Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures

Liu, Zhongyi; Zhong, Peng-Peng; Zhang, Ping; Zeng, Mu-Qing; Zhu, Chi-Fang

doi:10.1002/jsfa.3852

Cited by 9 publications

(8 citation statements)

References 34 publications

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“…Among them, putrescine had the highest content (3.0 mg/kg DW), followed by tyramine (2.6 mg/kg DW), spermine (2.0 mg/kg DW), spermidine (1.4 mg/kg DW), and cadaverine (1.1 mg/kg DW), but no histamine was detected. The results were similar to those of Liu et al (2010), except that small amount of histamine (0.28 mg/kg) but no cadaverine was detected in their samples. The slight differences may be due to the different fish culture locations of the grass carp (Zhejiang Province vs Hunan Province).…”

Section: Resultssupporting

confidence: 82%

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Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Zhang

Liu

et al. 2010

J Food Sci Technol

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The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure.

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Section: Resultssupporting

confidence: 82%

“…It is popular not only for its special chewiness and flavor but also longer shelf life (Tan et al 2006). In terms of nutrition, cured fish is a rich source of high quality proteins as well as some vitamins and minerals (Liu et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Zhang

Liu

et al. 2010

J Food Sci Technol

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“…The initial values of TRM, PUT, HIM, SPD, and SPM were 1.77, 0.53, 28.62, 1.16, and 6.31 mg/kg, respectively. SPD and SPM are considered natural amines in fish muscle (8,17). The initial concentrations of SPD and SPM were similar to the research on grass carp reported by Zhai et al (32).…”

Section: Resultssupporting

confidence: 81%

“…research has focused on the control of BA formation, such as high pressure treatments (19), modified atmosphere packaging (4), and fermentation (17). However, few reports have focused on the formation of BAs as influenced by salt concentration.…”

mentioning

confidence: 99%

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C

Wang

Luo

Yin

et al. 2014

Journal of Food Protection

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The effects of different salt concentrations on the quality changes of grass carp (Ctenopharyngodon idella) fillets were evaluated in terms of biogenic amines, adenosine triphosphate and its related compounds, sensory attributes, total volatile basic nitrogen (TVB-N), and total viable counts during 4 and 20 °C storage. Grass carp fillets were brined in solutions of 2% NaCl (T1) and 10% NaCl (T2), and unsalted carp fillets were used as controls (CK). T1 and T2 showed higher sensory scores than CK. According to the TVB-N values, CK, T1, and T2 could maintain the freshness of carp for approximately 9, 12, and 27 days, respectively, when stored at 4 °C. The higher salt concentration had better inhibitory effect on the accumulation of some biogenic amines, such as tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), and cadaverine (CAD). TVB-N of untreated grass carp fillets showed a significant (P < 0.05) correlation with TRM, PHE, PUT, and CAD during storage. PUT and CAD showed a significant (P < 0.05) correlation with TVB-N for T2 at 20 °C and T1 at 4 °C.

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“…Monascus species can esterify mixed acids and ethanol to form esters such as ethyl caproate that contribute to the aroma of the Chinese liquor. This species can also produce citric acid, acetic acid, succinic acid, and substances with physiological activity that facilitate the formation of flavor and provide health benefits [14,16].…”

Section: Molds Are Dominant In the Fungal Communitymentioning

confidence: 99%

PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters

Xiong

Hu²,

Yan³

et al. 2014

Journal of Microbiology and Biotechnology

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A systematic investigation was performed on the bacterial, Bacillus, fungal, and yeast communities of the three types of Daqu (mechanically prepared, manually prepared, and mixed prepared) used in Baiyunbian Company by reconditioning PCR-denaturing gradient gel electrophoresis (PCR-DGGE). The DGGE results showed that the microbes in the three types of Daqu were mainly thermotolerant and thermophilic microbes, and the most dominant bacterial species were Bacillus and Virgibacillus, followed by Lactobacillus and Trichococcus. Furthermore, the dominant fungi were found to be molds, such as Rasamsonia, Penicillium, Aspergillus, and Monascus, and the dominant yeasts were Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Pichia anomala, and Debaryomyces hansenii. In general, the three types of Daqu showed slight differences in microbial communities, and the Shannon indexes (H') of the manually prepared and mechanically prepared Daqu were similar. The results suggest that mechanically prepared Daqu can replace manually prepared Daqu in liquor production, and this research provides useful information for liquor production and process improvement.

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Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures

Abstract: Fermentation with mixed starter cultures of L. casei, S. lactis, S. cerevisiae Hansen and M. anka significantly improved the characteristics of grass carp muscles and controlled the accumulation of biogenic amines.

Cited by 9 publications

References 34 publications

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C

PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters

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