Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)
Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values r...
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Published in | Journal of food protection Vol. 68; no. 8; pp. 1683 - 1689 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Des Moines, IA
International Association of Milk, Food and Environmental Sanitarians
01.08.2005
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Abstract | Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 +/- 0.03, 21.33 +/- 5.82%, and 44.06 +/- 12.47 mg/100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was highest (batch 1), especially for enterobacteria and enterococci. Tyramine was the most abundant amine, reaching values from nondetectable to 90 mg/kg, whereas histamine did not surpass 20 mg/kg. Among the microorganisms isolated, Enterobacter cloacae, Aerococcus viridans, Kocuria varians, and Staphylococcus chromogenes were able to decarboxylate amino acids and produce biogenic amines in vitro. Most (70.59%) of the microorganisms identified were able to produce histamine, 23.53% were able to produce the diamines putrescine and cadaverine, and only 11.76% were able to produce tyramine, although this substance was the major biogenic amine found in anchovy samples. |
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AbstractList | Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 +/- 0.03, 21.33 +/- 5.82%, and 44.06 +/- 12.47 mg/ 100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was highest (batch 1), especially for enterobacteria and enterococci. Tyramine was the most abundant amine, reaching values from nondetectable to 90 mg/kg, whereas histamine did not surpass 20 mg/kg. Among the microorganisms isolated, Enterobacter cloacae, Aerococcus viridans, Kocuria varians, and Staphylococcus chromogenes were able to decarboxylate amino acids and produce biogenic amines in vitro. Most (70.59%) of the microorganisms identified were able to produce histamine, 23.53% were able to produce the diamines putrescine and cadaverine, and only 11.76% were able to produce tyramine, although this substance was the major biogenic amine found in anchovy samples. |
Author | Bover-Cid, S Pons-Sanchez-Cascado, S Veciana-Nogues, M.T Vidal-Carou, M.C Marine-Font, A |
Author_xml | – sequence: 1 fullname: Pons-Sanchez-Cascado, S – sequence: 2 fullname: Veciana-Nogues, M.T – sequence: 3 fullname: Bover-Cid, S – sequence: 4 fullname: Marine-Font, A – sequence: 5 fullname: Vidal-Carou, M.C |
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Keywords | Volatile compound Decarboxylase Enzyme Lyases Engraulis encrasicholus Anchovy Ripening Salt Carbon-carbon lyases Vertebrata Acids Carboxy-lyases Pisces Biogenic amine |
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SubjectTerms | acidification Aerococcus viridans anchovies Animals bacterial contamination biogenic amines Biogenic Amines - biosynthesis Biological and medical sciences carboxy-lyases Carboxy-Lyases - metabolism Colony Count, Microbial Consumer Product Safety curing (food products) Engraulis Engraulis encrasicolus Enterobacter cloacae Enterobacteriaceae - isolation & purification Enterobacteriaceae - metabolism Enterococcus - isolation & purification Enterococcus - metabolism enzyme activity fish spoilage bacteria Food Contamination - analysis Food industries Food Microbiology food spoilage Fundamental and applied biological sciences. Psychology Humans indicator species Marine meat aging microbial load nitrogen plate count proteolysis ready-to-eat foods salted fish salting Salts - metabolism Seafood - microbiology Staphylococcus chromogenes volatile basic nitrogen volatile organic compounds Volatilization |
Title | Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus) |
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