfish) that are commonly available in retail shops in the Czech Republic. Since the BA observations are censored and not normally distributed, method of maximum likelihood for doubly left-censored exponential and/or Weibull distribution will be considered. The comparison of BA concentrations will be carried out using the asymptotic Wald test with nuisance parameters.
Biogenic amines, doubly left-censored, fish, health risk, Weibull distribution
@misc{BUT108090,
author="Michal {Fusek} and František {Buňka} and Leona {Buňková} and Jaroslav {Michálek}",
title="Comparison of biogenic amine concentrations in three commonly consumed fish in the Czech Republic",
booktitle="Biometrical Methods and Models in Current Science and Research",
year="2014",
series="1",
isbn="978-80-7401-090-3",
note="Abstract"
}