{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T23:14:08Z","timestamp":1778800448406,"version":"3.51.4"},"reference-count":36,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2015,1,13]],"date-time":"2015-01-13T00:00:00Z","timestamp":1421107200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2015,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Scombroid fish poisoning is usually associated with consumption of fish containing high levels of histamine. However, reports indicate that some cases have responded to antihistamine therapy while ingested histamine levels in these cases were low. Potentiation of histamine toxicity by some biogenic amines, and release of endogenous histamine by other compounds such as\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010urocanic acid (UCA) are some hypotheses that have been put forth to explain this anomaly. Very little is known about the effects of storage conditions on the production of both UCA isomers and biogenic amines in tuna. Thus, the production of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010 and\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010UCA, histamine, putrescine, and cadaverine in tuna during 15 d of storage at 0, 3, and 10\u00a0\u00b0C and 2 d storage at ambient temperature were monitored. The initial\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010 and\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010UCA contents in fresh tuna were 2.90 and 1.47 mg\/kg, respectively, whereas the levels of putrescine and cadaverine were less than 2 mg\/kg, and histamine was not detected. The highest levels of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010 and\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010UCA were obtained during 15 d storage at 3\u00a0\u00b0C (23.74 and 21.79 mg\/kg, respectively) while the highest concentrations of histamine (2796 mg\/kg), putrescine (220.32 mg\/kg) and cadaverine (1045.20 mg\/kg) were obtained during storage at room temperature, 10 and 10\u00a0\u00b0C, respectively. Histamine content increased considerably during storage at 10\u00a0\u00b0C whereas\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010 and\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010UCA contents changed slightly. The initial\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010UCA content decreased during storage at ambient temperature. Thus, unlike histamine, concentrations of\n                    <jats:italic>trans<\/jats:italic>\n                    \u2010 and\n                    <jats:italic>cis<\/jats:italic>\n                    \u2010UCA did not result in elevated levels during storage of tuna.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12752","type":"journal-article","created":{"date-parts":[[2015,1,13]],"date-time":"2015-01-13T16:43:43Z","timestamp":1421167423000},"source":"Crossref","is-referenced-by-count":14,"title":["Determination of\n                    <i>trans<\/i>\n                    \u2010 and\n                    <i>cis<\/i>\n                    \u2010Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (\n                    <i>Auxis Thazard<\/i>\n                    ) at Different Storage Temperatures"],"prefix":"10.1111","volume":"80","author":[{"given":"Davood","family":"Zare","sequence":"first","affiliation":[{"name":"Dept. of Food Science, Faculty of Food Science and Technology Univ. Putra Malaysia  43400 UPM Serdang Selangor Malaysia"},{"name":"Biotechnology Dept Iranian Research Organization for Science and Technology  Tehran Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kharidah","family":"Muhammad","sequence":"additional","affiliation":[{"name":"Dept. of Food Science, Faculty of Food Science and Technology Univ. Putra Malaysia  43400 UPM Serdang Selangor Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mohd Hair","family":"Bejo","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine Univ. Putra Malaysia  43400 UPM Serdang Selangor Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"H.M.","family":"Ghazali","sequence":"additional","affiliation":[{"name":"Dept. of Food Science, Faculty of Food Science and Technology Univ. 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