Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

Lapa‐Guimarães, Judite; Trattner, Sofia; Picková, Jana

doi:10.1016/j.foodchem.2011.05.010

Cited by 15 publications

(11 citation statements)

References 45 publications

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“…The use of two weak acids (sorbate and benzoate), in combination with clove, inhibited the decarboxylative action of an aminobiogenetic E. aerogenes strain isolated from fish ( Wendakoon and Sakaguchi, 1993 ). Benzoate and sorbate were also used to limit BA production during the storage of two different type of fishery products (cod roe and pearl mullet filets, respectively; Lapa-Guimarães et al, 2011 ; Gençcelep et al, 2014 ).…”

Section: Technological Factors For Controlling Biogenic Amine Accumulmentioning

confidence: 99%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.

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Section: Technological Factors For Controlling Biogenic Amine Accumulmentioning

confidence: 99%

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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“…; Lapa‐Guimarães et al . ), in Europe; the only permitted caviar preservatives are boric acid and sodium borate at maximum concentration of 4 g kg −1 , Commission Regulation (EU) 1129/2011. Borax use is prohibited in the USA (Shin et al .…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 99%

“…Packaging in anaerobic condition is also used for the control of contamination and spoilage of caviar (Salmani et al 2009). In other fish roe, the addition of preservatives (as sodium benzoate or citric acid) or colourant is permitted (Kirschbaum et al 2006;Lapa-Guimarães et al 2011), in Europe; the only permitted caviar preservatives are boric acid and sodium borate at maximum concentration of 4 g kg À1 , Commission Regulation (EU) 1129/2011. Borax use is prohibited in the USA (Shin et al 2010).…”

Section: Functional Plasticity: the Effects Of Sturgeon Farming On Camentioning

confidence: 99%

The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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Caviar consumption is increasing, and main projections indicate that the presumable maximum production will be of 3000 t year−1. From the productive point of view, the principal difference from the past caviar production is the definitive shift from wild to farmed caviar. Due to the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential to reshape caviar consumption. Luxury market is extremely lucrative, it accounted for €217–€253 billion in 2016 and this is about 1.5 times of world aquaculture production. However, these perspectives are not only positive as this market segment is also affected by the diffusion of imitation (i.e. caviar substitutes, in this case). The proliferation of caviar substitutes can be interpreted as a kind of commercial Müllerian mimicry, while the adoption of new marketing strategy defined ‘Masstige’, which describes a downward luxury extensions directed towards middle‐class consumers and introduces new perspectives to this sector in its totality. What suggestions can be made by observing luxury consumers attitudes? This review takes into consideration the relation between sturgeon farming and quality of caviar on the light of modern societal changes. The main challenge for sturgeon aquaculture will be to spread a positive image of farmed caviar, thus introducing the aspects of excellence related to extensive aquaculture in controlled conditions by the adoption of shared rules on caviar quality. The most interesting aspects emerged are related to potential social expansion of caviar consumption, particularly in the middle‐class consumers.

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“…Therefore, the information on the seasonal changes in FA contents of whiting roes might contribute to the future studies on this respect in the Black Sea. The most widely recognised and valuable caviare is made from sturgeon harvested from the Caspian Sea, but caviares from other fish like catfish, salmon, lumpfish, flying fish, herring, mullet and cod are also consumed worldwide (Lapa-Guimarães et al, 2011). However, the roes of other existing marine species are also edible (Rinc on-Cervera et al, 2009).…”

Section: Dec Jan Feb Mar May Apr Jun Jul Aug Sep Oct Novmentioning

confidence: 99%

Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

Tufan

Köse

2013

Int J of Food Sci Tech

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Summary Whiting is a commercially important fish species of the world. This study demonstrates monthly variations in lipid and fatty acid (FA) contents of muscle, liver and roes of Black Sea whiting, Merlangius merlangus euxinus. Significant changes occurred in lipid contents between months (P < 0.05) with the highest values representing in liver 33.8–64.5%. Total polyunsaturated fatty acids (PUFA) in all groups were higher than total saturated and monounsaturated FAs with significant variations between months (P < 0.05). The highest PUFA of muscles, livers and roes were 60.0, 45.9 and 50.9%, respectively. The main FA was docosahexaenoic acid (DHA) of muscle tissue and roes, while oleic acid was the major FA in livers. Although about 164–357 g in muscle tissue or 224–392 g of whiting roe are necessary to consume to cover 1 g day−1 of eicosapentaenoic acid (EPA)+DHA for a healthy diet, only as low as 5.5–10.0 g of liver would be enough to cover the same amount of daily EPA+DHA requirement. The results indicated that whiting livers constitute a rich and underexploited source of polyunsatured FAs. Furthermore, the results may aid further research on the nutritional studies, the physiology and stock management of whiting species.

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Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

Cited by 15 publications

References 45 publications

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

The future of caviar production on the light of social changes: a new dawn for caviar?

Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

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