Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products

Koral, Serkan; Tufan, Bekir; Ščavničar, Andrej; Kočar, Drago; Pompe, Matevž; Köse, Sevim

doi:10.1016/j.foodcont.2013.01.043

Cited by 42 publications

(45 citation statements)

References 23 publications

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“…The high level of free histidine in dark muscle, is susceptible to bacterial decomposition and thus to an accumulation of histamine (FDA, 2011;FAO-WHO, 2013). The past research demonstrated the presence of biogenic amines, particularly unsafe histamine levels in various commercially produced salted Atlantic bonito products Koral et al, 2013). Koral and Köse (2012) reported limited shelf-life for fresh Atlantic bonito stored at refrigerated temperatures without ice as 4 days.…”

Section: Introductionmentioning

confidence: 99%

“…Lakerda (a traditional salted fish product of Turkey and Greece) is originated from large Atlantic bonito with the sizes of 50-60 cm, later smaller sizes of bonito 30-40 cm are used due to reduction in its large size population (Kahraman et al 2014). It is marketed either at refrigerated storage or at room temperature if processed and sold by retail processors (Koral et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions

Koral¹,

Köse²

2018

Food Health

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This study identifies the effect of freezing raw material on the storage quality of salted Atlantic bonito (Lakerda) at refrigerated (4 ±1C) and ambient (17 ±3C) conditions. It also shows the effect of different salt:fish ratios on the shelf-life and biogenic amine development during storage. The products with the lowest salt content corresponded to the lowest sensory acceptance. Previously frozen raw material (FRM) had higher salt uptake compared to freshly salted fish (FSF). Water phase salt (WPS %) level usually reached to suggested seafood safety levels (20%) within the 1 st week. There were significant differences (p<0.05) amongst the samples treated with different salt ratios and stored at different temperatures. Higher salt content caused higher thiobarbituric acid value indicating acceleration of lipid oxidation. Lower biogenic amine values were observed with products produced from FRM. Overall results demonstrated the advantage of using FRM for dry salting of Atlantic bonito in terms of food quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions

Koral¹,

Köse²

2018

Food Health

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“…Additionally, polyamines such as putrescine (PUT) and cadaverine (CAD), arising from ornithine and lysine, respectively, as well as spermine (SPM) and spermidine (SPD), both arising from putrescine, have also attracted a great attention ( € Onal, 2007;Koral et al, 2013;Alvarez & Moreno-Arribas, 2014;Tofalo et al, 2016). The most common monoamines in fish are histamine (HIS) and tryptamine (TRY), which are produced from histidine and tryptophan, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…The most common monoamines in fish are histamine (HIS) and tryptamine (TRY), which are produced from histidine and tryptophan, respectively. Additionally, polyamines such as putrescine (PUT) and cadaverine (CAD), arising from ornithine and lysine, respectively, as well as spermine (SPM) and spermidine (SPD), both arising from putrescine, have also attracted a great attention ( € Onal, 2007;Koral et al, 2013;Alvarez & Moreno-Arribas, 2014;Tofalo et al, 2016). BAs formation has been reported to depend on factors such as the free amino acid content, microbial activity development and accurately of processing and preservation conditions during the post-mortem period (Restuccia et al, 2015;Elsanhoty & Ramadan, 2016;Mohammed et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

Barbosa

Gonzaga

Lodetti

et al. 2017

Int J of Food Sci Tech

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Summary The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg−1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg−1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg−1) and canned grated tuna (from 70.6 to 104.4 mg kg−1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.

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“…On the other hand, the formation of biogenic amines in fish products are great concerns due to the adverse health effects of these amines, known generally as histamine poisoning (Al Bulushi et al 2009;Prester 2011). A huge amount of reports on the biogenic amine contents of salted fish exists in the literature (Başkan et al 2010;Erim 2013;Koral et al 2013, Köse et al 2012Park et al 2010;Zhai et al 2012). It was reported that consumption of fish products containing amine contents may lead to the formation of N-nitroso compounds in the human stomach, if adequate levels of nitrite are also ingested at the same time (Sen et al 2001), which can lead to stomach cancer (Mirvish 1982).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Nitrate and Nitrite in Fish Products with Improved Sensitivity by Sample Stacking-Capillary Electrophoresis

Kalaycıoğlu

Erim

2015

Food Anal. Methods

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A fast and reproducible method for the simultaneous determination of nitrate and nitrite ions in canned fish samples by capillary zone electrophoresis has been developed. The sensitivity of the method was increased by applying a sample stacking technique. Optimal separation conditions were selected as 30 mmol L −1 formic acid and 30 mmol L −1 sodium sulfate at a pH of 4.0. The separation of nitrate and nitrite ions was achieved within 2.5 min. The limits of detection obtained at a signal-to-noise ratio of 3 for nitrate and nitrite were 0.55 and 0.82 μmol L −1 , while the relative standard deviations of intra-day corrected peak areas were 0.99 and 2.74 %, respectively. Recovery values ranged between 88.7 and 104 % for both ions. The method was successfully applied to canned fish samples, namely tuna, mackerel and sardine.

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Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products

Cited by 42 publications

References 23 publications

The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions

The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

Simultaneous Determination of Nitrate and Nitrite in Fish Products with Improved Sensitivity by Sample Stacking-Capillary Electrophoresis

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