Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice

Journal of the Science of Food and Agriculture

Volumn 86, Issue 5, 2006, Pages 699-705

  Pons Sánchez Cascado, Sofía ^a   Veciana Nogués, M Teresa ^a   Bover Cid, Sara ^a   Mariné Font, Abel ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Anchovy; Biogenic amines; Freshness; Microbial counts; Trimethylamine

Indexed keywords

ANCHOA; BACTERIA (MICROORGANISMS); ENGRAULIDAE; ENGRAULIS ENCRASICOLUS; ENTEROBACTERIACEAE;

EID: 33645460181     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2398     Document Type: Article

References (42)

1. Hernández-Herrero MM, Roig-Sagués AX, López-Sabater EI, Rodríguez-Jerez JJ and Mora-Ventura MT, 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 (2002).
2. Careche M, García R and Borderías J, Anchovy shelf life as affected by different chilling methods during distribution. J Food Prot 65:353-361 (2002).
3. European Community, 91/493/EEC, Directive of July, 22, 1991, concerning the normative for production and merchandising of fishery products. DOCE L286:15-34 (1991).
4. Ministerio de Sanidad y Consumo, Real Decreto 1437/1992. Normas sanitarias aplicables a la producción y comercialización de los productos pesqueros y de la acuicultura. Anexo Capítulo V: Controles sanitarios e inspección de las condiciones de producción. BOE 11:808-820 (1992).
5. Civera T, Turi RM, Bisio C, Paris E and Fazio G, Sensory and chemical assessment of marine teleosteans. Sci Aliment 13:109-117 (1993).
6. Huss HH, Quality and quality changes in fresh fish, in FAO Fisheries Technical Paper 348, ed. by Huss HH. Technological Laboratory Ministry of Agriculture and Fisheries, Denmark (1995).
7. Raguenes N, Aminas biógenas, in Microbiología alimentaria 1. Aspectos microbiológicos de la seguridad y calidad alimentaria, ed. by Bourgeois CM, Mescle JF and Zucca J. Acribia, Zaragoza, Spain, pp 140-153 (1994).
8. Mariné-Font A, Vidal-Carou MC, Izquierdo-Pulido M, Veciana-Nogués MT and Hernández-Jover T, Les amines biògenes dans les aliments: leur signification, leur analyse. Ann Fals Exp Chim 88:119-140 (1995).
9. Lehane L and Olley J, Histamine fish poisoning revisited: review. Int J Food Microbiol 58:1-37 (2000).
10. Stratton JE and Taylor SL, Scombroid poisoning, in Microbiology of Marine Products, ed. by Ward DR and Hackney C. AUI, New York, pp 331-351 (1991).
11. Pascual-Anderson MR and Calderón-Pascual V, Microbiologia alimentaria. Metodología para alimentos y bebidas. Díaz de Santos, Madrid (2000).
12. López-Sabater EI, Rodríguez-Jerez JJ, Roig-Sagués AX and Mora-Ventura MT, Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level. J Food Protect 57:318-323 (1994).
13. Koutsoumanis K, Lampropoulou K and Nychas GJE, 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 Protect 62:398-402 (1999).
14. Dapkevicius MLNE, Nout MJR, Rombouts FM, Houben JH and Wymenga W, Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int J Food Microbiol 57:107-114 (2000).
15. Du WX, Lin CM, Phu AT, Cornell JA, Marshall MR and Wei CI, Development of biogenic amines in yellowfin tuna (Thunnus albacares): effect of storage and correlation with decarboxylase-positive bacterial flora. J Food Sci 67:292-301 (2002).
16. Albrecht-Ruiz M, Clark-Leza D and Aleman-Polo M, Rapid method for biogenic amine evaluation in fish meal. J Aquat Food Product Technol 8:71-83 (1999).
17. Ababouch LH, Soubri L, Rhaliby K, Ouahdi O, Battal M and Busta FF, Quality changes in sardine (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiol 13:123-132 (1996).
18. López-Sabater EI, Rodríguez-Jerez JJ, Hernández- Herrero MM, Roig-Sagués AX and Mora-Ventura MT, Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus). J Food Protect 59:167-174 (1996).
19. Veciana-Nogués MT, Mariné-Font A and Vidal-Carou MC, 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 (1997).
