Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

Křížek, Martin; Matějková, Kateřina; Vácha, František; Dadáková, Eva

doi:10.1016/j.foodchem.2013.11.094

Cited by 30 publications

(10 citation statements)

References 26 publications

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“…The results were expressed using mean ± standard deviation (n = 24). Matějková, Vácha, & Dadáková, 2014;Linares, Martin, Ladero, Alvarez, & Fernandéz, 2011;McSweeney, 2004;Shalby, 1996;ten Brink, Damink, Joosten, & Tveld, 1990).…”

Section: Biogenic Amine Contentmentioning

confidence: 99%

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

et al. 2016

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Section: Biogenic Amine Contentmentioning

confidence: 99%

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

et al. 2016

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“…The effect of high pressure on microorganisms and proteins/enzymes was observed to be similar to that of high temperature. However, when compared to traditional thermal pasteurization, HPP processing has the advantage that it retains better the organoleptic properties and nutritional value of food (Křížek, Matějková, Vácha, & Dadáková, 2014;Medina-Meza et al, 2014). Moreover, HPP is also an interesting technology for food industry due to its ability to modify functional properties and create new textures (Chapleau & De Lamballerie-Anton, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Some studies showed that the application of HPP before refrigerated storage could noticeably reduce the contents of biogenic amines in vacuum-packed pike (Esox licius) (Křížek et al, 2014), smoked cod (Gadus morhua) (Montiel, De Alba, Bravo, Gaya, & Medina, 2012) and rainbow trout (Oncorhynchus mykiss) (Matějková, Křížek, Vácha, & Dadáková, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

Pita-Calvo

Guerra-Rodríguez

Saraiva

et al. 2018

Food Research International

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Fish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) before freezing on quality of frozen European hake stored at -21 °C for 12 months. The effect of HPP (150-450 MPa) on mechanical properties and expresible water was evaluated in raw and cooked fish samples. The effect on colour (L*, a* and b*) was assessed only in raw fish. Results showed that HPP before freezing is beneficial to maintain expresible water in good levels up to 6 months. The luminosity significantly increased with pressure level. Textural profile of raw samples showed that HPP increased hardness, adhesiveness and springiness of frozen hake. Cooked samples were also affected by HPP, being the best results obtained at 300 MPa for 6 months of frozen storage. Overall, results showed that HPP improves the quality of frozen hake.

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“…Proteolytic changes can release free amino acids, which can help to provide a favorable environment for bacterial growth and decarboxylase activity (Komprda, Sládková, & Dohnal, ; Suzzi & Gardini, ; Tasić et al, ). BA formation is most commonly prevented by increasing the amount of salt, adding glucose, lactose or maltose, adding preservatives such as sodium nitrite, irradiation, high‐pressure treatment, adding plant extracts, or including starter cultures during the final stages of fermentation (Genccelep, Kaban, & Kaya, ; Křížek, Matějková, Vácha, & Dadáková, ; Wei et al, ). Increasing the amount of salt or adding preservatives can have a negative effect on product safety, some of the aforementioned methods are expensive, irradiation can cause oxidation of fats, and adding lactose and plant extracts can negatively influence the traditional properties and character of the product.…”

Section: Introductionmentioning

confidence: 99%

The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

Zhang

Zhao

et al. 2019

Journal of Food Safety

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The effects of autochthonous starter cultures (Lactobacillus plantarum, Lactobacillus salivarius and L. plantarum + L. salivarius) on the accumulation of biogenic amines (BAs) in traditional Chinese smoked horsemeat sausage were investigated. The concentration of biogenic amines, microbiological growth, pH, and moisture content were evaluated. Starter cultures could effectively inhibit indigenous bacteria, as judged by traditional microbiological methods and polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE), and promote the degradation of BAs through oxidative deamination catalyzed by amine oxidase. L. salivarius inhibited BAs to a greater extent than the other two strains, and L. plantarum and L. salivarius had an antagonistic effect on the accumulation of BAs. The results indicate that starter cultures producing amine oxidase have a bacteriostatic effect and decrease the production of BAs during ripening of smoked horsemeat sausage, provided that suitable strain combinations are employed. Practical applications Smoked horsemeat sausage is favored by consumer with its special flavor and high nutritional value. However, it is usually manufactured in small workshop following spontaneous fermentation. Therefore, the quality and safety of the final product is not guaranteed. The application of starter cultures is one of efficient methods for smoked horsemeat sausage’ quality. In this study, L. plantarum + L. salivarius were used as starter cultures, which can reduce BA content to ensure food safety, and inhibit contaminant microorganisms growth, as well as no negatively influence to traditional properties of the product.

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Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

Cited by 30 publications

References 26 publications

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

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