Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature

Abstract

Little research has been published on the indicators of spoilage in Mediterranean molluscan shellfi sh and crustaceans. Thus is why we studied changes in the concentrations of endotoxin and four biogenic amines (histamine, putrescine, tyramine and cadaverine) in European common squid (Loligo subulata, Lamarck, 1798), musky octopus (Eledone moschata, Lamarck, 1798), Norway lobster (Nephrops norvegicus, Linnaeus, 1758), and mussel (Mytilus galloprovincialis, Lamarck, 1819) from the Adriatic Sea stored at room temperature for 24 h. Endotoxin load in fresh squid, Norway lobster, and mussel (<1 EU mg -1 ) indicated good microbiological quality of raw samples. Biogenic amine index (as the sum of histamine, putrescine, tyramine, and cadaverine) correlated well with endotoxin load in squid (r=0.978, p<0.001) and musky octopus (r=0.874, p<0.01). A good correlation was also found between endotoxin and putrescine in Norway lobster (r=0.777, p<0.05). The highest endotoxin load was found in decomposed mussels and was associated with histamine alone. In conclusion, increase in biogenic amine levels is species-specifi c. Endotoxin analysis could be used for rapid assessment of microbiological quality of cephalopods and shellfi sh.

Perubahan Fisiko-Kimiawi, Mikrobiologi Dan Histamin Bakasang Ikan Cakalang Selama Fermentasi Dan Penyimpanan

“…Hal ini sesuai dengan standar (BSN, 2006), batas maksimum TPC untuk ikan segar adalah 5.0x10 5 CFU/g. Akan tetapi, hasil penelitian Prester et al (2010) menyimpulkan bahwa karakteristik secara mikrobiologis yang baik belum tentu menunjukkan kondisi bahan baku baik, karena indeks amin biogenik (histamin, putressin, tyramin, dan kadaverin) mempunyai korelasi yang tinggi terhadap kandungan endotoksin dari cumi-cumi (r=0.978 dengan p<0.001) dan musky octopus (r=0.874 dengan p<0.01), bahkan kandungan endotoksin yang tinggi berkorelasi dengan dekomposisi bahan dan peningkatan kandungan histamin. Hal ini yang perlu diwaspadai pada pengolahan bahan pangan, khususnya hasil perikanan.…”

Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage

“…Therefore, their accumulation in a variety of products such as Indian mackerel (Rastrelliger kanagurta), barramundi (Lates calcarifer), mackerel (Pneumatophorus japonicus), carp (Cyprinus carpio), orange-spotted grouper (Epinephelus coioides), hake (Merluccius merluccius), tigertoothed croaker (Otalithes ruber), milk Fish (Chanos chanos), and Indian whiting (Sillago indica) has been studied (Arulkumar, Karthik, Paramasivam, & Rabie, 2017;Bakar, Yassoralipour, Abubakar, & Rahman, 2010;Bita, Malekpouri, Mohammadian, Varzi, & Kochaian, 2015;Jiang et al, 2013;Chong, Abubakar, Rahman, Bakar, & Zaman, 2014;Krizek, Vacha, Vorlova, Lukasova, & Cupakova, 2004;Moini et al, 2012;Ruiz-Capillas & Moral, 2001). Regarding crustaceans, the biogenic amine content of humpback shrimp (Pandalus hypsinotus) and swimming crab (Portunus trituberculatus) available in retail markets of Korea (Kim, Mah, & Hwang, 2009) as well as their accumulation during storage of shrimp species (Litopenaeus setiferus, L. brasiliensis, and L. vannamei) and Norway lobster (Nephrops norvegicus) have been reported (Benner, Staruszkiewicz, Rogers, & Otwell, 2003;Prester, Orct, Macan, Vukusic, & Kipcic, 2010). In addition, the composition of the microecosystem that develops during storage of Norway lobster tail meat has been assessed (Bekaert, Devriese, Maes, & Robbens, 2015;Gornik, Albalat, Macpherson, Birkbeck, & Neil, 2011).…”

“…reported the accumulation of putrescine and cadaverine during storage of L. setiferus at 0 and 12 C for 16 and 4 days, respectively, as well as L. brasiliensis at 24 and 36 C for 48 and 24 hr, respectively. Finally,Prester et al (2010) reported the increase of putrescine content during storage of Norway lobster at 22 C for 24 hr. Interestingly, in the latter study, histamine, tyramine, and cadaverine were not detected during storage Bita et al (2015).…”

Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage

“…In the case of storage of crustaceans, which are histidine rich, the deteriorative process is often associated with histamine formation . Hygienic qualities, handling and storage (time and temperature) are factors determining the level of histamine in seafood . Histamine in fresh seafood stored for 12 h at room temperature reached >75 µg g −1 (wet weight) and accumulate to over 500 µg g −1 (wet weight) in commercial canned seafood .…”

“…Hygienic qualities, handling and storage (time and temperature) are factors determining the level of histamine in seafood . Histamine in fresh seafood stored for 12 h at room temperature reached >75 µg g −1 (wet weight) and accumulate to over 500 µg g −1 (wet weight) in commercial canned seafood . Several bacteria possess histidine decarboxylase, an enzyme which transforms the free amino acid histidine into histamine .…”