20. Veciana-Nogués MT, Albalá-Hurtado S, Mariné-Font A and Vidal-Carou MC, Changes in biogenic amines during the manufacture and storage of semipreserved anchovies. J Food Protect 59:1218-1222 (1996).
21. Pons-Sánchez-Gascado S, Izquierdo-Pulido M, Mariné-Font A, Veciana-Nogués MT and Vidal-Carou MC, Reliability of trimethylamine and total volatile basic nitrogen determinations by flow injection-gas diffusion techniques in pelagic fish: Engraulis encrasicholus. Química Analítica 19:165-170 (2000).
22. Veciana-Nogués MT, Hernández-Jover T, Mariné-Font A and Vidal-Carou MC, Liquid chromatographic method for determination of biogenic amine in fish and fish products. J AOAC Int 78:1045-1050 (1995).
23. Swets JA, Measuring the accuracy of diagnostic systems. Science 240:1285-1293 (1988).
24. Morrison AM, Coughlin K, Shine JP, Coull BA and Rex AC, Receiver Operating characteristic curve analysis of beach water quality indicator variables. Appl Environ Microbiol 69:6405-6411 (2003).
25. Fuselli SR, Casales MR, Fritz R and Yeannes MI, Microbiology of the marination process used in anchovy (Engraulis anchoita) production. Lebensm Wiss U Technol 27:214-218 (1994).
26. Ministerio de Sanidad y Consumo, 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. BOE 195:27 513-27 515 (1991).
27. Monteagudo-Torres S, de la Montaña-Miguélez J and Miguez-Bernárdez M, Comparación de métodos organolépticos y físico-químicos al evaluar la calidad y vida comercial de pescado magro (Trisopterus luscus) y graso (Trachurus trachurus) comercializado en Pontevedra. Alimentaria 334:73-79 (2002).
28. Pacheco-Aguilar R, Lugo-Sánchez ME and Robles-Burgueño MR, Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0°C. J Food Sci 65:40-47 (2000).
29. Castell C, Geenough M, Rodgers R and Macfarland A, Grading fish for quality. I. Trimethylamine values of fillet cut from graded fish. J Fish Res Bd Can 28:1-25 (1958).
30. Sikorski ZE, Kolakiwska A and Burt JR, Postharvest biochemical and microbial changes, in Seafood: Resources, Nutritional Composition and Preservation, ed. by Sikorski ZE, CRC Press, Boca Raton, FL (1990).
31. European Community, 95/149/EEC, Determinación de la concentración de bases nitrogenadas volátiles (NBVT) en pescados y productos de la pesca. DOCE L97:84-87 (1995).
32. Soudan F, La conservation par le froid des poissons, crustacés et mollusques. J Baillère, Paris, pp 43-45 (1965).
33. Bardócz S, Polyamines in food and their consequences for quality and human health. Trends Food Sci Technol 6:341-346 (1995).
34. Food and Drug Administration (FDA), Decomposition and histamine: raw, frozen tuna and mahi-mahi, canned tuna and related species, revised compliance policy guide, availability. Fed Reg 149:39 754-39 756 (1995).
35. Hernández-Herrero M, Roig-Sagués AX, Rodríguez-Jerez JJ and Mora-Ventura MT, Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). J Food Sci 62:509-514 (1999).
36. Kim SH, Price RJ, Morrissey MT, Field KG, Wei CI and An H, Occurrence of histamine-forming bacteria in albacore and histamine accumulation in muscle at ambient temperature. J Food Sci 67:1515-1521 (2001).
37. Ababouch L, Afilal ME, Benabdeljelil H and Busta FF, 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 (1991).
38. Rossi S, Lee C, Ellis PC and Pivarnik LF, Biogenic amines formation in bigeye tuna steaks and whole skipjack tuna. J Food Sci 67:2056-2060 (2002).
39. Baixas-Nogueras S, Bover-Cid S, Vidal-Carou MC and Veciana-Nogués MT, Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature. J Food Sci 66:83-88 (2001).
40. Yamanaka H, Polyamines as potential indexes for freshness of fish and squid. Food Rev Int 6:591-602 (1991).
41. Stede M and Stockemer J, Biogenic amines in marine fish [Biogene amines in seefischen]. Lebensm Wiss U Technol 19:283-287 (1986).
42. Mietz JL and Karmas E, Chemical quality index of canned tuna as determined by HPLC. J Food Sci 42:155-158 (1977).