Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4277-4283

  Katikou, Panagiota ^a,c   Georgantelis, Dimitrios ^a   Paleologos, Evangelos K ^b   Ambrosiadis, Ioannis ^a   Kontominas, Michael G ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

^c Ministry of Rural Development and Food   (Greece)

Author keywords

Biogenic amines; Lactobacillus curvatus; Lactobacillus sakei; Oncorhynchus mykiss; Rainbow trout fillets; Vacuum packaging

Indexed keywords

BIOGENIC AMINE; CADAVERINE; PUTRESCINE;

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD ANALYSIS; FOOD CONTROL; FOOD PRESERVATION; LACTOBACILLUS; METHODOLOGY; ODOR; RAINBOW TROUT; SENSATION; VACUUM;

ANIMALS; BIOGENIC AMINES; CADAVERINE; COLONY COUNT, MICROBIAL; FOOD ANALYSIS; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; ODORS; ONCORHYNCHUS MYKISS; PUTRESCINE; SENSATION; VACUUM;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS SAKEI; ONCORHYNCHUS MYKISS;

EID: 33745743653     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0602121     Document Type: Article

References (35)

1. Gram, L.; Huss, H. H. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 1996, 33, 121-137.
2. Ólafsdóttir, G.; Martinsdóttir, E.; Oehlenschläger, J.; Dalgaard, P.; Jensen, B.; Undeland, I.; Mackie, I. M.; Henehan, G.; Nielsen, J.; Nielsen, H. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 1997, 8, 258-265.
3. Huss, H. H. Quality and Quality Changes in Fresh Fish; FAO Fisheries Technical Paper 348; FAO: Rome, Italy, 1995; pp 64-67.
4. Halász, A.; Baráth, Á.; Simon-Sarkadi, L.; Holzapfel, W. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 1994, 5, 42-49.
5. Comission Regulation (EC) 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union 2005, L338, 1-26.
6. Křížek, M.; Pavlíček, T.; Vácha, F. Formation of selected biogenic amines in carp meat. J. Sci. Food Agric. 2002, 82, 1088-1093.
7. Dawood, A. A.; Karkalas, J.; Roy, R. N.; Williams, C. S. The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus). Food Chem. 1988, 27, 33-45.
8. Mietz, J. L.; Karmas, E. Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. J. Food Sci. 1977, 42, 155-158.
9. Wessels, S.; Huss, H. H. Suitability of Lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products. Food Microbiol. 1996, 13, 323-332.
10. Křížek, M.; Vácha, F.; Vorlová, L.; Lukášová, J.; Cupáková, Š. Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem 2004, 88, 185-191.
11. Emborg, J.; Laursen, B. G.; Rathjen, T.; Dalgaard, P. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2°C. J. Appl. Microbiol. 2002, 92, 790-799.
12. Chytiri, S.; Paleologos, E.; Savvaidis, I.; Kontominas, M. G. Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored in ice. J. Food Prot. 2004, 67, 960-965.
13. Paleologos, E. K.; Savvaidis, I. N.; Kontominas, M. G. Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean sea bass (Dicentrarchus labrax). Food Microbiol. 2004, 21, 549-557.
14. Koutsoumanis, K.; Lampropoulou, K.; Nychas, G.-J. E. 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. 1999, 62, 398-402.
15. Rodríguez, C. J.; Besteiro, I.; Pascual, C. Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage. J. Sci. Food Agric. 1999, 79, 1473-1480.
16. Petäjä, E.; Eerola, S.; Petäjä, P. Biogenic amines in cold-smoked fish fermented with lactic acid bacteria. Eur. Food Res. Technol. 2000, 210, 280-285.
17. Brillet, A.; Pilet, M.-F.; Prevost, H.; Cardinal, M.; Leroi, F. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold smoked salmon. Int. J. Food Microbiol. 2005, 104, 309-324.
18. Katikou, P.; Ambrosiadis, I.; Georgantelis, D.; Koidis, P.; Georgakis, S. A. Effect of Lactobacillus protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef. J. Appl. Microbiol. 2005, 99, 1303-1313.
19. Nieto-Lozano, J. C.; Reguera-Useros, J. I.; Peláez- Martínez, M. C.; Hardisson de la Torre, J. C. Bacteriocinogenic activity from starter cultures used in Spanish meat industry. Meat Sci. 2002, 62, 237-243.
20. Egan, A. F.; Shay, B. J.; Rogers, P. J. Factors affecting the production of hydrogen sulphide by Lactobacillus sake L13 growing on vacuum-packaged beef. J. Appl. Bacteriol. 1989, 67, 255-262.
21. Paleologos, E. K.; Chytiri, S. D.; Savvaidis, I. N.; Kontominas, M. G. Determination of biogenic amines as their benzoyl derivatives after cloud point extraction with micellar liquid chromatographic separation. J. Chromatogr. A 2003, 1010, 217-224.
22. Yen, G. C.; Hsieh, C. L. Simultaneous analysis of biogenic amines in canned fish by HPLC. J. Food Sci. 1991, 56, 158-160.
23. De Man, J. C.; Rogosa, M.; Sharpe, M. E. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 1960, 23, 130-135.
24. ISO 13721:1995/Cor.1:1996(E). Meat and meat products - Enumeration of lactic acid bacteria - Colony count technique at 30°C; International Organisation for Standardisation: Geneva, Switzerland, 1996.
25. ISO 5552-1979(E)-Erratum. Meat and meat products - Detection and enumeration of Enterobacteriaceae (Reference methods); International Organisation for Standardisation: Geneva, Switzerland, 1979.
26. Gram, L.; Trolle, G.; Huss, H. H. Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int. J. Food Microbiol. 1987, 4, 65-72.
27. Özogul, Y.; Özogul, F. Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Oncorrynchus mykiss) stored in ice and MAP. Eur. Food Res. Technol. 2004, 219, 211-216.
28. Baixas-Nogueras, S.; Bover-Cid, S.; Veciana-Nogues, T.; Vidal-Carou, M. C. Chemical and sensory changes in mediterranean hake (Merluccius merluccius) under refrigeration (6-8°C) and stored in ice. J. Agric. Food Chem. 2002, 50, 6504-6510.
29. Kalač, P.; Krausová, P. A review of dietary polyamines: formation, implications for growth and health and occurrence in foods. Food Chem. 2005, 90, 219-230.
30. Roig-Sagués, A.; Eerola, S. Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium. Z. Lebensm. Unters. Forsch. A 1997, 205, 227-231.
31. Arashisar, S.; Hisar, O.; Kaya, M.; Yanik, T. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Int. J. Food Microbiol. 2004, 97, 209-214.
32. Borch, E.; Molin, G. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products. Antonie van Leeuwenhoek 1988, 54, 301-323.
33. Jørgensen, L. V.; Huss, H. H.; Dalgaard, P. The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J. Appl. Microbiol. 2000, 89, 920-934.
34. Guirard, B. M.; Snell, E. E.; Effect of polyamine structure on growth stimulation and spermine and spermidine content of lactic acid bacteria. J. Bacteriol. 1964, 88, 72-80.
35. Gelman, A.; Drabkin, V.; Glatman, L. Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products. Innovative Food Sci. Emerg. Technol. 2001, 1, 219-226.