Effect of Raw Material Freshness on Quality and Safety of Anchovy Fish Sauce

Cho, Young-Je; Jung, Min-Hong; Kim, Bokyoung; Jung, Woo-Young; Gye, Hyeon-Jin; Jung, Hyo-Jung

doi:10.13000/jfmse.2015.27.4.1194

Cited by 7 publications

(6 citation statements)

References 1 publication

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“…Similarly, Ningli et al () revealed that histamine content increased significantly in Jianghong Yulu within 52 weeks. Also, Cho et al () reported an increase histamine level up to 1,707.22 mg/100 g, in fish sauce which, was fermented for 18 months. In another study conducted by Rabie, Simon‐Sarkadi, Siliha, El‐Seedy, and El Badawy (), the increased histamine and free amino acid was reported during fermentation and storage of Feseekh (an Egyptian fish sauce) for 60 days.…”

Section: Discussionmentioning

confidence: 94%

“…Due to the use of dried fish in this study (according to the local recipe for making Mahyaveh), the high level of histamine could be attributed to high level of bacteria in raw fish. Cho et al () suggested that high log of bacteria due to low freshness could produce high level of histamine in fish sauces, as various histamine producer bacteria were isolated from fish in poor hygienic condition, which had great capability to make histamine from histidine (Koral et al, ). Therefore, it is suggested to use of fresh fish as well as establishment of cold chain in Mahyaveh production followed by fermenting process at low temperature to control the level of histamine at the recommended limits.…”

Section: Discussionmentioning

confidence: 99%

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Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

Hajimohammadi

Raeisi

Eftekhar

et al. 2018

Journal of Food Safety

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Mahyaveh is a traditional seasoned fish sauce in Iran that its histamine level is above the hazardous limit defined by food safety systems. This study aimed to add Allium sativum (A. sativum) and Bunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2%, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60, 90, and 120 days. Histamine ELISA Kit was used for histamine determination and mean values of histamine were compared using SPSS. The level of histamine in 0.1% B. persicum, 0.1% A. sativum, and control at day 30 was 8,403.05, 10,596.15, and 16,339.00 mg/kg, respectively. The results show that the level of histamine in all treatments containing A. sativum and B. persicum EOs at all concentration as well as all days was lower than the control group. Additionally, significantly lower level of histamine was observed in all B. persicum treatment group in compare to A. sativum treatment. While sensory evaluation was considered, no significant differences between the control and treatments in overall acceptance scores were seen. This study suggested that A. sativum and B. persicum EOs at 0.1% concentration could be useful strategy to reduce histamine level in the Mahyaveh. Practical applications Mahyaveh as a fermented fish sauce in Iran has been proved to contain high levels of histamine which is hazardous for public health. It is necessary to reduce the level of histamine. In the present work, we use two different natural products and monitored its effect on histamine content of Mahyaveh for 120 days. Our results indicated that the addition of low concentration of Allium sativum or Bunium persicum essential oils could effectively reduce histamine level in Mahyaveh without affecting sensory acceptance. This could be considered as practical strategy to reduce potential hazards of histamine in Mahyaveh or other fermented fish sauces.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

Hajimohammadi

Raeisi

Eftekhar

et al. 2018

Journal of Food Safety

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“…These results were similar to the those of Park et al in that the AN content increased at higher temperatures during the fermentation of salted anchovies . The increase in AN was thought to be related to the increase in the content of low molecular weight peptides through the decomposition of proteins into amino acids by enzymes and microorganisms in salted shrimp. , Therefore, the higher temperature may have increased the activity of enzymes and microorganisms, which may have affected protein degradation and increased AN.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation

Lim,

Choi,

et al. 2023

ACS Omega

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Fermentation of salted shrimp involves the interaction of multiple factors. However, studies of the effects of shrimp variety and fermentation temperature on metabolites generated during fermentation are limited. Therefore, we investigated the effects of the shrimp variety, fermentation temperature, and fermentation period on the composition of fermented salted shrimp. Four different varieties of salted shrimp, namely, Detteugijeot (SSA), Red shrimp jeot (SSB), Chujeot (SSC), and Yukjeot (SSD), were prepared and stored at 5 and 10 °C for 5 months. The pH values ranged from 6.71 to 6.99, with SSD showing the lowest pH at both temperatures. Although total nitrogen content remained relatively constant, amino nitrogen exhibited an upward trend after 2 months and was particularly increased at 10 °C. This increase was attributed to variations in microorganisms and enzymes in the salted shrimp. Except for proline, citrulline, and ornithine, amino acid levels increased during fermentation with the highest amounts detected in SSA. Additionally, the levels of glutamic acid and branched-chain amino acids were found to be sensitive to fermentation temperature. Amino acid levels were apparently affected by species-specific metabolic pathways of the microorganisms present in each salted shrimp. Compared to the other varieties, SSB had significantly higher contents of adenosine triphosphate and hypoxanthine. A high hypoxanthine content could contribute to increased bitterness and an umami taste profile. Furthermore, the correlation between salted shrimp and metabolites was unique in SSB, whereas partial clustering was observed between the SSA and SSC.

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“…Zarei et al (2012) stated that the histamine levels in 66 samples of Mahyaveh sauce ranged between 7916 mg/kg and no detection. Cho et al (2015) found that during the 18-month fermentation process, histamine levels increased in fish sauce.…”

Section: Biogenic Aminesmentioning

confidence: 99%

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Ghayoomi,

Edalatian Dovom,

Habibi Najafi

et al. 2024

Food Science & Nutrition

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The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine‐producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine‐producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

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Effect of Raw Material Freshness on Quality and Safety of Anchovy Fish Sauce

Cited by 7 publications

References 1 publication

Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

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