Potential Hazards in Cold‐Smoked Fish: Biogenic Amines

Flick, George J.; Oria, Maria; Douglas, Laura

doi:10.1111/j.1365-2621.2001.tb15528.x

Cited by 69 publications

(60 citation statements)

References 91 publications

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“…and Photobacterium sp. were predominant microflora (Flick et al, 2001). This was similar to our results that CAD level was highly correlated (r = 0.92) with dominant spoilage microflora, Pseudomonas sp.…”

Section: Change Of Bassupporting

confidence: 81%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index as Pseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 -12 days.

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Section: Change Of Bassupporting

confidence: 81%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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show abstract

“…This can be explained that histamine might have been consumed by the fermenting microflora as a nitrogen source . Histamine is potentially hazardous and the causative agent of amine intoxication associated with the consumption of seafood (Flick, Oria, & Douglas, 2001).…”

Section: Biogenic Aminesmentioning

confidence: 99%

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

Xia

Yang

et al. 2010

Food Chemistry

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“…The most common fish associated with histamine fish poisoning or scombroid fish poisoning or scombrotoxicosis are scombroid fish including tuna, mackerel and saury, and non-scombroid fish including bluefish, mahi-mahi, sardine, anchovy, herring, and marlin (Flick, Oria, & Douglas, 2001). Different concentrations have been gazetted for the establishment of guidelines such as 'safe for consumption', or 'acceptance' for different fish species (Arnold & Brown, 1978).…”

Section: Introductionmentioning

confidence: 99%

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

et al. 2010

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a b s t r a c tThe biogenic amines formation in barramundi (Lates calcarifer) slices kept for 15 days at 0°C and 4°C were investigated using nine biogenic amines, total plate counts and biogenic amines formers. Significant differences in biogenic amines concentrations of barramundi slices stored at 4°C and at 0°C after 3 days of storage were observed. All amines, except tryptamine, 2-phenylethylamine, tyramine and agmatine in the slices increased with time during storage at both temperatures. At the end of the storage period, histamine concentrations were 82 mg/kg and 275 mg/kg for samples kept at 0°C and 4°C, respectively. At day 15, the total plate count was approximately 8.6 log CFU/g for sample kept at 0°C and 9.7 log CFU/g for samples kept at 4°C. Histamine-forming bacteria (HFB) in all samples ranged from 5.4 to 6.1 log CFU/g at 0°C and 4°C, respectively. The observed shelf-life of barramundi slices were 6-9 days.

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Potential Hazards in Cold‐Smoked Fish: Biogenic Amines

Cited by 69 publications

References 91 publications

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

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