Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico

Pacheco‐Aguilar, Ramón; Lugo‐Sánchez, María Elena; Villegas-Ozuna, R.E.; Robles-Burgueño, Refugio

doi:10.1006/jfca.1998.0574

Cited by 19 publications

(9 citation statements)

References 26 publications

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“…; Pacheco‐Aguilar et al . ). In the present study, higher correlations were found between the numbers of HFB and the low histamine levels in treated groups during chilled storage ( r = 0.85 for T1 group, r = 0.76 for T2 group, P < 0.05) as compared to control group ( r = 0.66, P > 0.05).…”

Section: Resultsmentioning

confidence: 97%

Effect of Natural Extracts (Mentha spicata L. andArtemisia campestris) on Biogenic Amine Formation of Sardine Vacuum-Packed and Refrigerated (Sardina pilchardus) Fillets

Houicher

Küley

Özoğul

et al. 2015

Journal of Food Processing and Preservation

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Ethanolic extracts from mint and artemisia were applied on vacuum-packed sardine fillets in order to investigate their effects on biogenic amine formation during 21 days at 3 ± 1C. Three different groups were tested: control group (without ethanolic extracts), T1 (mint extract -1% w/v) and T2 (artemisia extract -1% w/v). Natural extract treatments combined with vacuum packaging resulted in a significant shelf life extension of the sardine fillets of 7 days. Treated groups had lower (P < 0.05) histamine, tyramine and cadaverine contents than control samples. Mint extract was the most effective in decreasing biogenic amine production in fish muscle, while the artemisia extract treatment contributed to maintain histamine-forming bacteria at low levels until day 17 of chilled storage. Our findings suggest the application of mint and artemisia extracts in fish industry since they improve food safety and increase product's shelf life without altering the sensory properties of fish. PRACTICAL APPLICATIONSSeafood products containing high concentrations of biogenic amines have limited shelf lives, in particular for their impact on food quality and human health. Therefore, many preservatives are added to foods as antimicrobial agents, although consumers today prefer the presence of natural additives in food products and avoid chemical preservatives for their potential toxicity. Plants are a rich source of a large number of biologically active compounds, and hence, their extracts possess antimicrobial activities. The results of the present work show the efficiency of plant extract treatment combined with vacuum packaging in decreasing biogenic amine contents and extending the shelf life of sardine. This study also suggests the application of Mentha spicata and Artemisia campestris extracts in the food industry as natural preservatives since they improve food safety and increase product's shelf life.

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Section: Resultsmentioning

confidence: 97%

Effect of Natural Extracts (Mentha spicata L. andArtemisia campestris) on Biogenic Amine Formation of Sardine Vacuum-Packed and Refrigerated (Sardina pilchardus) Fillets

Houicher

Küley

Özoğul

et al. 2015

Journal of Food Processing and Preservation

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“…Histamine was analysed by HPLC according to Pacheco-Aguilar, Lugo-Sánchez, Villegas-Osuna, and Robles-Burgueño (1998), with slight modifications in the mobile phase. Histamine was derivatised using the methodology of Vázquez-Ortíz, Caire, Higuera-Ciapara, and Hernández (1995).…”

Section: Histaminementioning

confidence: 99%

Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process

et al. 2010

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“…Moreover, the potential toxicity of biogenic amines is not destroyed by freezing, cooking, smoking, curing or canning (López‐Sabater et al. , 1994; Pacheco‐Aguilar et al. , 1998).…”

Section: Introductionmentioning

confidence: 99%

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Xu¹,

Xia²,

Kim³

2009

Int J of Food Sci Tech

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Biogenic amines, total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) concentrations in the muscle of postmortem Chinese mitten crab stored at 4 and 20°C were studied. Among five biogenic amines, histamine, tyramine, tryptamine, putrescine and cadaverine, histamine was the main biogenic amine formed during the storage time and reached highest levels of 91.22 mg kg )1 after 72 h at 4°C and 181.23 mg kg )1 after 24 h at 20°C. Histamine could be used a safety index for crab. The levels of other biogenic amines were less than 10 mg kg )1 and fluctuated with storage time. TVB-N and TMA-N levels did not change greatly throughout 72 h storage at refrigerated temperature. TVB-N and TMA-N were not considered to be reliable indicators of the freshness of crab.

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Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico

Cited by 19 publications

References 26 publications

Effect of Natural Extracts (Mentha spicata L. andArtemisia campestris) on Biogenic Amine Formation of Sardine Vacuum-Packed and Refrigerated (Sardina pilchardus) Fillets

Effect of Natural Extracts (Mentha spicata L. andArtemisia campestris) on Biogenic Amine Formation of Sardine Vacuum-Packed and Refrigerated (Sardina pilchardus) Fillets

Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

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