Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

Rabie, Mohamed A.; Simon‐Sarkadi, Lívia; Siliha, H.; El-seedy, Soher; Badawy, Ahmed Adel El

doi:10.1016/j.foodchem.2008.12.077

Cited by 99 publications

(65 citation statements)

References 22 publications

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“…Lysine was the most abundant among the essential amino acids, whereas glutamic acid was found to be higher in the non-essential amino acids group. Rabie et al (2009) observed that the predominant free amino acids were leucine, glutamic acid, lysine, alanine, valine, aspartic acid, isoleucine and citrulline in an Egyptian salted-fermented fish product (Feseekh) during ripening. Dincer et al, (2010) also reported the high amounts of glutamic acid, alanine, lysine, leucine and aspartic acid in fish sauce, produced by incubating mixtures of sardine (Sardina pilchardus) at 6 different concentrations of sodium chloride and glucose at 37°C for 57 days.…”

Section: Resultsmentioning

confidence: 99%

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Kakati¹,

Goswami²

2017

JANS

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Abstract:Fermented Setipinna phasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinna phasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composition was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

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Section: Resultsmentioning

confidence: 99%

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Kakati¹,

Goswami²

2017

JANS

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“…Mah et al (2009) described that Jeotkal contains large amounts of precursor amino acids. Rabie et al (2009) also reported high histamine as well as other BA levels in salted-fermented fish (Feseekh) and they demonstrated that amine levels increased during ripening period of the product. Tsai et al (2006) reported high levels of histamine and BAs in 27 FFPs (fish sauce, fish paste and shrimp waste) from Taiwan.…”

Section: Histamine and Other Biogenic Amines (Bas)mentioning

confidence: 90%

“…Therefore, formation of histamine primarily relates to marine fish species and is not a potential hazard when freshwater fishes are used as raw material (Huss et al, 2003). Table 1 demonstrates the list of fish species presenting a potential health hazard for histamine poisoning (FDA, 2001;Tsai et al, 2006;Chang et al, 2008;Rabie et al, 2009). …”

Section: The Type Of Fish Species Involvedmentioning

confidence: 99%

“…The investigations also proved that such bacteria can still be isolated from salted fish products that contain high salt level and long storage time (Köse et al, 2007a). Although histamine poisoning cases or outbreaks have been reported worldwide for TFPs (Lehane and Olley, 2000;Kanki et al, 2004;Tsai et al, 2007), many incidents have been claimed to be left unreported (Tsai et al, 2005;Mah and Hwang, 2009a;Mah et al, 2009;Rabie et al, 2009). Development of biogenic amines in TFPs occurs at maturation stage during salting or fermenting, poor handling of the raw materials and improper storage conditions.…”

Section: The Risk Of Histamine Poisoing For Traditional Fish Productsmentioning

confidence: 99%

“…The time required to lower the internal temperature of fish after capture will be dependent upon a number of factors (FDA, 2001), including; (i) The harvest method: Delays in removing fish from a long line may significantly limit the amount of Table 1. Most common species identified in terms of health risk of histamine poisoning (FDA, 2001;, Tsai et al, 2006Chang et al, 2008;Rabie et al, 2009). time left for chilling and may allow some fish to heat up after death.…”

Section: Preventive Measuresmentioning

confidence: 99%

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Köse¹

2010

Turk. J. Fish. Aquat. Sci.

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Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'.Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

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Fermentation of fish‐based products

Kuda

2017

Starter Cultures in Food Production

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Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

Cited by 99 publications

References 22 publications

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Untitled

Fermentation of fish‐based products

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