Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)

Journal of Food Protection

Volumn 68, Issue 8, 2005, Pages 1683-1689

  Pons Sanchez Cascado S ^a   Veciana Nogues M T ^a   Bover Cid, S ^a   Marine Font A ^a   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AEROCOCCUS VIRIDANS; ANCHOA; ENGRAULIDAE; ENGRAULIS ENCRASICHOLUS; ENTEROBACTER CLOACAE; ENTEROBACTERIA; ENTEROBACTERIACEAE; ENTEROCOCCUS; KOCURIA VARIANS; STAPHYLOCOCCUS; STAPHYLOCOCCUS CHROMOGENES;

EID: 24644459750     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.8.1683     Document Type: Article

References (48)

1. Ababouch, I., M. E. Afilal, H. Benabdeljelil, and F. F. Fusta. 1991. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice. Int. J. Food Sci. Technol. 26:297-306.
2. Arkoudeulos, J. S., F. J. Samaras, and C. C. Tassou. 2003. Survival of Staphylococcus aureus and Salmonella Enteritidis on salted sardines (Sardina pilchardus) during ripening. J. Food Prot. 66:1479-1481.
3. Astiasarán, I., R. Villanueva, and J. Bello. 1990. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage. Meat Sci. 28:111-117.
4. Bardócz, S. 1995. Polyamines in food and their consequences for quality and human health. Trends Food Sci. Technol. 6:341-346.
5. Ben-Gigirey, B., J. M. Vieites Baptista de Sousa, T. G. Villa, and J. Barros-Velázquez. 1998. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. J. Food Prot. 5:608-615.
6. Bover-Cid, S., and W. H. Holzapfel. 1999. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53:33-41.
7. Bover-Cid, S., M. Izquierdo-Pulido, and M. C. Vidal-Carou. 2000. Mixed starter cultures to control biogenic amine production in dry fermented sausages. J. Food Prot. 63:1556-1562.
8. Brillantes, S., S. Paknoi, and A. Totakien. 2002. Histamine formation in fish sauce production. Food Chem. Toxicol. 67:2090-2094.
9. Brink, B., C. Damirik, H. M. L. J. Joosten, and J. H. J. Huis in't Veld. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11:73-84.
10. Campello, F. 1985. Approche microbiologique de l'anchoitage [Microbiological approach of the maturation of Mediterranean anchovies]. Rev. Trav. Inst. Peches Marit. 47:217-226.
11. Cheftel, H. 1965. The processing of the anchovy, p. 219-225. In G. Borgstrom (ed.), Fish as food, vol. 3. Academic Press, New York.
12. Connell, J. J. 1978. Methods of assessing and selecting for quality, p. 135-144. In Control of fish quality. Blackwell Scientific Publications, Oxford.
13. Dierick, N., P. Vanderkerckhove, and D. Demeyer. 1974. Changes in nonprotein nitrogen compounds during dry sausage ripening. J. Food Sci. 39:301-304.
14. European Economic Commission. 1991. Directiva 91/439/CEE por la que se fijan las normas aplicables a la producción y puesta en el mercado de las productos pesqueros. Diario Of. Comun. Eur. L286:15-34.
15. Fuselli, S. R., M. R. Casales, R. Fritz, and M. I. Yeannes. 1994. Microbiology of the marination process used in anchovy (E. anchoita) production. Lebensm.-Wiss. Technol. 27:214-218.
16. Hernández-Herrero, M. M., A. X. Roig-Sagués, E. I. López-Sabater, J. J. Rodríguez-Jerez, and M. T. Mora-Ventura. 1999. Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.): a microassay method for determining the protein hydrolysis. J. Agric. Food Chem. 47:3319-3324.
17. Hernández-Herrero, M. M., A. X. Roig-Sagués, E. I. López-Sabater, J. J. Rodríguez-Jerez, and M. T. Mora-Ventura. 1999. Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies. J. Food Sci. 64:344-347.
18. Hernández-Herrero, M. M., A. X. Roig-Sagués, E. I. López-Sabater, J. J. Rodríguez-Jerez, and M. T. Mora-Ventura. 2002. Influence of raw fish quality on some physicochemical and microbiological characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L.). J. Food Sci. 67:2631-2640.
19. Hernández-Herrero, M. M., A. X. Roig-Sagués, J. J. Rodríguez-Jerez, and M. T. Mora-Ventura. 1999. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). J. Food Prot. 62:509-514.
20. Huss, H. H. 1995. Quality and quality changes in fresh fish. Fisheries technical paper no. 348. Food and Agriculture Organization of the United Nations, Rome.
21. Karaçam, H., S. Kutlu, and S. Köse. 2002. Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. Int. J. Food Sci. Technol. 37:19-28.
22. Lakshmanan, R., R. Jeya Shhakila, and G. Jeyasekaran. 2002. Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa). Food Res. Int. 35:541-546.
23. Lakshmanan, R., R. Jeya Shhakila, and G. Jeyasekaran. 2002. Survival of amine-forming bacteria during the ice storage of fish and shrimp. Food Microbiol. 19:617-625.
24. Leuschner, R. G. K., and W. P. Hammes. 1998. Tyramine degradation by micrococci during ripening of fermented sausage. Meat Sci. 49:289-296.
25. Madrid-Vicente, A. (ed.). 1994. Métodos oficiales de análisis de los alimentos y bebidas. Ediciones Mundi-Prensa, Madrid.
