Biochemical quality assessment of semi-dried squid (todarodes pacificus) treated with high hydrostatic pressure

Journal of Food Biochemistry

Volumn 36, Issue 2, 2012, Pages 171-178

  Gou, Jingyu ^a   Choi, Geun Pyo ^b   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

^b Gangwon Provincial University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMICAL QUALITY; BIOGENIC AMINES; DIMETHYLAMINES; EFFECT OF HIGH PRESSURE; HIGH HYDROSTATIC PRESSURE; KLEBSIELLA PNEUMONIA; MICROBIAL GROWTH; MICROBIOLOGICAL SAFETY; REFRIGERATED STORAGES; SHELF LIFE; TOXIC LEVELS; TRIMETHYLAMINE;

AMINATION; HYDROSTATIC PRESSURE;

SHELLFISH;

CEPHALOPODA; KLEBSIELLA PNEUMONIAE; MORGANELLA MORGANII; TODARODES PACIFICUS;

EID: 84859435740     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00523.x     Document Type: Article

References (37)

1. AHN, J., BALASUBRAMANIAM, V.M. and YOUSEF, A.E. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int. J. Food Microbiol. 113, 321-329.
2. AUBOURG, S.P., TABILO-MUNIZAGA, G., REYES, J.E., RODR GUEZ, A., REZ-WON, P. and BÜYÜKCAN, M. 2010. Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon. Eur. J. Lipid Sci. Technol. 112, 362-372.
3. BAIXAS-NOGUERAS, S., BOVER-CID, S., VECIANA-NOGUES, M.T. and VIDAL-CAROU, M.C. 2003. Suitability of volatile amines as freshness indexes for iced mediterranean hake. J. Food Sci. 68, 1607-1610.
4. BENJAKU, S., VISESSANGUAN, W., TANAKA, M., ISHIZAKI, S., TALUENGPHOL, A. and CHICHANAN, U. 2000. Physicochemical and textural properties of dried squid as affected by alkaline treatments. J. Sci. Food Agric. 80, 2142-2148.
5. BULL, M.K., HAYMAN, M.M., STEWART, C.M., SZABO, E.A. and KNABEL, S.J. 2005. Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk. Int. J. Food Microbiol. 101, 53-61.
6. BÜYÜKCAN, M., BOZOGLU, F. and ALPAS, H. 2009. Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure. Int. J. Food Sci. Technol. 44, 1495-1502.
7. CHIOU, T.K., CHANG, H.K., LO, L., LAN, H.L. and SHIAU, C.Y. 2000. Changes in chemical constituents and physical indices during processing of dried-seasoned squid. Fish. Sci. 66, 708-715.
8. CONWAY, E.J. and BYRNE, A. 1936. An absorption apparatus for the micro-determination of certain volatile substance, I. The micro-determination of ammonia. Biochem. J. 27, 419-429.
9. DALGAARD, P. 1995. Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int. J. Food Microbiol. 26, 305-317.
10. DYER, W.J. and MOUNSEY, Y.A. 1945. Amines in fish muscle. II. Development of trimethylamine and other amines. J. Fish. Res. Board Can. 6, 359-367.
11. EMBORG, J. and DALGAARD, P. 2008. Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii - development and evaluation of predictive models. Int. J. Food Microbiol. 128, 234-243.
12. FU, X.Y., XUE, C.H., MIAO, B.C., LIANG, J.N., LI, Z.J. and CUI, F. 2006. Purification and characterization of trimethylamine- N-oxide demethylase from jumbo squid (Dosidicus gigas). J. Agric. Food Chem. 54, 968-972.
13. FU, X.Y., XUE, C.H., MIAO, B.C., LI, Z.J., ZHANG, Y.Q. and WANG, Q. 2007. Effect of processing steps on the physico-chemical properties of dried-seasoned squid. Food Chem. 103, 287-294.
14. GOU, J., LEE, H.-Y. and AHN, J. 2010. Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food Chem. 119, 471-476.
15. GRAM, L. and DALGAARD, P. 2002. Fish spoilage bacteria - problems and solutions. Curr. Opin. Biotechnol. 13, 262-266.
