|
| ||
|
|
||
Biogenic Amine Formation (biogenic + amine_formation)
Selected AbstractsBiogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone) , effect of modified atmosphere packaging and previous frozen storageJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006P. Dalgaard Abstract Aims:, To evaluate biogenic amine formation and microbial spoilage in fresh and thawed chilled garfish. Methods and Results:, Storage trials were carried out with fresh and thawed garfish fillets at 0 or 5°C in air or in modified atmosphere packaging (MAP: 40% CO2 and 60% N2). During storage, sensory, chemical and microbial changes were recorded and histamine formation by isolates from the spoilage microflora was evaluated at 5°C. Photobacterium phosphoreum was responsible for histamine formation (>1000 ppm) in chilled fresh garfish. The use of MAP did not reduce the histamine formation. Strongly histamine-producing P. phosphoreum isolates formed 2080,4490 ppm at 5°C, whereas below 60 ppm was formed by other P. phosphoreum isolates. Frozen storage inactivated P. phosphoreum and consequently reduced histamine formation in thawed garfish at 5°C markedly. Conclusions:,Photobacterium phosphoreum can produce above 1000 ppm of histamine in chilled fresh garfish stored both in air and in MAP. Freezing inactivates P. phosphoreum, extends shelf life and markedly reduces histamine formation in thawed MAP garfish during chilled storage. Significance and Impact of the Study:, At 5°C, more than 1000 ppm of histamine was formed in garfish; thus even when it is chilled this product represents a histamine fish-poisoning risk. [source] The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) filletsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2009Fatih Özogul Summary European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14,18 days. Initial inosine monophosphate (IMP) level was 12.6 ,mol g1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g1 fish. Total viable count in European catfish increased rapidly with storage time and reached ,109 cfu g1 when the fillets were not acceptable for consumption. [source] Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone) , effect of modified atmosphere packaging and previous frozen storageJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006P. Dalgaard Abstract Aims:, To evaluate biogenic amine formation and microbial spoilage in fresh and thawed chilled garfish. Methods and Results:, Storage trials were carried out with fresh and thawed garfish fillets at 0 or 5°C in air or in modified atmosphere packaging (MAP: 40% CO2 and 60% N2). During storage, sensory, chemical and microbial changes were recorded and histamine formation by isolates from the spoilage microflora was evaluated at 5°C. Photobacterium phosphoreum was responsible for histamine formation (>1000 ppm) in chilled fresh garfish. The use of MAP did not reduce the histamine formation. Strongly histamine-producing P. phosphoreum isolates formed 2080,4490 ppm at 5°C, whereas below 60 ppm was formed by other P. phosphoreum isolates. Frozen storage inactivated P. phosphoreum and consequently reduced histamine formation in thawed garfish at 5°C markedly. Conclusions:,Photobacterium phosphoreum can produce above 1000 ppm of histamine in chilled fresh garfish stored both in air and in MAP. Freezing inactivates P. phosphoreum, extends shelf life and markedly reduces histamine formation in thawed MAP garfish during chilled storage. Significance and Impact of the Study:, At 5°C, more than 1000 ppm of histamine was formed in garfish; thus even when it is chilled this product represents a histamine fish-poisoning risk. [source] Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese SausagesJOURNAL OF FOOD SCIENCE, Issue 6 2010Shiling Lu Abstract:, Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putrescine. A total of 4 groups of samples were identified on the basis of total amines by cluster analysis. Group A included samples showing low amine contents (76.5 to 220 mg/kg) and accounted for 28.5% of the sausages examined. Group B included samples with moderate amine contents (220 to 600 mg/kg) and accounted for 45.2%. Group C included 11.9% of the samples showing high total biogenic amines contents (600 to 1000 mg/kg) and group D contained 14.28% of the samples showing very high levels of biogenic amines (higher than 1000 mg/kg). High correlation coefficients were found between the total counts of,Enterobacteria,and concentrations of total biogenic amines (r,= 0.73). Sanitary quality of raw materials and the specific flora are import factors influencing biogenic amines formation in traditional Chinese sausages. Practical Application: Biogenic amines are considered potentially harmful substances to human health worldwide and are usually found in fermented sausage.Traditional Chinese sausage is one form of spontaneously fermented sausage and manufactured in small-scale plants following spontaneous fermentation. Little information, however, exists on the traditional Chinese sausage. [source] | ||||||||||