Changes in Biogenic Amines Levels ofLakerda(Salted Atlantic Bonito) During Ripening at Different Temperatures

Abstract

This study aimed to examine the content of biogenic amines (BAs) throughout the manufacture of lakerda. The effect of different ripening temperatures (+4, 15 and 20C) on BAs formations during producing of lakerda, as well as the relationship between productions of BAs and chemical properties (pH, salt content, aw and WPS) were also studied. Tyramine, spermine and phenylethylamine were the major BAs in fresh and all stages of production, respectively. During ripening, all BAs, except for spermine, decreased significantly (P < 0.05) in all temperature conditions. Surprisingly, the use of elevated temperatures (15 and 20C) for ripening significantly (P < 0.05) decreased the amines contents. In the final products, total BAs ranged from 63.93 mg/kg in the sample ripened at 15C to 68.79 mg/kg in the sample ripened at 20C. Basic chemical parameters were significantly correlated with BAs. Traditionally production of lakerda is suitable from the toxicological point of view. Practical Applications Lakerda, traditional salted fish product, are highly regarded among consumers in Mediterranean region due to the characteristic flavors and storage stability. It has been practiced for over 600 years. Nowadays, it has been still produced in traditional way according to the original recipe in Turkey; the sliced fish is handled with dry salted method and generally ripened at room temperature in order to shorten a ripening period. Lakerda is made from fatty fish mainly the members of Scombridae family. The members of Scombridae family are contain high levels of free amino acids especially histidine in their muscle, therefore they are often implicated in biogenic amine (BA) poisoning incidents. In addition, using elevated ripening temperatures could be enable formation of higher BAs. Results may benefit the fishing industry and researchers who are striving to improve the processing and marketing of salted fish.

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

“…In comparison to the present study, Ormancı and Colakoglu (2017) obtained higher salt levels and WPS% in their lakerda samples matured at different temperatures (4, 15 and 20C) with the highest value corresponding to 15C as 29.8% WPS. It is known that such products are eaten without desalting or cooking.…”

“…The pH values obtained by Ormancı and Colakoglu (2017) supported our findings. Table 4 and the figures 2 and 3 represent sensory scores of lakerda processed from fresh and frozen Atlantic bonito.…”

“…In our previous studies, we determined varying aw levels from commercial lakerda produced from Atlantic bonito and other fish products from Turkish and EU origin indicating the variations in the methodology used Koral et al, 2013). The aw results obtained by Ormancı and Colakoglu (2017) supported our findings.…”

The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt fermented fish

“…The results suggested that increasing temperature at the later fermentation stage could reduce the BAs contents in low‐salt fermented fish. Similar finding has been reported that the use of elevated temperatures (15 and 20 °C) for ripening significantly ( P < 0.05) decreased the BAs contents in salted Atlantic Bonito (Ormanci & Arik Colakoglu, ).…”

“…Although, many approaches to accelerate fermentation and improve the quality attributes of various fermented foods have been investigated, temperature was one of the key environmental parameters that affect the microbial growth and enzymatic activities during fermentation. Controlling the fermentation temperature has been shown to be the simplest and effective method of accelerating fermentation and reduce biogenic amines (BAs) generation (Xu et al, 2010;Lorentzen et al, 2015;Ormanci & Arik Colakoglu, 2017).…”