Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Biogenic amines, total volatile base nitrogen (TVB‐N) and trimethylamine nitrogen (TMA‐N) concentrations in the muscle of postmortem Chinese mitten crab stored at 4 and 20 °C were studied. Among five biogenic amines, histamine, tyramine, tryptamine, putrescine and cadaverine, histamine was the main biogenic amine formed during the storage time and reached highest levels of 91.22 mg kg^?1 after 72 h at 4 °C and 181.23 mg kg^?1 after 24 h at 20 °C. Histamine could be used a safety index for crab. The levels of other biogenic amines were less than 10 mg kg^?1 and fluctuated with storage time. TVB‐N and TMA‐N levels did not change greatly throughout 72 h storage at refrigerated temperature. TVB‐N and TMA‐N were not considered to be reliable indicators of the freshness of crab.     

Biogenic amines formation in Atlantic bonito (<Emphasis Type="Italic">Sarda sarda</Emphasis>) fillets packaged with modified atmosphere and vacuum,wrapped in chitosan and cling film at 4 °C

A study was carried out to determine the effect of vacuum packed (VP) and modified atmosphere (MAP) (100% CO₂) packing, chitosan film and cling film (CF) wrapping on the formation of biogenic amines and trimethylamine (TMA) during storage of Atlantic bonito (Sarda sarda) fillets at 4 °C. The biogenic amine contents generally increased in all treatments with increasing storage period. Significant differences were found (p < 0.01) in the levels of cadaverine, tyramine and histamine among the four treatments but it was not detected significant difference for putrescine, phenylethylamine and tryptamine in this level. Spermidine and spermine did not detect throughout the storage period for all experimental conditions. The amine contents of Atlantic bonito were highest in stored in cling film, followed by VP, MAP and chitosan film.     

Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen,microbiological and sensory score

BACKGROUND: Biogenic amines have received considerable attention owing to their undesirable effects in humans. There are few studies of changes in biogenic amine contents related to freshwater fish. Silver carp is an important freshwater fish species in China. This study aimed to investigate the changes in biogenic amines and their relation to total volatile base nitrogen (TVB‐N), microbiological and sensory score of silver carp fillets stored at 0, 3 and 15 °C. RESULTS: The total biogenic amine contents of all silver carp fillets (regardless of storage time and temperature) ranged from 13.05 to 318.10 mg kg^?1. Putrescine and histamine were the main biogenic amines in silver carp fillets during storage. Cadaverine was only detected after 12 days at 3 °C and after 2 days at 15 °C. Spermidine and spermine contents increased during the early storage period and then slightly decreased. CONCLUSION: Low temperature could control the quality of silver carp fillets by inhibiting the contents of biogenic amines. Putrescine showed significant correlation with TVB‐N, total aerobic content, sensory score, tryptamine and phenylethylamine. Putrescine was a good quality marker of silver carp fillets in the cold chain. Copyright © 2012 Society of Chemical Industry     

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

The evolution of biogenic amines and other nitrogen compounds during the elaboration period of natural ciders in two successive seasons and two types of presses was studied. The harvest year affects the concentrations of most of the amino acids, while few of them were affected by the type of press. Asparagine and aspartic acid were the most abundant amino acids in fresh musts followed by α‐alanine, α‐aminobutyric acid, glutamine and glutamic acid. The mean concentrations of these amino acids in the fresh musts from the two harvest years were 12.35, 11.12, 6.45, 6.29, 5.28 and 4.87 mg L^?1, respectively. During cidermaking, a decrease in the sum of all amino acids was detected (from 128 ± 54.311 mg L^?1 to 22.5 ± 4.863 mg L^?1 in 2005 and from 72.2 ± 15.256 mg L^?1 to 6.5 ± 4.112 mg L^?1 in 2006). Furthermore, significant differences in the concentration of most amino acids related to harvest year were observed. Concerning the biogenic amine content, putrescine was the main and the only amine present in all musts (3.72 ± 1.68 mg L^?1) and ciders (3.59 ± 1.83 mg L^?1). Histamine was the second biogenic amine of quantitative importance in final ciders (1.15 ± 0.69 mg L^?1), and tyramine was only detected in one of the cidermaker cellars at the end of the elaboration period. The low concentrations of biogenic amines in ciders were attributed to the low contents of the corresponding precursor amino acids and do not affect to cider quality.     

Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

The changes of bioactive components and antioxidant activity of quince nectar were determined during 9 months of storage at 5, 20, 30 and 40 °C. The amount of total phenolics, flavonoids and antioxidant activity was significantly declined during storage at all temperatures. Loss of L‐ascorbic acid at 5, 20, 30 and 40 °C was 32.08%, 43.69%, 65.21% and 88.82%, respectively. L‐ascorbic acid degradation was in accordance with the first‐order reaction kinetics, and activation energy was found as 43.65 kJ mol^?1. After 9 months of storage, Hydroxymethylfurfural (HMF) contents of quince nectars were 15.01, 16.64, 21.69 and 57.89 mg kg^?1 at 5, 20, 30 and 40 °C, respectively. HMF accumulation fitted a zero‐order kinetic model, and activation energy was found as 88.30 kJ mol^?1. A significant correlation was found among L‐ascorbic acid, total phenolics, flavonoids and antioxidant activity.     

Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2±1 °C

Biogenic amines and nucleotide degradation products of sea bream stored in ice, wrapped in aluminium foil (WAF) and in cling film (WCF) at 2±1 °C were investigated by using a rapid HPLC method. Results obtained from this study showed that for household purposes packing fish in different materials has a little effect on the biogenic amines formation and nucleotide degradation products. The highest decrease of IMP content was observed for sea bream in WAF, followed by WCF. INO values showed a fluctuation and remained below the levels of 5.5 μmol/g for all storage conditions. Hx value constantly increased with the storage time during chilled storage. For all of the storage condition, K and Ki value increased linearly with storage time. At the end of the storage period, K, Ki, H and G value reached 60–76%, 65–81%, 30–54% and 89–173%, respectively. Among biogenic amines, (trimetylamine) TMA, putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, β-phenylalanine and histamine were detected during storage period. TMA and putrescine were observed to increase linearly during storage period. Histamine production was only found at the end of storage period. The highest histamine values for fish wrapped in aluminium foil were 6.4 mg/100 g and fish wrapped in cling film was 4.6 mg/100 g.     

Quality changes of farmed cobia steaks held in cold stores (−18 °C)

Cobia (Rachycentron canadum) steaks held in cold store (?18 °C) were analysed aseptically in triplicates for the sensory, total aerobic bacterial count, proximate composition, pH, thiobarbituric acid‐reactive substance (TBA‐RS), formaldehyde, total volatile base nitrogen (TVB‐N), trimethyl amine‐nitrogen (TMA‐N), salt soluble nitrogen (SSN), nonprotein nitrogen (NPN), sodium dodecyl sulphate‐poly acrylamide gel electrophoresis (SDS‐PAGE) pattern. Steaks were sensorially acceptable up to 5 months of storage and the total bacterial counts did not exceed 6 log CFU counts. There were no significant changes in the pH values. TBA‐RS values increased significantly (P < 0.05) and reached 7.34 mg of malonaldehyde kg^?1 fat at the end. Formaldehyde content remained constant upto 4th month and later increased to 2.06 μg g^?1 (P < 0.05). TVB‐N and TMA‐N values did not exceed the acceptable limits. NPN contents showed no change, while SSN contents increased to 1.24% after 5 months. SDS‐PAGE pattern indicated no protein denaturation in the fish tissue. Results indicated that TBA‐RS value can only be considered as the valuable indicator in determining the quality of fish steaks held in cold stores.     

Biogenic amines in commercially produced Yulu,a Chinese fermented fish sauce

Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg^?1), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg^?1). Twenty samples contained more than 50 mg kg^?1 histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg^?1 tyramine and 10 contained more than 1000 mg kg^?1 total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu.     

Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments

Decreasing effects of fluoride contents in Antarctic krill (Euphausia superba) as affected by chemical treatments with and without heating were investigated. The used chemicals were NaOH, Na₂CO₃, Na₂SO₃, citric acid, acetic acid, phosphoric acid, HCl, ethanol, lysine, aminoguanidine, arginine, carnitine, betaine, and creatine. Fluoride contents per dry weight were 788 ± 10 mg kg^?1 in the whole body of krill (WBK) and 294 ± 4 mg kg^?1 in the peeled krill meat (PKM) respectively. When WBK was treated with chemicals with and without heating or thawed, fluoride was not decreased. On the other hand, when the PKM was treated with chemicals without heating was remarkably decreased to less than 100 mg kg^?1, which is the criteria recommended by FDA. Particularly, the treatment of betaine without heating showed the best reduction effect of 30 ± 6 mg kg^?1, followed by carnitine (38 ± 17 mg kg^?1), acetic acid (52 ± 1 mg kg^?1), phosphoric acid (67 ± 2 mg kg^?1) and hydrochloric acid (68 ± 1 mg kg^?1).     

Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants

The antioxidant activities of ethanol extracts of rosemary (Rosmarinus officinalis L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid‐reactive substances (TBARS), free fatty acid (FFA) content and p‐anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg^?1 rosemary extracts showed lower POVs (75.7 ± 0.47  meq kg^?1), thiobarbituric acid‐reactive substances (TBARS)(0.161 ± 0.002 μg mL^?1), FFA contents (0.45 ± 0.04 mg g^?1) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg^?1), thiobarbituric acid‐reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL^?1), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g^?1) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT).     

Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators

The following chemical changes were observed during the cold storage of mussels for 6 days at 4 °C. Total volatile basic nitrogen (TVB‐N, mg N per 100 g) and trimethylamine values (TMA‐N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indole value and putrescine concentration were increased from 15.36 µg kg^?1 and 24.7mg kg^?1 to 34.46 µg kg^?1 and 63.86 mg kg^?1, respectively, on the fourth day of storage. The pH was slightly reduced and tyramine and cadaverine were not detected during storage. TVB‐N, TMA‐N and indole value could be selected as decomposition indicators for mussels during their cold storage. Acceptable limits of 15 mg per 100 g for TVB‐N, 3 mg per 100 g for TMA‐N, 35 µg kg^?1 for indole and 60 mg kg^?1 for putrescine are suggested. Sensory and chemical results indicated that the shelf‐life of mussels at 4 °C is limited to 4 days. Copyright © 2005 Society of Chemical Industry     

Content of biogenic amines and polyamines in some species of European wild-growing edible mushrooms

The content of eight biologically active biogenic amines and polyamines were determined in fruiting bodies of 17 species of wild-growing edible mushrooms picked during 3 consecutive years. An analytical procedure, using freeze-dried samples, derivatisation with dansyl chloride and HPLC quantification had to be adapted in its extraction step due to the slimy character of the analysed mushrooms. No histamine and cadaverine were determined. Tyramine and tryptamine occurred at very low levels, usually up to 5 mg kg⁻¹ fresh matter, whilst phenylethylamine contents varied widely from an undetectable level to 38 mg kg⁻¹. Putrescine was the amine of the highest content, sometimes exceeding 150 mg kg⁻¹ fresh matter, mainly in species of the family Boletaceae. The contents of spermidine were considerably higher than those of spermine, usually at levels of tens mg kg⁻¹ fresh matter and sporadically above 100 mg kg⁻¹. Thus, mushrooms are raw food materials with very high spermidine content. The highest spermidine levels occurred in spore-forming parts of fruiting bodies. In Xerocomus badius, statistically significant effects of the year of harvest, age and parts of the fruiting body and of their interactions on the contents of phenylethylamine, putrescine and spermidine were found.     

Optimisation of the peracetic acid washing disinfection of fresh‐cut strawberries based on microbial load reduction and bioactive compounds retention

Total microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0–100 mg L^?1), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using Derringer′s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g^?1. The optimized variable levels obtained were the following: 100 mg L^?1 PAA, 24 °C and 50 s for OP 1 and 20 mg L^?1 PAA, 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh‐cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.     

Effects of rind removal on physicochemical quality characteristics of fresh‐cut watermelon [Citrullus lanatus (Thunb) Matsum & Nakai] during cold storage

The impact of removing the rind from fresh‐cut watermelon slices was assessed on the quality of the product during storage at 4 °C for 9 days. Flesh lycopene declined from 55.4 to 47.9 mg kg^?1 f.w. and colour lightness (L*) increased from 43.2 to 45.8 after 2 days of storage. Initial heart and placental flesh firmness increased from 7.3 and 9.8 N, respectively, to 9.5 and 12.8 N after 9 days, but were unaffected by rind processing. Electrolyte leakage from placental tissue was unaffected by storage and rind. Rind presence limited juice run‐off by 47.2% and maintained mean total soluble sugar concentration in the slices at 86.0 mg mL^?1 as opposed to 76.8 mg mL^?1 in rind‐less slices. Change in the quality was most pronounced between 0 and 2 day of storage. Removing the rind accelerated senescence and off‐flavour production, while the presence of rind improved the overall storage stability of fresh‐cut watermelon slices.     

Insecticidal efficacy of spinetoram against Sitophilus zeamais: Influence of dose,exposure interval and temperature

The efficacy of spinetoram against Sitophilus zeamais adults was investigated using nine dose rates, 0.01, 0.10, 0.25, 0.50, 0.75, 1.00, 2.00, 5.00 and 10.00 mg kg⁻¹ at 20, 25 and 30 ^°C (55% r.h) in the laboratory. Mortality was assessed 1, 2, 3, 7, 14, 21, and 28 d after exposure, and progeny production was recorded 65 d after the final count. Dose rates and exposure periods affected adult mortality, while temperature did not in most of the exposure period-dose combinations. At low doses of ≤0.50 mg kg-¹, mortality rates did not reach 50%, despite increasing exposure periods. Complete mortality was achieved at ≥ 2 mg kg⁻¹ at 30 ^°C, and at ≥ 5 mg kg⁻¹ at 20 and 25 ^°C after 28 d exposures. Generally, significant increase in mortality were observed at ≥ 7 d exposures. However, at 30 ^°C the mortality rate reached 51% after 2 d exposure to 10 mg kg⁻¹. Increasing the temperature to 30 ^°C had a significant effect in decreasing the dose rates for insect mortality. Significant reductions in progeny development were obtained at ≥ 2 mg kg⁻¹ at 20 and 25 ^°C, and at ≥ 1 mg kg⁻¹ at 30 ^°C. The difference in temperature, with the exception of 1 and 2 mg kg⁻¹ dosages, had no effect on reducing the progeny. In light of the mortality and progeny data, we can conclude that spinetoram can successfully control S. zeamais and suppress its population growth by decreasing progeny production.     

