Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review

Houicher, Abderrahmane; Bensid, Abdelkader; Regenstein, Joe M.; Özoğul, Fatih

doi:10.1016/j.fbio.2020.100807

Cited by 57 publications

(32 citation statements)

References 98 publications

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“…Generally, raw materials, processing technologies, storage conditions, enzymes of fish, and microflora are mainly responsible for fresh fish unacceptability [ 18 ]. Even though various preservation strategies are proposed in the literature to preserve seafood products [ 19 , 20 , 21 ], the most diffused approach for fresh fish burgers is based on the adoption of natural compounds, properly encapsulated or combined with modified atmosphere conditions [ 16 , 17 , 22 , 23 , 24 ] or enclosed in edible films [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

Dilucia

Lacivita

Nobile

et al. 2021

Foods

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This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.

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Section: Introductionmentioning

confidence: 99%

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

Dilucia

Lacivita

Nobile

et al. 2021

Foods

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show abstract

“…As a result, approaches for limiting histamine development as well as histamine-forming bacteria in fish play an essential role in lowering the incidence of illness and scombroid poisoning. Since histamine are formed as a result of decarboxylation of histidine by decarboxylating bacteria, inhibiting the growth of these bacteria is an efficient strategy to lower the risk of getting sick (Křížek et al, 2012;Russo et al, 2020;Houicher et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Gamma-irradiation induced effects on histamine-forming bacteria isolated from the chilled mackerel fish

AbdElAl¹

2022

Egypt. J. of Aquatic Biolo. and Fish.

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Scombroid food poisoning is caused by the consumption of histaminecontaining foods. Since histamine is thermally stable, controlling histamineforming bacteria in seafood is an effective technique for limiting histamine generation. The aim of this study was to investigate the induced effects of gamma radiation on the development of histamine-forming bacteria, specifically Pantoea agglumerance, in both mackerel flesh and tryptone soya broth. Klebsiella pneumoniae, Pseudomonas fluoresense, Pantoea agglumerance, and Bacillus sp. are histamine-forming bacteria were cultured in tryptone soy broth and exposed to gamma irradiation at doses of 0.25-5 kGy. In the meantime, mackerel meat was injected with the histamine-forming bacteria and then gamma-irradiated at 0.25-5.0 kGy. K. pneumonia and Pseudomonas fluoresense were particularly susceptible to gamma irradiation, and at 1.5 kGy, they were completely destroyed. Pantoea agglumerance and Bacillus sp. were found to be more resistant, with total inactivation at 3.0 and 5.0 kGy, respectively. The D 10values to inactivate 90% of the bacterial populations in tryptone soya broth and inoculated mackerel ranged from 0.13 to 1.03 kGy and 0.14 to 1.12 kGy, respectively, depending on the kind of bacteria. These findings imply that gamma irradiation can efficiently eradicate histamine-forming bacteria, lowering the risk of histamine poisoning from seafood. However, because modest doses of irradiation are ineffective in decreasing Bacillus sp, the early counts of Bacillus sp in fish samples should be closely monitored.

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“…At present, the plant-derived natural products used to inhibit or reduce the production of BAs in meat products mainly include phenolic compounds (e.g., phenolic acids, gingerol, gallic acid, eugenol, carvacrol, flavonoids, quercetin, and flagellin), terpenes, alkaloids (e.g., caffeine and berberine), and other antibacterial compounds (e.g., vitamin C, vitamin E, allicin, and organic acids) (Houicher et al, 2021). These compounds had a certain antibacterial effect which leads to the inactivation of microorganisms by acting on biomembrane.…”

Section: Plant-derived Natural Products To Inhibit Bas In Fermented S...mentioning

confidence: 99%

Research progress of biogenic amines in fermented sausages: A review

Wang¹,

Liu²,

Zhang³

et al. 2022

IFRJ

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Biogenic amines (BAs) widely exist in fermented sausages, and high concentrations of BAs are harmful to human health. Therefore, rapid detection of BAs in fermented sausages, and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs, analyse their formation mechanism and the influencing factors, and identify some effective control measures, so as to provide a basis for further studies on BAs in fermented sausages.

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Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review

Cited by 57 publications

References 98 publications

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

Gamma-irradiation induced effects on histamine-forming bacteria isolated from the chilled mackerel fish

Research progress of biogenic amines in fermented sausages: A review

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