Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (<i>Merluccius merluccius, L.</i>) Stored in Ice

Ruíz‐Capillas, Claudia; Moral, A. del

doi:10.1111/j.1365-2621.2001.tb08230.x

Cited by 109 publications

(58 citation statements)

References 17 publications

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“…Its amount is low compared with saltwater fish and the development of toxic levels is preceded by diminished sensory quality. Other authors also arrived at the same conclusions about biogenic amines in freshwater fish (Ruiz-Capillas and Moral, 2001;Křížek et al, 2002Křížek et al, , 2004. As far as biogenic amines are concerned, if prescribed sanitary and production practices, especially recommended storage conditions, are adhered to, the hybrid lines tested by us are a safe foodstuff.…”

Section: Resultssupporting

confidence: 48%

“…Published data on the formation of biogenic amines in freshwater fish is much scarcer (Ruiz-Capillas and Moral, 2001;Křížek et al, 2002Křížek et al, , 2004. Some studies show that differences in the formation of biogenic amines in muscle tissues of different fish species have been confirmed, and that intra-species differences in the dynamics of their formation must also be considered (Křížek and Kalač, 1998).…”

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confidence: 99%

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The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

Kordiovská¹,

Vorlová²,

Borkovcová³

et al. 2006

CZECH J ANIM SCI

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ABSTRACT:The effect of various storage temperatures (3 ± 2°C; 24 ± 1°C and -18 ± 1°C) on the formation of biogenic amines in the muscle tissue of four hybrid lines of carp (Cyprinus carpio) with respect to microbial contamination was studied. Biogenic amines were determined by fluorescence detection HPLC based on pre-column dansylchloride derivatization. The studied microbiological parameters included total plate count, coliform bacteria count and psychrotrophic bacteria count. Concentrations of biogenic amines (putrescine, cadaverine, spermidine, spermine, tyramine, histamine and tryptamine) determined in the muscle tissue of hybrids of individual lines varied depending on temperature and storage period. All four lines showed a significant increase (P < 0.01) in putrescine, cadaverine, spermidine, spermine and tyramine concentrations over 7-day storage at 3 ± 2°C (mean values 9.7 ± 9.5, 3.4 ± 4.2, 10.1 ± 13.4, 6.3 ± 2.1 and 26.2 ± 4.7 mg/kg, respectively). No histamine was detected throughout the storage period. A health-threatening level of histamine was detected in samples stored at 24 ± 1°C for 2 days, accompanied by marked sensory changes. The highest mean value was 333.0 ± 100.0 mg/kg. Higher levels reaching significance (P < 0.01) compared with fresh fish were determined for putrescine (91.3 ± 54.6 mg/kg), cadaverine (213.0 ± 83.7 mg/kg), and tyramine (138.0 ± 45.1 mg/kg). In samples stored at -18 ± 1°C for 3 months, the content of biogenic amines did not differ at the level of significance from the values determined in the fresh muscle tissue. Putrescine and cadaverine levels were the best correlates of growing bacteria count. Significant differences between individual hybrid lines of carp were detected at none of the storage temperatures, neither between individual biogenic amines nor between the microbiological indicators determined.

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Section: Resultssupporting

confidence: 48%

mentioning

confidence: 99%

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

Kordiovská¹,

Vorlová²,

Borkovcová³

et al. 2006

CZECH J ANIM SCI

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“…First reason is their toxicological effects due to intake of foods containing high concentrations of biogenic amines and due to their interaction with some medicaments (Bardocz 1995). Second is their use as biogenic quality index role as an indicators of quality and/or acceptability in some foods (Hernandez-Jover et al 1997;Ruiz-Capillas and Moral 2001).…”

Section: Significance Of Biogenic Amines In Meat and Meat Productsmentioning

confidence: 99%

Biogenic amines in meat and meat products and its public health significance: a review

et al. 2015

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Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. They are found widely in varying concentrations in meat and meat products. Public health significance lies in their toxic effects associated with high levels in meat and meat products. Owing to their consistent presence with microbial spoilage they are utilized as quality indicator in terms of spoilage/ freshness of meat and meat products. The reason for the formation of these amines is multi-factorial however the poor quality meat is the most important one, contributing substrate for microbial decarboxylases. Their presence can be analytically determined in the food stuffs by employing various techniques. The key to control biogenic amines is the good manufacturing practices. Many new technologies have also been emerged to reduce the levels of these amines to permissible limits.

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“…Thus CAD was proposed as an indicator of spoilage of this fish species (Ruiz-Capillas & Moral, 2005). The potential use of biogenic amines as quality control indices was studied by Ruiz-Capillas and Moral for hake (Merluccius merluccius) stored in ice (Ruiz-Capillas & Moral, 2001). The production of CAD occurred before the onset of microbial spoilage and this amine is proposed as an index of spoilage.…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods

2011

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Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

Cited by 109 publications

References 17 publications

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio)

Biogenic amines in meat and meat products and its public health significance: a review

Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods

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