16. HALASZ, A., BARATH, A., SIMON-SARKADI, L. and HOLZAPFEL, W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 5, 42-49.
17. KIM, S.-H., BARROS-VELAZQUEZ, J., BEN-GIGIREY, B., EUN, J-B., JUN, S.H., WEI, C. and AN, H. 2003. Identification of the main bacteria contributing to histamine formation in seafood to ensure product safety. Food Sci. Biotechnol. 12, 451-460.
18. KIM, M-K., MAH, J-H. and HWANG, H-J. 2009. Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chem. 116, 87-95.
19. KRZYMIEN, M.E. and ELIAS, L. 1990. Feasibility study on the determination of fish freshness by trimethylamine headspace analysis. J. Food Sci. 55, 1228-1232.
20. LAEMMLI, U.K. 1970. Cleavage if structural proteins during assembly of the head of bacteriophage T4. Nature 227, 680-685.
21. LAKSHMANAN, R., PATTERSON, M.F. and PIGGOTT, J.R. 2005. Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage. Food Chem. 90, 541-548.
22. LEHANE, L. and OLLEY, J. 2000. Histamine fish poisoning revisited. Int. J. Food Microbiol. 58, 1-37.
23. MATSER, A.M., KREBBERS, B., VAN DEN BERG, R.W. and BARTELS, P.V. 2004. Advantages of high pressure sterilisation on quality of food products. Trends Food Sci. Technol. 15, 79-85.
24. MURCHIE, L.W., CRUZ-ROMERO, M., KERRY, J.P., LINTON, M., PATTERSON, M.F., SMIDDY, M. and KELLY, A.L. 2005. High pressure processing of shellfish: A review of microbiological and other quality aspects. Innov. Food Sci. Emerg. Technol. 6, 257-270.
25. ÖZOGUL, F. and ÖZOGUL, Y. 2007. The ability of biogenic amines and ammonia production by single bacterial cultures. Eur. Food Res. Technol. 225, 385-394.
26. PRAPAIWONG, N., WALLACE, R.K. and ARIAS, C.R. 2009. Bacterial loads and microbial composition in high pressure treated oysters during storage. Int. J. Food Microbiol. 131, 145-150.
27. PUNAKIVI, K., SMOLANDER, M., NIKU-PAAVOLA, M.L., MATTINEN, J. and BUCHERT, J. 2006. Enzymatic determination of biogenic amines with transglutaminase. Talanta 68, 1040-1045.
28. RICE, S.L., EITENMILLER, R.R. and KOEHLER, P.E. 1976. Biologically active amines in foods: A review. J. Milk Food Technol. 39, 353-358.
29. SANTOS, M.H.S. 1996. Biogenic amines: Their importance in foods. Int. J. Food Microbiol. 29, 213-231.
30. SHALABY, A.R. 1996. Significance of biogenic amines to food safety and human health. Food Res. Int. 29, 675-690.
31. STEPHENS, P.J. 2005. Recovery of stressed bacteria. Culture 26, 5-8.
32. SUKLIM, K., FLICK, G.J., BOURNE, D.W., GRANATA, L.A., EIFERT, J., WILLIAMS, R., POPHAM, D. and WITTMAN, R. 2008. Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure. Food Prot. Trends 28, 96-106.
33. TEN BRINK, B., DAMINK, C., JOOSTEN, H.M.L.J. and HUIS IN 'T VELD, J.H.J. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11, 73-84.
34. TIL, H.P., FALKE, H.E., PRINSEN, M.K. and WILLEMS, M.I. 1997. Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats. Food Chem. Toxicol. 35, 337-348.
35. VECIANA-NOGUES, M.T., BOVER-CID, S., MARINE-FONT, A. and VIDAL-CAROU, M.C. 2004. Biogenic amine production by Morganella morganii and Klebsiella oxytoca in tuna. Eur. Food Res. Technol. 218, 284-288.
36. YALDAGARD, M., MORTAZAVI, S.A. and TABATABAIE, F. 2008. The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects. Afr. J. Biotechnol. 7, 2739-2767.
37. YEH, C-Y., LIN, S.-J. and HWANG, D-F. 2006. Biogenic amines, histamine and label of dressed fried fish meat products in Taiwan. Food Control 17, 423-428.