Multiple Compound Quality Index for Cold-Smoked Salmon (Salmo salar) Developed by Multivariate Regression of Biogenic Amines and pH

Abstract

Production of biogenic amines during chill storage of 12 lots of cold-smoked salmon was studied. These data allowed for a multiple compound quality index to be developed by multivariate regression (partial least square regression). The quality index was based on concentrations of cadaverine, histamine, putrescine, and tyramine and pH and showed good correlation with sensory assessments. Biogenic amines were indicators of spoilage rather than casual agents of spoilage off-flavors. Four different biogenic amine profiles were found at the time of spoilage in cold-smoked salmon. These were the results of differences in the spoilage microflora. Histamine was detected above regulatory limits but below toxic levels. Measurements of salt and dry matter for calculation of water phase salt could be substituted by rapid water activity measurements.

Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets

“…Data indicated that the storage and temperature conditions influenced microbial growth, a fact easily observed when comparing samples stored in controlled temperature conditions in the lab that present low CoV compared to the ones stored in retail market conditions. In this study, LAB and Enterobacteriaceae were the predominant groups present in commercial vacuumpacked cold-smoked fish, and this is in agreement with other previous studies (Leisner et al, 1994;Hansen, 1995;Jorgensen et al, 2000b). However, some differences in the behavior of LAB and Enterobacteriaceae in products were observed among the different producers.…”

“…The findings also showed that a significant number of bacteria present on commercial Portuguese cold-smoked salmon produce tyramine and histamine, dependent on the producer and week of storage. The presence of high levels of LAB and Enterobacteriaceae in products may be associated with the presence of biogenic amine-producing bacteria, since some species of these groups are indicated as biogenic amines producers (Jorgensen et al, 2000b;Cid et al, 2008;Curiel et al, 2011;Bunka et al, 2013). Most of these Enterobacteriaceae belong to the genera Serratia and Enterobacter, the most frequently isolated from cold-smoked salmon (Hansen and Huss, 1995;Jorgensen et al, 2000a;Silva et al, 2002).…”

“…Identification of the spoilage microflora and biogenic amine production of single and cocultures growing in cold-smoked salmon was also studied by Jorgensen et al (2000b), and these have been used as chemical indicators of seafood quality (Jørgensen et al, 2000a;Ozogul and Ozogul, 2006;Fadhlaoui-Zid et al, 2012).…”

Effects of different thawing methods on the quality of meagre fillets

“…In addition, TVB-N values vary from species to species; the acceptable limits of TVB-N reported in the literature are in the range [30][31][32][33][34][35] mg N/100 g (21,32). In contrast to our study, Ersoy et al (2008) found the lowest TVB-N values by thawing eel fillets exposed to air.…”

“…If the deterioration is caused by anaerobic bacteria, then pH will decrease due to the production of lactic acid. Conversely, pH increases if the spoilage process leads to the production of biogenic amines, most of which have basic characteristics (30). pH values were highest for water thawed samples, 7.65±0.06.…”