26. Mariné-Font, A., M. C. Vidal-Carou, M. Izquierdo-Pulido, M. T. Veciana-Nogués, and T. Hernández-Jover. 1995. Les amines biogenes dans les aliments: leur signification, leur analyse. Ann. Fals Exp. Chim. 88(931):119-140.
27. Ministerio de Sanidad y Consumo. 1991. RD 1521/1991. Directiva del 15 de Agosto 1991, Orden del 2 de Agosto de 1991 por la que se aprueban las normas microbiológicas, los límites de contenido en metales pesados y los métodos analíticos para la determinación de metales pesados para los productos de la pesca y de la acuicultura. Bol. Of. Estado 195:27513-27515.
28. Murray, C. K., G. Hobbs, and R. J. Gilbert. 1982. Scombrotoxin-like poisoning from canned fish. J. Hyg. Camb. 88:215-220.
29. Novella-Rodríguez, S., M. T. Veciana-Nogués, A. X. Roig-Sagués, A. J. Trujillo-Mesa, and M. C. Vidal-Carou. 2003. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4°C, 48 hours) raw goat's milk. J. Food Prot. 67:110-116.
30. Osman, K. M., M. Abd-El-Ghani, W. A. Gad-El-Said, and F. Off. 1980. Gut microflora of some commercially common fishes in Egypt. Vet. Med. J. 28:109-119.
31. Pascual-Anderson, M. R. 2000. Microbiología alimentaria, p. 171. In Metodología para alimentos y bebidas, 2nd ed. Ediciones Diaz de Santos, Madrid.
32. Pérez-Villareal, B., and R. Pozo. 1992. Ripening of salted anchovy (Engraulis encrasicholus): study of the sensory, biochemical and microbiological aspects, p. 157-167. In H. H. Huss, M. Jakobsen, and J. Liston (ed.), Quality assurance in the fish industry. Elsevier Science Publishers B. V., Amsterdam.
33. Pons-Sánchez-Cascado, S., M. Izquierdo-Pulido, A. Mariné-Font, M. T. Veciana-Nogués, and M. C. Vidal-Carou. 2000. Reliability of trimethylamine and total volatile basic nitrogen determinations by flow injection-gas diffusion techniques in pelagic fish: Engraulis encrasicholus. Química Anal. 19:165-170.
34. Pons-Sánchez-Cascado, S., M. T. Veciana-Nogués, and M. C. Vidal-Carou. 2003. Effect of delayed gutting on biogenic amine contents during ripening of European anchovies. Eur. Food Res. Technol. 216:489-493.
35. Rodríguez-Jerez, J. J., E. I. López-Sabater, M. M. Hernández-Herrero, and M. T. Mora-Ventura. 1994. Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time/temperature. J. Food Sci. 59:993-997.
36. Rodríguez-Jerez, J. J., E. I. López-Sabater, A. X. Roig-Sagués, and M. T. Mora-Ventura. 1993. Evolution of histidine decarboxylase bacterial groups during the ripening of Spanish semipreserved anchovies. J. Vet. Med. B 40:533-543.
37. Rodríguez-Jerez, J. J., E. I. López-Sabater, A. X. Roig-Sagués, and M. T. Mora-Ventura. 1994. Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies. J. Food Sci. 59:998-1001.
38. Silla-Santos, M. H. S. 1996. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29:213-231.
39. Stratton, J. E., and S. L. Taylor. 1991. Scombroid poisoning, p. 331-351. In D. R. Ward and C. Hackney (ed.), Microbiology of marine products. AUI Publishing Co., New York.
40. Tailor, S. A., K. I. Shulman, S. E. Walker, J. Moss, and D. Gardner. 1994. Hypertensive episode associated with phenelzine and tap beer. A reanalysis of the role of the pressor amines in beer. J. Clin. Psychopharmacol. 14:91-128.
41. Veciana-Nogués, M. T., S. Albalá-Hurtado, A. Mariné-Font, and M. C. Vidal-Carou. 1996. Changes in biogenic amines during the manufacture and storage of semipreserved anchovies. J. Food Prot. 59:1218-1222.
42. Veciana-Nogués, M. T., T. Hernández-Jover, A. Mariné-Font, and M. C. Vidal-Carou. 1995. Liquid chromatographic method for determination of biogenic amines in fish and fish products. J. AOAC Int. 78:1045-1050.
43. Veciana-Nogués, M. T., A. Mariné-Font, and M. C. Vidal-Carou. 1997. Biogenic amines as hygienic quality indicators of tuna. Relationship with microbial counts, ATP-related compounds, volatile amines and organoleptic changes. J. Agric. Food Chem. 45:2036-2041.
44. Vieites, J. M., V. González, M. L. Delgado, and F. Leira. 1995. Análisis microbiológico de semiconservas de anchoa en salazón y en aceite fabricadas en España. Alimentaria 266:61-64.
45. Vieites, J. M., V. González, M. L. Delgado, and F. Leira. 1996. Study of microbiological parameters associated with the ripening of anchovies (Engraulis encrasicholus). Alimentaria 275:121-126.
46. Yamanaka, H., K. Shimakura, K. Shiomi, and T. Kikuchi. 1986. Changes in non-volatile amine contents of the meats of sardine and saury pike during storage. Bull. Jpn. Soc. Sci. Fish. 52:127-130.
47. Yatsunami, K., and T. Echigo. 1991. Isolation of salt tolerant histamine-forming bacteria from commercial rice-bran pickled sardine. Bull. Jpn. Soc. Sci. Fish. 57:1723-1728.
48. Yeannes, M. I., and M. R. Casales. 1995. Estudio de las variables de proceso de marinados de anchoita (E. anchoita). Alimentaria 262:87-91.