Histamine Formation in Abusively Stored Pacific Mackerel: Effect of CO₂‐Modified Atmosphere

Abstract

whole Pacific mackerel @comber juponicus) were abusively stored at 20°C in air or 80% COz, balance air. Samples were analyzed for amines using a modified amino acid analyzer. Following 24 br storage, levels of histamine, tyramine, putrescine, and cadaverine increased only slightly above the low levels observed initially. During the next 24 hr, the amine content increased dramatically. Levels in the air control samples were about twice those in the modified atmosphere samples. In a separate trial, amine levels in fish stored 3 days were higher still and similar in the two atmospheres. Thus, in neither trial did CO*-modified atmosphere storage lead to increased I production of potentially toxic amines.

Microbiological and Physicochemical Properties of Red Claw Crayfish (Cherax quadricarinatus) Stored in Different Package Systems at 2 °C

“…could provide an extra assurance for the stored red claw to be an unlikely source of histamine. Certain strains of Lactobacilli can decarboxylate histidine and produce histamine poisoning during fish storage, and the presence of CO 2 reduced the incidence (Watts and Brown 1982).…”

Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus)

“…The importance of estimating the concentration of histamine in fish and fish products is related to its impact on human health and food quality. Histamine formation in MAP has been found to be lower than in the air (Özoğul et al, 2002;Watts and Brown, 1982).…”

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

“…Indole has been used as a spoilage indicator for shrimp and other crustaceans (Snellings, Takenaka, Kim-Hayes, & Miller, 2003). Other compounds produced during spoilage include hydrogen sulfide, dimethyl sulfide, and methyl mercaptan from sulfur-containing amino acids; various amines, ammonia, skatole, putrescine, and cadaverine from amino acids; lower fatty acids from sugars such as glucose and ribose; carbonyl compounds from lipids (Avery & Lamprecht, 1988;Smith, Nickelson, Martin, & Finne, 1984;Watts & Brown, 1982). Loss of freshness, which often precedes microbial spoilage, primarily involves autolytic reactions controlled by endogenous enzymes present in the muscle tissue as well as those leaching from the gut (Ashie et al, 1996).…”