Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

Abstract

Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29°C) and ice temperature (0°C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g −1 after 16 h, close to the upper limit (7 log CFU g −1 ) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g −1 were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r 2 0 −0.963, P<0.01) as well as cadaverine with lysine (r 2 0 −0.750, P<0.05). However, tyramine-tyrosine demonstrated a weaker relationship (r 2 0 −0.138, P>0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.

Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence

“…Bakar et al found that the spermidine levels changed significantly when the silver sea perch was stored at 0°C for nine days (Bakar, Yassoralipour, Bakar, & Rahman, 2010). However, other scholars found that the spermidine content changed only slightly under the same conditions, using spotted mackerel (Scomberomorus commerson) and Indian mackerel (Rastrellinger kanagurta) as the specimens (Mohan, et al, 2009;Chong, Bakar, Rahman, Bakar, & Zaman, 2012). This is mainly due to the different nutrients and microorganisms in various types of aquatic food.…”

Concentrations of biogenic amines in fish, squid and octopus and their changes during storage

“…Chong, Abu Bakar, Rahman, Bakar, and Zaman (2012) found that the level of HIM in Indian mackerel (Rastrellinger kanagurta) stored in ice for 16 days was 8.3 mg kg À1 , while the level increased to 962 mg kg À1 when the sample was stored at 27°C for 20 h. It has been proved that the formation of BA in aquatic products may be strongly influenced by the loaded microbial floras such as the mesophilic bacteria and the psychrophilic bacteria (Moini et al, 2012). Many studies have been conducted to examine the relationship between the microbial flora and the formation of BA in aquatic foods (Chong et al, 2012;Moini et al, 2012).…”

Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

“…Histamine in marine fishes is formed mainly through the decarboxylation of l-histidine by exogenous HDC released by some histamine-producing bacteria (Chong et al, 2014). Therefore, higher HDC activity is associated with more accumulation of histamine (Kung et al, 2006).…”