Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures

Křížek, Martin; Vácha, František; Vorlová, L.; Lukásová, J; Cupáková, Šárka

doi:10.1016/j.foodchem.2003.12.040

Cited by 115 publications

(69 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Histamine was detected in none of the lines kept in cold storage; tryptamine was detected only in line 3 (9.1 mg/kg). Similar results were obtained by Křížek et al (2004), who did not detect histamine after 7 days of cold storage either. Figure 2 shows the amount of biogenic amines in samples of the individual lines stored at 24 ± 1°C.…”

Section: Resultssupporting

confidence: 87%

“…When their toxic effect is evaluated, we should also consider not only the presence of a specific amine but also other factors such as the amount of consumed food, the presence of other toxic substances (medicaments, alcohol), or degradation ability of the organism with respect to biogenic amines, etc. For this reason determination of toxicity of biogenic amines is beset with problems (Křížek et al, 2004).…”

mentioning

confidence: 99%

“…Published data on the formation of biogenic amines in freshwater fish is much scarcer (Ruiz-Capillas and Moral, 2001;Křížek et al, 2002Křížek et al, , 2004. Some studies show that differences in the formation of biogenic amines in muscle tissues of different fish species have been confirmed, and that intra-species differences in the dynamics of their formation must also be considered (Křížek and Kalač, 1998).…”

mentioning

confidence: 99%

See 2 more Smart Citations

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

Kordiovská¹,

Vorlová²,

Borkovcová³

et al. 2006

CZECH J ANIM SCI

View full text Add to dashboard Cite

ABSTRACT:The effect of various storage temperatures (3 ± 2°C; 24 ± 1°C and -18 ± 1°C) on the formation of biogenic amines in the muscle tissue of four hybrid lines of carp (Cyprinus carpio) with respect to microbial contamination was studied. Biogenic amines were determined by fluorescence detection HPLC based on pre-column dansylchloride derivatization. The studied microbiological parameters included total plate count, coliform bacteria count and psychrotrophic bacteria count. Concentrations of biogenic amines (putrescine, cadaverine, spermidine, spermine, tyramine, histamine and tryptamine) determined in the muscle tissue of hybrids of individual lines varied depending on temperature and storage period. All four lines showed a significant increase (P < 0.01) in putrescine, cadaverine, spermidine, spermine and tyramine concentrations over 7-day storage at 3 ± 2°C (mean values 9.7 ± 9.5, 3.4 ± 4.2, 10.1 ± 13.4, 6.3 ± 2.1 and 26.2 ± 4.7 mg/kg, respectively). No histamine was detected throughout the storage period. A health-threatening level of histamine was detected in samples stored at 24 ± 1°C for 2 days, accompanied by marked sensory changes. The highest mean value was 333.0 ± 100.0 mg/kg. Higher levels reaching significance (P < 0.01) compared with fresh fish were determined for putrescine (91.3 ± 54.6 mg/kg), cadaverine (213.0 ± 83.7 mg/kg), and tyramine (138.0 ± 45.1 mg/kg). In samples stored at -18 ± 1°C for 3 months, the content of biogenic amines did not differ at the level of significance from the values determined in the fresh muscle tissue. Putrescine and cadaverine levels were the best correlates of growing bacteria count. Significant differences between individual hybrid lines of carp were detected at none of the storage temperatures, neither between individual biogenic amines nor between the microbiological indicators determined.

show abstract

Section: Resultssupporting

confidence: 87%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

Kordiovská¹,

Vorlová²,

Borkovcová³

et al. 2006

CZECH J ANIM SCI

View full text Add to dashboard Cite

show abstract

“…As the kinetic curves of BA formation show an increase, they can be described by quadratic or cubic equations (Křížek et al 2004). By solving these equations for proposed critical a Characteristics: 1 (the worst), 10 (the best) b Total sensory score (100) -value in bracket is maximum attainable score toxicological concentration of 900 mg·kg -1 we obtained values of the storage interval limit, when the given concentration had been reached (Table 6).…”

Section: Sensory Analysesmentioning

confidence: 99%

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

et al. 2010

Self Cite

View full text Add to dashboard Cite

The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg·kg -1 ) and tyramine (117-1 058 mg·kg -1), followed by putrescine (75-767 mg·kg -1) and histamine (74-411 mg·kg -1 ). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P  0.01), depending significantly on temperature (P  0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reaching 4 600 mg·kg −1 at the end of storage. The toxicologically critical value of 900 mg·kg −1 for the sum of histamine + tyramine + putrescine + cadaverine was reached 17 days later in the cheese stored at 5 °C compared to 20 °C. When stored at 5 °C, the samples retained adequate sensory characteristics for the entire safe storage time. The effects of storage conditions on BAs formation are relevant to reducing the risk associated with consumption of cheese high in BAs.

show abstract

“…In the present study, PUT and CAD concentrations were higher than HIM concentrations in common carp muscle. Krizek et al found that PUT and CAD are dominant BAs in carp flesh (15,16). BA formation is temperature-dependent (17), and declines at low temperatures (18) through inhibition of microbial growth and reduction of enzyme activity (19,20).…”

Section: Discussionmentioning

confidence: 99%

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

Noori¹,

Fazlara²,

Najafzadehvarzi³

et al. 2016

mljgoums

View full text Add to dashboard Cite

Background and Objective: Raw fish is a highly perishable product that deteriorates due to chemical changes and microbial growth. Biogenic amines (BAs) are generated in course of bacterial spoilage in fish that may lead to BA toxicity, particularly in adverse storage conditions. The purpose of this study was to prevent the BAs toxicity caused by common carp (Cyprinus carpio).Methods: Live Common carps were purchased from a local market. The samples were first divided into control and lactic acid treatment groups, and then stored at 4 C. the concentrations of three BAs were determined (histamine, putrescine and cadaverine) with high performance liquid chromatography equipped with UV detector.Results: Cadaverine and putrescine had the highest concentrations in control group (400.42 and 293.90 mg/kg, respectively). Histamine remained undetectable until the middle of storage period. Histamine and cadaverine concentrations in the lactic acid group were significantly lower compared to that of control group (p < 0.05).Conclusion: The formation of histamine and cadaverine is effectively controlled by lactic acid treatment, although such effect was not observed on putrescine in the entire storage period.

show abstract

Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures

Cited by 115 publications

References 21 publications

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

Contact Info

Product

Resources

About