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Histamine Formation (histamine + formation)
Selected AbstractsEFFECT OF STORAGE TEMPERATURE ON HISTAMINE FORMATION IN SARDINA PILCHARDUS AND ENGRAULIS ENCRASICOLUS AFTER CATCHJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2007PIERINA VISCIANO ABSTRACT Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus. PRACTICAL APPLICATIONS Time experiments were conducted to quantify the histamine formation in scombroid species at two different temperatures. The first assay (24 h, 25C) could reproduce the modality of sale adopted by fishermen or retailers in summer on the one hand, and the maintenance at ambient temperature of semipreserved sardines or anchovies during salting and ripening on the other hand. The second experiment (72 h, 4C) was based on the domestic cold preservation of fish before the consumption, which sometimes occurs some days after purchasing. Even if ice storage is recommended, time/temperature abuse conditions often occur in the fish merchandising chain. The results of this research showed that high histamine concentrations could be found in the analyzed species not only at an abused temperature, but also at a common storage temperature of fish at home. [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] EFFECT OF STORAGE TEMPERATURE ON HISTAMINE FORMATION IN SARDINA PILCHARDUS AND ENGRAULIS ENCRASICOLUS AFTER CATCHJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2007PIERINA VISCIANO ABSTRACT Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus. PRACTICAL APPLICATIONS Time experiments were conducted to quantify the histamine formation in scombroid species at two different temperatures. The first assay (24 h, 25C) could reproduce the modality of sale adopted by fishermen or retailers in summer on the one hand, and the maintenance at ambient temperature of semipreserved sardines or anchovies during salting and ripening on the other hand. The second experiment (72 h, 4C) was based on the domestic cold preservation of fish before the consumption, which sometimes occurs some days after purchasing. Even if ice storage is recommended, time/temperature abuse conditions often occur in the fish merchandising chain. The results of this research showed that high histamine concentrations could be found in the analyzed species not only at an abused temperature, but also at a common storage temperature of fish at home. [source] BACTERIAL FORMATION OF HISTAMINE IN JACK MACKEREL (TRACHURUS SYMMETRICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2004A. BERMEJO ABSTRACT Peak histamine concentrations of 0.023, 0.031 and 0.027 g histamine/100 g muscle and maximal bacteria concentrations of 1.75, 1.59 and 0.423 g dry cells/100 g muscle were observed in muscles of jack mackerel stored at 25, 15 and 5C, respectively. Incubated fish homogenates suggest rate and transport limitations in histamine formation in muscle. The Mulchandani model predicted bacterial growth in muscle. The Luedeking and Piret expression fitted histamine formation in muscle; , values were 3.0 × 10,3, 1.23 × 10,2 and 4.17 × 10,2 g histamine/g dry cells, while ,-values were 4.5 × 104, 8.0 × 10,5 and 0 g histamine/g dry cells × h at 25, 15, and 5C, respectively. The model predicts that jack mackerel could be stored from 4.5 to 5.5 days in ice, from 1 to 2 days at 15C and from 17 h to 2 days at 25C before fishmeal quality might be affected. [source] GENERATION OF BIOLUMINESCENT MORGANELLA MORGANII AND ITS POTENTIAL USAGE IN DETERMINATION OF GROWTH LIMITS AND HISTAMINE PRODUCTIONJOURNAL OF FOOD SAFETY, Issue 2 2009MEHDI ZAREI ABSTRACT A mini-Tn5 promoter probe carrying the intact lux operon of Photorhabdus luminescens (pUT mini-Tn5 luxCDABE) which allowed measurement of light output without the addition of exogenous substrate was constructed. It was used to create a pool of chromosomally lux -marked strains of Morganella morganii. Also plasmid-mediated expression of bioluminescence in M. morganii was assessed using plasmid pT7-3 luxCDABE. No significant differences in growth and histamine formation characteristics of the lux -marked strains and wild type M. morganii strain were observed. Luminescent strain of M. morganii was used in experiments in which the correlation between light output, viable cell count and histamine formation was assessed. During the exponential growth phase, a positive linear correlation was observed between these three parameters in trypticase soy broth-histidine medium at 37C. It was demonstrated that expression of bioluminescence had not had a significant effect upon both growth rate and histamine production. Thus, the measurement of bioluminescence was found to be a simple, fast and reliable method for determination of viable cell count and histamine content. PRACTICAL APPLICATIONS Constructing predictive models in microbiology requires a large number of data on desired factors. Commonly used traditional methods of counting viable cells and measuring histamine, e.g., to model the growth limits of M. morganii as a function of different intrinsic and extrinsic factors, are time consuming and laborious, and require a lot of laboratory space and materials. According to the results of this research, measurement of bioluminescence is a simple, fast and reliable method for the determination of viable cell count and histamine content during the exponential growth phase. Thus, it can be used as a labor- and material-saving selective data capture method for constructing predictive models in many different areas. [source] Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry-fermented sausage)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2006Hüseyin Bozkurt Abstract The effect of sumac extract and BHT (butylated hydroxytoluene) addition on the quality (pH, colour, biogenic amine, TBARS values and sensory attributes) of sucuk (Turkish dry-fermented sausage) were investigated during the ripening period. Addition of BHT decreased the TBARS value by about 23.7%, whereas sumac extract decreased it by 42.0%. Sumac extract decreased (P < 0.05) putrescine formation more than BHT addition. However, no significant difference (P > 0.05) was observed in histamine formation for both the sumac extract and BHT-added recipe. The highest tyramine concentration was observed in a control recipe (R1) prepared without any antioxidants, and the lowest was in the sumac extract-added recipe (R3) with mean values of about 96.62 and 63.17 mg kg,1, respectively. The control recipe (R1) was found to be the worst (P < 0.05) sample with respect to overall sensory quality and addition of either sumac extract or BHT increased (P < 0.05) the overall sensory quality of sucuk. The pH and colour attributes of sucuk were not significantly different (P > 0.05) between the addition of sumac extract and BHT. This study demonstrated that sumac extract had more effect on the quality of sucuk during the ripening period, hence it could be easily utilised in sucuk to enhance quality. Copyright © 2006 Society of Chemical Industry [source] | ||||||||||