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg^?1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg^?1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg^?1) and canned grated tuna (from 70.6 to 104.4 mg kg^?1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.     

Selected factors influencing the ability of Bifidobacterium to form biogenic amines

The ability of typical probiotic culture of Bifidobacterium to produce biogenic amines could be considered a contrastive feature to the beneficial dietary effect on human health. The aim of this pilot study was to evaluate the decarboxylase activity of Bifidobacterium animalis subsp. lactis CCDM 239 influenced by selected factors (pH 4.5 and 5.0; the contents of NaCl 0–20.0 g L^?1, glucose and lactose 0–10.0 g L^?1) at in vitro conditions. The kinetics of the biogenic amine production under the above‐mentioned conditions was also monitored. The biogenic amine content detection was carried out in the supernatants of inoculated broth [MRS enriched with amino acids: arginine, ornithine, lysine, tyrosine; 3 g L^?1 after the cultivation (48 h, 37 ± 1 °C)]. RP‐HPLC after the precolumn derivatisation with dansyl chloride was used. In most cases, the low concentrations of tyramine were monitored (<15 mg L^?1). Simultaneously, it was found out that the addition of certain fermentable saccharide concentrations and NaCl in their mutual combination seemed to have supporting effect on the decarboxylase activity of the tested Bifidobacterium.     

Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg kg^?1), ascorbyl palmitate (AP) (100–300 mg kg^?1) and TBHQ (200 mg kg^?1) were assessed for delaying the thermo‐oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fatty acids, total polar compounds (TPC), altered triglycerides (dimers, polymers, oxidised monomers, diglycerides), free fatty acids, conjugated dienes and induction periods were monitored along with physical indices viz., viscosity and colour. SO_SAG+AP (1309.62 + 270.71 mg kg^?1) outperformed SO_TBHQ by preserving polyunsaturated fatty acids (60.48% vs. 56.23%), retarding TPCs (28.16% vs. 29.91%), triglyceride dimers (90.24 vs. 95.82 mg g^?1) and polymers (25.40 vs. 26.98 mg g^?1) concomitantly extending the oil disposal time (basis 25% TPC) (15.9 vs. 14.7 h). The postfrying viscosity, colour values and global aroma fingerprints of fried chips indicate a close match between SO_SAG+AP and SO_TBHQ.     

Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 °C)

Sensory (cooked and uncooked), chemical (proximate composition, TVB-N, nucleotide degradation products and biogenic amines) and microbiological quality (TVC and total coliform) changes were investigated during storage of ungutted white grouper kept in ice and at chill temperature (4 °C). According to the sensory assessment, the shelf life of white grouper was 16 days in ice and 4 days for fish stored at chill temperature. TVB-N values increased with storage time. Amines found in white grouper stored in ice were TMA, putrescine, cadaverine, 2-phenylethylamine, dopamine, agmatine, tryptamine and serotonin. Histamine, spermine, spermidine were never detected with either storage condition. The acceptability limit in terms of microbial count was exceeded at 8 days in ice and at 4 days for fish stored at chill temperature. Total coliform count was 2.8 log₁₀ cfu/ml at 1 day and reached 10⁵ cfu/ml for both storage conditions.     

Determination of Biogenic Amines in Herby Cheese

Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The biogenic amines and organic acids content, microbiological, and chemical properties of Herby cheese were determined on 30 samples obtained from retail markets in East Anatolia Region, Turkey. The most important biogenic amines were tyramine (range 18.0–1125.5 mg kg^?1), followed by cadaverine varied from not detected to 1844.5 mg kg^?1. Histamine content generally was found higher than 100 mg kg^?1. The concentration of amines in some cheeses was much higher than the toxic dose limits. Generally, total amine content was found high in samples that had high nitrogen fraction and organic acids value. Levels of biogenic amines were significantly correlated with the organic acids of Herby cheese. The basic organic acid was found the lactic acid ranging from 585.4 to 26480.3 mg kg^?1, followed by butyric acid varying between 314.8 and 7329.6 mg kg^?1 values. Lipolysis and nitrogen fraction were determined high in ripened Herby cheese samples. Coliform counts of samples showed lower than 100 cfu g^?1 in the samples. Significant (p < 0.01) positive correlation was observed between acetic acid and phenylethylamine, putrescine, cadaverin, histamine, and tyramine.