Comparison of the formation of biogenic amines in irradiated and smoked fish

Křížek, Martin; Dadáková, Eva; Vácha, František; Pelikánová, Tamara

doi:10.1007/s00217-017-2906-2

Cited by 10 publications

(2 citation statements)

References 28 publications

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“…In many cases, the TYM content and the sensory signs of decay increase continuously with storage time. TYM contents are sometimes preceding the sensory signs (Křížek et al 2017). In this study, this progression is especially evident in C8 samples, but also in C10 and chitosan-treated samples.…”

Section: ± 488supporting

confidence: 57%

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Matějková¹,

Křížek²,

Dadáková³

et al. 2020

Czech J. Food Sci.

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Contents of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of rainbow trout (Oncorhynchus mykiss). Fish flesh was treated using a solution of chitosan (2%, w/v) or monoacylglycerols (monocaprylin C8, monocaprin C10, 5%, w/v). The control and treated packs were stored at 3.5 °C for up to 25 days. Samples of good quality did not contain more than 30 mg kg–1 of either putrescine or cadaverine. Exceeding this limit was usually followed by a worsening of the sensory properties of samples. Chitosan was found to be the most potent additive, prolonging the storage time of fillets by approximately four times, compared to control samples. Histamine was not found in any sample treated with chitosan. of the monoacylglycerols, C8 was more efficient compared to C10. All additives are easily applicable to the surface of fish flesh.

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Section: ± 488supporting

confidence: 57%

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Matějková¹,

Křížek²,

Dadáková³

et al. 2020

Czech J. Food Sci.

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“…In addition, it may be possible that the radiation inhibits the activity of the enzyme decarboxylase, but this requires more study (Kim et al, 2004). The flesh of fish was treated by highenergy electron beam irradiation at low doses of 0.25 and 0.50 kGy then stored at 3.5°C for up to 70 days Samples had good organoleptic characteristics, the amounts of the most toxicologically significant BA and histamine did not exceed 10 mg/kg, the same was discovered for tyramine Křížek et al (2017) and 5 KGy, respectively. While, PHE decreased to 20%, 70%, and 85% at 1, 3, and 5 KGy, respectively.…”

Section: Irradiationmentioning

confidence: 93%

Biogenic amines in fish: Prevention and reduction

Abuhlega

Ali

2022

Food Processing Preservation

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High-quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained from fish and fish products. Fish decomposition and the generation of toxicants such as biogenic amines may counteract the benefits of fish consumption on human health, such as protection against coronary heart disease and some cancers.Annually, histamine consumption is recognized as the cause of numerous cases of food poisoning. Even small or moderate doses of histamine or tyramine-containing fish might cause food sensitivity. Cadaverine, putrescine, and tyramine have also been identified as histamine poisoning potentiators. Biogenic amine accumulation in fresh fish and fish products has been linked mostly to the growth of bacteria with amino acid decarboxylase activity, which is aided by a lack of sanitary conditions and proper temperature control during storage. Biogenic amines are used to assess the hygienic quality of various marine and freshwater species and their potential toxicity. Different conventional and modern methods have been employed to control biogenic amine buildup. This review article aims to bring current knowledge concerning biogenic amine content in fresh fish and fish products, as well as the efficacy of present and emerging management techniques, up to date and combined.Novelty impact statement: This article focuses on the current, emerging prevention and reduction methods of biogenic amines formation in fish and fish products, which is the strength of the manuscript. Furthermore, the first results of the control strategies that are currently the focus of research are discussed.

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Biogenic amines in foods

Doeun

Davaatseren

Chung

2017

Food Sci Biotechnol

250

141

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Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.

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Comparison of the formation of biogenic amines in irradiated and smoked fish

Cited by 10 publications

References 28 publications

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Biogenic amines in fish: Prevention and reduction

Biogenic amines in foods

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