The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice

Rezaei, Masoud; Montazeri, Naim; Langrudi, Hadi Ershad; Mokhayer, B; Parviz, Mohammad; Nazarinia, Abdullah

doi:10.1016/j.foodchem.2006.05.066

Cited by 77 publications

(68 citation statements)

References 19 publications

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“…Our results are similar of those reported by Rezaei [48] which was found that the levels of putrescine, cadaverine and histamine, and bacterial loads, increased (P<0.05) during 18-days ice storage of whole farmed rainbow trout (Oncorhynchus mykiss). According to Rezaei [48] the content of biogenic amine is related with changes of Pseudomonas spp., psychrotrophic and mesophilic bacteria counts.…”

Section: Biogenic Aminessupporting

confidence: 92%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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Section: Biogenic Aminessupporting

confidence: 92%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

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“…The solvents more commonly used for the extraction of these compounds are trichloroacetic acid (Pacheco-Aguilar et al, 1998;Mendes et al, 1999;Shalaby, 1999;Ruiz-Capillas and Moral, 2001;Oliveira et al, 2004;Özogul et al 2006a;Özogul et al, 2006b;Özogul and Özogul, 2006;Rezaei et al, 2007;Özogul et al, 2008;Anderson, 2008;Bakar et al, 2010), perchloric aid (Yamanaka et al, 1989;Křížek et al, 2002;Shakila et al, 2003;Dadáková et al, 2009;Kim et al, 2009) and methanol (Kim et al, 2001;Du et al, 2002).…”

Section: Methodsmentioning

confidence: 99%

“…Other freshness indices have been pointed out for different fish species based on the correlation of biogenic amine increase with storage period, such as cadaverine concentration in salmon (Salmo gairdneri) (Yamanaka et al, 1989), cadaverine and agmatine content in smooth weakfish (Ruiz-Capillas and Moral, 2001) and putrescine and cadaverine content in trouts of the Oncorhynchus keta species (Rezaei et al, 2007;Rodrigues et al, 2013).…”

Section: Biogenic Amine Indexmentioning

confidence: 99%

Chemical Quality Indices for Freshness Evaluation of Fish

Andrade

Mársico

Godóy

et al. 2014

Journal of Food Studies

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The compounds formed in fish spoilage process have been frequently used to assess the quality of different species. Quality indices based mainly on the concentration of the products of nucleotide degradation and biogenic amine content have been proposed. However, these indicators must be calculated considering intrinsic and extrinsic factors that may affect both, biogenic amine formation and nucleotide degradation rate and pattern. In relation to the analytical methods, regardless the methodology chosen, the extraction stage is critical. High performance liquid chromatography is the technique indicated for both, biogenic amine analysis and determination of nucleotide degradation products.

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“…In fish, an increase in both diamines has been observed during storage for a variety of freshwater (carp and trout [57,58]) as well as sea fish or fish products [43]. Therefore, levels of cadaverine (chum salmon [59]), putrescine (farmed trout [60]) or both diamines [57] or an index calculated from the most abundant biogenic amines [61,62] have been proposed as quality criteria. The proposed biogenic amine index, BAI = (mg/kg putrescine ?…”

Section: Seasoningsmentioning

confidence: 99%

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

Rauscher-Gabernig

Gabernig

Brueller

et al. 2012

Eur Food Res Technol

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Biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and spermine) are nitrogenous compounds. They occur naturally in living organisms and are involved in many biological processes. Nonetheless, high amounts in food may be hazardous to human health. The diamines putrescine and cadaverine in food can potentiate the effects of simultaneously ingested histamine. In protein-rich foods, high concentrations of these diamines are indicative for hygienic deficiencies in the food chain. Even though being formed endogenously and being essential for some physiological metabolic pathways, both diamines are known as precursors for carcinogenic nitrosamines. Putrescine also plays a certain role in tumour growth. Nevertheless, no tolerable levels in foods have been established so far. The present study suggests tolerable levels in cheese, fermented sausages, fish, sauerkraut and seasonings that are based on toxicological threshold levels, occurrence of diamines in foods and food consumption in Austria. Average daily intake of putrescine via fermented food was calculated to be 6.8 (female adults) and 8.8 (male adults) mg per person.Respective numbers for cadaverine were 9.8 and 11.6 mg per person and day. For putrescine, proposed maximum tolerable levels for sauerkraut, fish, cheese, fermented sausages and seasonings are 140, 170, 180, 360 and 510 mg/kg, respectively. Likewise, for cadaverine, in sauerkraut, fish, cheese, fermented sausages and seasonings, maximum tolerable levels are 430, 510, 540, 1,080 and 1,540 mg/kg, respectively. These limits can be met by current manufacturing practices, as ascertained from the results of our own studies and from literature. Admittedly, only few data are published on toxicological threshold levels of these diamines, which mean that these tolerable levels are associated with some uncertainty.

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The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice

Cited by 77 publications

References 19 publications

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Chemical Quality Indices for Freshness Evaluation of Fish

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

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