Biogenic amines formation in fish sauce prepared from fresh and temperature-abused Indian anchovy (Stolephorus indicus)

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Yongsawatdigul, J ^a   Choi, Y J ^b   Udomporn, S ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b Gyeongsang National University   (South Korea)

Author keywords

Anchovy; Biogenic amines; Fish sauce; Stolephorus indicus

Indexed keywords

ANCHOA; STOLEPHORUS INDICUS;

EID: 18344399085     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06333.x     Document Type: Article

References (37)

1. Adler-Nissen J. 1979. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27:1256-62.
2. AOAC Intl. 1995. Official methods of analysis. 16th ed. Arlington, Va.: AOAC Intl.
3. Ben-Gigirey B, Vieites Baptista De Sousa JM, Villa TG, Barros-Velazquez J. 1998. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. J Food Prot 61:608-15.
4. Brillantes S, Paknoi S, Totakien A. 2002. Histamine formation in fish sauce production. J Food Sci 67:2090-4.
5. Brillantes S, Samosorn W. 2001. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high performance liquid chromatography (HPLC). Fish Sci 67:1097-103.
6. [CFIA] Canadian Food Inspection Agency. 2003. Fish Inspection Act. Ottawa, Canada: Dept. of Justice. Available from: http://laws.justice.gc.ca/en/ F-12/C.R.C.-c.802/117117.html. Accessed 15 Oct. 2003.
7. Chaiyanan S, Chaiyana S, Maugel T, Huq A, Robb FT, Colwell RR. 1999. Polyphasic taxonomy of a novel Halobacillus, Halobacillus thailandensis sp. Nov. isolated from fish sauce. Syst Appl Microbiol 22:360-5.
8. Chayovan S, Rao RM, Liuzzo JA, Khan MA. 1983. Chemical characterization and sensory evaluation of a dietary sodium-potassium fish sauce. J Agric Food Chem 31:859-63.
9. Eerola S, Hinkkanen R, Linfords E, Hirvi T. 1993. Liquid Chromatographic determination of biogenic amines in dry sausages. J Assoc Off Anal Chem Int 76:575-7.
10. Fields R. 1971. The measurement of amino groups in proteins and peptides. Biochem J 124:581-90.
11. [FIQD] Fish Inspection and Quality Control Div. 2000. Quality reference criteria of fish and fisheries products. Bangkok: Dept. of Fisheries. 13 p.
12. Fukami K, Ishiyama S, Yaguramaki H, Masuzawa T, Nabeta Y, Endo K, Shimoda M. 2002. Identification of distinctive volatile compounds in fish sauce. J Agric Food Chem 50:5412-6.
13. Gildberg A, Thongthai C. 2001. The effect of reduced salt content and addition of halophilic lactic acid bacteria on quality and composition of fish sauce made from sprat. J Aqua Food Prod 10:77-88.
14. Hernández-Herrero MM, Roig-Sagués AX, Rodríguez- Jerez JJ, Mora-Ventura MT. 1999. Halotolerant and holophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). J Food Prot 62:509-14.
15. Huxtable RJ. 1992. Physiological action of taurine. Physiol Rev 72:101-63.
16. Kim SH, Ben-Gigirey B, Barros-Velázquez J, Price RJ, An H. 2000. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore. J Food Prot 63:244-51.
17. Kimura B, Konagaya Y, Fujii T. 2001. Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. Int J Food Microbiol 70:71-7.
18. Kirschbaum J, Rebscher K, Brückner H. 2000. Liquid Chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride. J Chromatogr A 881:517-30.
19. Koutsoumanis K, Lampropoulou K, Nychas GFE. 1999. Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15°C. J Food Prot 62:398-402.
20. Lopetcharat K, Park J. 2002. Characteristics of fish sauce made from Pacific whiting and surimi by-products during fermentation stage. J Food Sci 67:511-6.
21. Mah JH, Han HK, Oh YJ, Kim MG, Hwang HJ. 2002. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chem 79:239-43.
22. Mathews CK, van Holde KE. 1990. Biochemistry. Redwood City, Calif.: Benjamin Cummings.
23. McIver RC, Brooks RI, Reneccius GA. 1982. Flavor of fermented fish sauce. J Agric Food Chem 30:1017-20.
24. Mizutani T, Kimizuka A, Ruddle K, Ishige N. 1992. Chemical components of fermented fish products. J Food Comp Anal 5:152-9.
25. [NNB] Natl. News Bureau. 2000. Thai fish sauce goes international. Bangkok, Thailand: Natl. News Bureau. Available from: http://www.thaimain.org. accessed 2 Jan 2004.
26. Orejana JM, Liston J. 1982. Agent of proteolysis and its inhibition in patis (fish sauce) fermentation. J Food Sci 47:198-203, 209.
27. Park JN, Fukumoto Y, Fujita E, Tanaka T, Washio T, Otsuka S, Shimizu T, Watanabe K, Abe H. 2001. Chemical composition of fish sauce produced in Southeast and East Asian countries. J Food Comp Anal 14:113-25.
28. Peralta RR, Shimoda M, Osajima Y. 1996. Further identification of volatile compounds in fish sauce. J Agric Food Chem 44:3606-10.
29. Rossi S, Lee C, Ellis PC, Pivarnik LF. 2003. Biogenic amines formation in Bigeye tuna steak and whole Skipjack tuna. J Food Sci 67:2056-60.
30. Saisithi P. 1994. Traditional fermented fish: fish sauce production. In: AM Martin, editor. Fisheries processing biotechnological application. London: Chapman & Hall. p 111-31.
31. Sanceda N, Suzuki E, Ohashi M, Kurata T. 1999. Histamine behavior during the fermentation process in the manufacture of fish sauce. J Agric Food Chem 47:3596-600.
32. Shimoda M, Peralta RR, Osajima Y. 1996. Headspace gas analysis of fish sauce. J Agric Food Chem 44:3601-5.
33. Silla Santos MH. 1996. Biogenic amines: their importance in foods. Int J Food Microbiol 29:213-31.
34. Stratton JE, Hutkins RW, Taylor SL. 1991. Biogenic amines in cheese and other fermented foods: a review. J Food Prot 54:460-70.
35. Tungkawachara S, Park JW, Choi YJ. 2003. Biochemical properties and consumer acceptance of Pacific whiting fish sauce. J Food Sci 68:855-60.
36. Veciana-Nogués MT, Albala-Hurtado S, Marine-Font A, Vidal-Carou MC. 1996. Changes of biogenic amines during the manufacture and storage of semipreserved anchovies. J Food Prot 59:1218-22.
37. Vo-Van T, Kusakabe I, Murakami K. 1984. The aminopeptidase in fish sauce. Agric Biol Chem 48:525-7.