Free Amino Acids, Trimethylamine Oxide, and Betaines of the Raw and Boiled Meats of Mantis Shrimp &lt;i&gt;Oratosquilla oratolia&lt;/i&gt;

Hirano, Tôru; Yamaguchi, Masako; Shirai, Toshiharu; Suzuki, Takeshi; Suyama, Michizo

doi:10.2331/suisan.58.973

Cited by 5 publications

(4 citation statements)

References 4 publications

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“…Production of NH 4 + from arginine as a result of its catabolism catalyzed by the arginine deaminase pathway (Leisner et al , 1994b) may, in theory, cause spoilage of shrimp or squid that contain high levels of free arginine (Asakawa et al , 1981; Hirano et al , 1992). Carnobacterium maltaromaticum and C. divergens but not C. mobile were able to produce NH 4 + in MAP shrimp, but this was not the cause of spoilage of this product (Laursen et al , 2006).…”

Section: Functional Properties Of Carnobacteriamentioning

confidence: 99%

“…The association between the presence of these compounds and spoilage is, however, not always straightforward, as production of 3-methyl-1butanal and/or 3-methyl-1-butanol in shrimp by certain C. maltaromaticum strains did not result in malty off-flavors (Laursen et al, 2006). Production of NH 4 1 from arginine as a result of its catabolism catalyzed by the arginine deaminase pathway (Leisner et al, 1994b) may, in theory, cause spoilage of shrimp or squid that contain high levels of free arginine (Asakawa et al, 1981;Hirano et al, 1992). Carnobacterium maltaromaticum and C. divergens but not C. mobile were able to produce NH 4 1 in MAP shrimp, but this was not the cause of spoilage of this product (Laursen et al, 2006).…”

Section: Effect Of Catabolic Activities On Sensory Characteristics Anmentioning

confidence: 99%

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Carnobacterium:positive and negative effects in the environment and in foods

et al. 2007

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The genus Carnobacterium contains nine species, but only C. divergens and C. maltaromaticum are frequently isolated from natural environments and foods. They are tolerant to freezing/thawing and high pressure and able to grow at low temperatures, anaerobically and with increased CO2 concentrations. They metabolize arginine and various carbohydrates, including chitin, and this may improve their survival in the environment. Carnobacterium divergens and C. maltaromaticum have been extensively studied as protective cultures in order to inhibit growth of Listeria monocytogenes in fish and meat products. Several carnobacterial bacteriocins are known, and parameters that affect their production have been described. Currently, however, no isolates are commercially applied as protective cultures. Carnobacteria can spoil chilled foods, but spoilage activity shows intraspecies and interspecies variation. The responsible spoilage metabolites are not well characterized, but branched alcohols and aldehydes play a partial role. Their production of tyramine in foods is critical for susceptible individuals, but carnobacteria are not otherwise human pathogens. Carnobacterium maltaromaticum can be a fish pathogen, although carnobacteria are also suggested as probiotic cultures for use in aquaculture. Representative genome sequences are not yet available, but would be valuable to answer questions associated with fundamental and applied aspects of this important genus.

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Section: Functional Properties Of Carnobacteriamentioning

confidence: 99%

Section: Effect Of Catabolic Activities On Sensory Characteristics Anmentioning

confidence: 99%

Carnobacterium:positive and negative effects in the environment and in foods

et al. 2007

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“…Microfiltered aqueous extracts of muscle, after removal of shell and gut, from king (P. plebejus) and from banana (P. merguiensis) prawns had levels of 0·20 and 0·14 mg g −1 free tyrosine (Chinivasagam et al 1998). The mantis shrimp (Oratosquilla oratolia) contains © 1998 The Society for Applied Microbiology, Letters in Applied Microbiology 27, 5-8 12-30 mg g −1 in the raw meat depending on season (Hirano et al 1992). It is not known if greater concentrations may occur in the integumentary area of prawns.…”

Section: Discussionmentioning

confidence: 99%

Can spoilage bacteria cause blackspot (melanosis) in stored prawns?

Chinivasagam

Bremner

Reeves

1998

Lett Appl Microbiol

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“…The flavor of dipeptides, such as anserine, is mainly due to the dissociation of the imidazole residue (Sakaguchi er al. 1982;Hirano et al 1992;Sakaguchi and Michiyo 1989;Otsuka ef al. 1992;Suyama and Shimizu 1982).…”

Section: Introductionmentioning

confidence: 99%

Relation Between the Free Amino Acids, Anserine and the Total Volatile Basic Nitrogen Produced in Muscle of Hake (Merluccius Merluccius, L.) During Iced Storage

Ruíz‐Capillas¹,

Moral²

2007

Journal of Food Biochemistry

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This work studied the development of free amino acids (FAAs) and dipeptide anserine as quality indices for gutted hake stored in ice for 25 days. The correlation of these compounds was determined with total volatile basic nitrogen (TVBN) which has been used as a quality index, for fish stored in ice. The most abundant free amino acids in hake muscle were found to be threonine, glycine, alanine, glutamic acid, β‐alanine methylhistidine. lysine and the dipeptide, anserine. The only hydrophobic free ammo adds which exhibit significant differences (P<0.05) throughout storage was tryptophan. moreover, this amino acid exhibited a very high correlation (r=0.951) with TVBN. A significant decrease in anserine (P<0.05) correlated with the increases in 1‐methylhistidine and β‐alanine throughout storage. These changes also exhibited a very high correlation with TVBN. Therefore, 1‐methylhistidine, β‐alanine anserine and tryptophan could be used as quality parameters for hake stored in ice.

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Free Amino Acids, Trimethylamine Oxide, and Betaines of the Raw and Boiled Meats of Mantis Shrimp <i>Oratosquilla oratolia</i>

Cited by 5 publications

References 4 publications

Carnobacterium:positive and negative effects in the environment and in foods

Carnobacterium:positive and negative effects in the environment and in foods

Can spoilage bacteria cause blackspot (melanosis) in stored prawns?

Relation Between the Free Amino Acids, Anserine and the Total Volatile Basic Nitrogen Produced in Muscle of Hake (Merluccius Merluccius, L.) During Iced Storage

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