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

Hu, Yue; Huang, Zhiyong; Li, Jian; Yang, Hsi-Chi

doi:10.1016/j.foodchem.2012.06.121

Cited by 93 publications

(55 citation statements)

References 24 publications

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“…The formation of biogenic amines in aquatic products depends on several factors, such as the free amino acid contents, the presence of bacterial biogenic amine decarboxylases, and favorable environmental conditions (Ercolini et al, 2009). In this sense, the data reported by Hu et al (2012) are difficult to compare with ours, since it is unknown how the samples were treated before the experiment. Based on the discussion provided by the authors, we believe that the low histamine concentration in the octopus samples was due to low levels of the microbial enzyme for decarboxylation of histidine.…”

Section: Influence Of Chilling Time On Biochemical Parametersmentioning

confidence: 83%

“…There is no precedent of acute histamine intoxication due to direct consumption of octopus, but other authors have previously reported an increase in the histamine concentration with extended chilling hours. Hu et al (2012) reported that the contents of biogenic amines, in particular putrescine, cadaverine, and tyramine, increased above 100 mg/kg after five days of chilling storage in octopus purchased at a supermarket and stored at 4°C; however, this was not observed for histamine whose range was 1.3 to 9 mg/kg. The authors mentioned that the increase in biogenic amines was highly related to the growth of mesophilic and psychrophilic bacteria, except histamine for which no correlation was found.…”

Section: Influence Of Chilling Time On Biochemical Parametersmentioning

confidence: 97%

“…Post-mortem deterioration of the octopus muscle is associated with several factors involving enzymatic and microbial activities, which contribute to limit its shelf life during storage (Hu et al, 2012). Temperature control is the most important physical factor for the preservation of seafood, and it is also important for the prediction of the remaining days of the shelf life of a product.…”

Section: Introductionmentioning

confidence: 99%

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Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

et al. 2016

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There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4 o C) and the correlation of the sensory quality index with microbiological counting and the biochemical indicators (hypoxanthine, histamine and volatile amines). A total of 112 whole raw octopuses (average weight of 896 g) were randomly selected from seven batches and exposed to 4°C for 18, 24, 48, 72, 84, 96, and 100 h. The histamine concentration (91.7%), followed by the counts of psychrotrophic bacteria (5.5%) and hypoxanthine (2.2%), were the predictors from the redundancy analysis that better explained the changes taking place during the chilling hours. After 72 h of chilling, the microbial count was determined to be log 4.7 CFU/g, and the octopus samples were classified as B quality (minor sensory quality defects) based on the sensory quality scale. Although the samples were not classified as unacceptable at 100 h of refrigeration by the sensory index, the level of histamine reached the defect action level (5 mg/100 g) as ruled by the International Food Safety Authorities. The shelf life of the red octopus in chilling storage was predicted to be 119 h.

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Section: Influence Of Chilling Time On Biochemical Parametersmentioning

confidence: 83%

Section: Influence Of Chilling Time On Biochemical Parametersmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

et al. 2016

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“…The formation of histamine in marine fishes depends on various factors, such as l-histidine content in fish, the presence of bacterial HDC and favourable environmental conditions (Hu et al, 2012). Usually, the levels of l-histidine in marine fishes would gradually increase with prolonged storage time due to proteolysis by endogenous and exogenous proteases Hungerford, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…After being centrifuged (10,000 rpm) for 20 min at 4 °C, the supernatant was collected and derivatized based on a modified method (Hu et al, 2012). Briefly, 0.5 mL of supernatant was firstly mixed with 100 μL of 2 M sodium hydroxide to adjust the pH to 9.5, then reacted with 1 mL of 10 mg/mL dansyl chloride at 60 °C for 30 min for derivatisation.…”

Section: Determination Of Histamine Contentmentioning

confidence: 99%

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

Zou

Hou

2016

Food Sci. Technol

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Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.Keywords: histamine; histidine decarboxylase; Enterobacter aerogenes; chub mackerel.Practical Application: This survey allows knowing histamine accumulation in chub mackerel at various storage temperatures.

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Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques

Zhu

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Freshness is an important quality of squid with respect to determining the market price. The methods of evaluation of freshness fail to be widely used as a result of the lack of rapidity and quantitation. In the present study, a rapid and non‐destructive quantification of squid freshness by Fourier transform infrared spectroscopy (FTIR) spectra combined with chemometric techniques was performed. RESULTS The relatively linear content change of trimethylamine (TMA‐N) and dimethylamine (DMA‐N) of squid during storage at 4 °C indicated their feasibility as a freshness indicator, as also confirmed by sensory evaluation. The spectral changes were mainly caused by the degradation of proteins and the production of amines by two‐dimensional infrared correlation spectroscopy, among which TMA‐N, DMA‐N and putrescine were the main amines. The successive projections algorithm (SPA) was employed to select the sensitive wavenumbers to freshness for modeling prediction including partial least‐squares regression, support vector regression (SVR) and back‐propagation artificial neural network. Generally, the SPA‐SVR model of the selected characteristic wavenumber showed a higher prediction accuracy for DMA‐N (R2P = 0.951; RMSEP = 0.218), whereas both SPA‐SVR (R2P = 0.929; RMSEP = 2.602) and Full‐SVR (R2P = 0.941; RMSEP = 2.492) models had a higher predictive ability of TMA‐N. CONCLUSION The results of the present study demonstrate that FTIR spectroscopy coupled with multivariate calibration shows significant potential for the prediction of freshness in squid. © 2021 Society of Chemical Industry

show abstract

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

Cited by 93 publications

References 24 publications

Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

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

Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques

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