Biogenic amine formation and bacterial contribution in fish, squid and shellfish

Forty-one species of fish, squid and shellfish were analyzed for biogenic amine (BA) contents. Most of the fish samples showed lower BA contents, whereas some samples showed higher contents than the allowable levels. Shellfish and squid samples had negligible BA levels. Four fish species containing...

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Bibliographic Details
Published in:Food chemistry 2009-09, Vol.116 (1), p.87-95
Main Authors: Kim, Min-Ki, Mah, Jae-Hyung, Hwang, Han-Joon
Format: Article
Language:English
Subjects:
Bacteria
bacterial contamination
Biogenic amines
Biological and medical sciences
Enterobacter
Enterobacter aerogenes
Enterobacter spp
Fish
Fish and seafood industries
food analysis
food composition
food contamination
Food industries
food storage
Fundamental and applied biological sciences. Psychology
microbial load
scombroid poisoning
seafoods
Shellfish
Squid
Storage
storage quality
storage temperature
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Summary:Forty-one species of fish, squid and shellfish were analyzed for biogenic amine (BA) contents. Most of the fish samples showed lower BA contents, whereas some samples showed higher contents than the allowable levels. Shellfish and squid samples had negligible BA levels. Four fish species containing high BA levels were analyzed for changes in histamine contents during storage. In the most samples, the histamine contents remarkably increased up to 36.6–2123.9 mg/kg after 24 h of storage at 25 °C, while the contents began to gradually increase after 2–3 days of storage at 4–10 °C. The dominant microbial group was enterobacteria throughout the storage period. Meanwhile, out of total 119 strains isolated from different fish species showing high BA levels, 23 strains identified as Enterobacter aerogenes produced large amounts of histamine, putrescine and cadaverine, and 33 strains identified as two different Enterobacter spp. produced less histamine but large amounts of putrescine and cadaverine.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.02.010