Gutted and Un-Gutted Sea Bass (Dicentrarchus Labrax) Stored in Ice: Influence on Fish Quality and Shelf-Life

The sensory characteristics, chemical freshness indicator contents, and microbial counts (total aerobe, psychrotrophic bacteria, H₂S-producing bacteria, and Pseudomonas spp.) of whole un-gutted and gutted sea bass stored in ice were compared. Results of this study indicated that the acceptability quality of whole and gutted sea bass as determined by sensorial data is 11 days, respectively. No significant differences (p > 0.05) were found in the level of sensory score between whole and gutted sea bass samples. Total volatile basic nitrogen (TVB-N) values showed no significant increase for whole and gutted sea bass during storage. Trimethylamin (TMA-N) values of whole and gutted sea bass increased very slowly, reaching final values of 3.94 and, 3.38 mg/100g, respectively (day 13). Development of initial decomposition (after 7 days) occurred when bacterial counts were > 4 log CFU/g. Microbial counts showed a significant increase for whole and gutted sea bass during storage. Significant differences (p < 0.05) were found in the microbial counts between whole and gutted sea bass samples. This difference, may be attributed either to gutting procedures, which most probably were the cause of cross-contamination of fish or to the significantly higher fish flesh surface area exposed to environmental microbial contamination in the case of gutted fish.     

Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation

The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine, spermidine, 2‐phenylethylamine, putrescine, tryptamine and cadaverine). HPLC methodology with pre‐column derivatization and photodiode array detection after derivatization with dansyl chloride was used for quantification. In addition, the evolution of important amines such as histamine, tyramine, putrescine and cadaverine were investigated during different storage conditions by response surface methodology. The results indicated that both storage temperature and storage time were important factors affecting biogenic amine content. Histamine and putrescine increased during storage, but then decreased after reaching a maximum level after six weeks. With the biogenic amines tyramine and cadaverine, the amounts increased during the entire storage period. At higher storage temperatures, the formation of biogenic amines increased.     

Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

ABSTRACT: The production of tyramine, histamine, putrescine, cadaverine, agmatine, and spermidine was studied for use as quality indices in muscle of gutted hake stored in ice for 25 d. The changes in biogenic amine concentrations were correlated with trimethylamine nitrogen levels. All concentrations except for spermidine, increased progressively throughout storage. During storage, cadaverine reached 72.14 mg/kg while there were no significant increases in histamine and tyramine. The levels of free amino acids, which may be metabolized into biogenic amines, were not correlated to respective biogenic amines levels. The production of cadaverine and agmatine occurred prior to spoilage and these biogenic amines may indicate freshness of hake stored in ice.     

热处理方式对鲈鱼游离氨基酸及品质影响

海鲈鱼因其味道鲜美、肉质细嫩深受消费青睐.不同的热处理方式对于鱼肉的品质影响较大.通过结合烹饪损失、感官评定、色泽、质构和游离氨基酸含量等多项指标,评估传统沸煮和低温真空烹饪对鲈鱼品质的影响,结果表明低温真空烹饪的鲈鱼无论是在烹饪损失、质构,还是在游离氨基酸含量方面均具有较好的优势,在感官评定上可接受度较高.该研究结果...     

复合香辛料提取物对哈尔滨风干肠中生物胺形成的抑制作用

研究复合香辛料提取物（肉桂、丁香和八角按质量比1∶1∶1混合）不同添加量（0.1、0.3、0.5 g/kg）对哈 尔滨风干肠发酵过程中生物胺形成的抑制作用,以及对风干肠理化指标、微生物指标和感官品质的影响。结果表 明,复合香辛料提取物可以有效抑制生物胺（酪胺、腐胺、尸胺、组胺、2-苯乙胺和色胺）的积累（P＜0.05）, 减少脂肪氧化产物硫代巴比妥酸值并抑制好氧菌的生长,且抑制效果随添加量的增加而增大（P＜0.05）。但是添 加0.5 g/kg复合香辛料提取物会产生过重的香辛料气味,影响产品感官可接受性。风干肠中复合香辛料提取物添加 量为0.3 g/kg时,可有效抑制产品中生物胺积累,且可改善产品的感官品质。     

Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)

ABSTRACT: The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all‐trans retinol, and α‐tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish.     

Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

Biogenic amine formation and bacterial growth of vacuum‐packed European anchovy treated with 1% lemon balm (LB) or lavender (LD) ethanol extracts was investigated. The treated samples were stored at 2 ± 1 °C for 11 d and analyzed for biogenic amines, total viable count, fecal coliform count, and lactic acid bacterial count. The analyses were done on 0, 4, 7, 9, and 11 d of storage. Both LB and LD extracts proved effective in reducing most biogenic amines, with histamine reduced by 3‐fold compared to control. The calculated biogenic amine index showed that LB extract was the most effective in inhibiting the biogenic amine formation. The reduction in total viable count was low and the bacterial contamination reached more than 7 log cfu/g at the end of the storage period for all the samples. Moreover, the reduction in fecal coliform and lactic acid bacterial count by LB and LD extracts was below 1 log cfu/g. Treatment of European anchovy with LB and LD extracts proved to be a very effective preservation technique to reduce the biogenic amine formation and lower the risk of histamine fish poisoning but is not effective in reduction of bacterial load. Consequently, LB and LD extracts could be used to reduce the biogenic amine formation which provides additional safety prior to spoilage for histamine sensitive fish species.     

温度和姜精油对金枪鱼品质影响及生物胺相关性

将分别贮藏于不同温度(0、4、15℃)条件下的金枪鱼样品,以及4℃条件下用姜精油作为生物抗氧化剂处理过的样品作为研究对象,定期测定金枪鱼生物胺(腐胺Put、尸胺Cad、组胺His、酪胺Tyr)、反式尿刊酸的含量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、K值和菌落总数,研究温度和姜精油对金枪鱼生物胺含量的影响及组胺与反式尿刊酸的关系。结果表明,温度对金枪鱼生物胺生成有较大影响,0℃条件下生物胺含量显著低于其他贮藏温度,到第6天时组胺、酪胺、腐胺和尸胺含量分别为28.25、5.47、14.84 mg/kg和17.05 mg/kg,而此时15℃条件下金枪鱼组胺、酪胺、腐胺和尸胺含量分别为135.4、14.63、29.49 mg/kg和41.55 mg/kg;生物胺中组胺含量最高,而酪胺含量始终处于低水平状态,即使在15℃条件下到第7天时其含量仍为16.24 mg/kg;结果同时表明,生物抗氧化剂对生物胺的产生和微生物生长有一定的抑制作用,并能有效地延缓蛋白质和ATP降解。相关分析和回归分析表明,组胺、酪胺、尸胺、与TVB-N值、K值和菌落总数高度相关,其相关系数r在0.804~0.981之间,且生物胺和菌落总数、TVB-N值之间存在重要对应关系,反式尿刊酸对组胺的产生影响不大,两者之间相关性较弱,在4℃时其相关系数r为0.630。     

超声-咖啡酸联合处理对海鲈鱼冷藏期间品质变化的影响

为研究超声-咖啡酸联合处理对冷藏海鲈鱼品质变化影响,将新鲜鲈鱼片随机分为5 组,分别为20 kHz、600 W超声处理10 min（US组）,2.0 g/L咖啡酸浸渍10 min（CA组）,超声联合咖啡酸处理10 min（20 kHz、600 W超声处理5 min后,咖啡酸浸渍5 min）（US＋CA组）,无菌水（空白,CK组）与体积分数1%乙酸（对照,AA组）分别浸渍10 min。将5 组样品处理后沥干,装于聚乙烯保鲜袋中,置于4 ℃冷藏。每2 d测定样品的微生物指标（菌落总数）、理化指标（pH值、总挥发性盐基氮（total volatile base nitrogen,TVB-N）含量、硫代巴比妥酸（thiobarbituric acid,TBA）值、质构特性、持水力）等,结合内源荧光强度与感官评价,综合评价超声-咖啡酸联合处理对冷藏鲈鱼的保鲜效果。结果表明：US与CA处理能明显抑制样品贮藏期间菌落总数的增长,在第10天,CA组与US组样品的菌落总数比CK组分别低18.49%与15.53%,其pH值与TVB-N含量上升速度明显缓于CK组样品。贮藏第10天时,CK组样品的TVB-N含量已超过腐败限值,达（33.88±0.56）mg/100 g,而此时US＋CA组样品的TVB-N含量为（16.71±0.41）mg/100 g,明显低于CK组。US处理使鱼肉的保水性明显改善,CA处理对抑制鱼肉的脂肪氧化有较好效果,其还能使样品的持水力得到较高提升;其中以US＋CA联合处理组样品总体品质最佳。与CK组相比,US＋CA处理对鱼肉品质保持效果较好,联合处理可使海鲈鱼的冷藏货架期至少延长4 d。     

Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively. At the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of ungutted sea bass were determined as 50.13 +/- 0.25 mg/100 g, 2.66 +/- 0.06 mg malonaldehit/kg, 9.86 +/- 0.01 mg/100 g respectively. TVB-N, TBA, and TMA-N values of ungutted sea bream reached 55.90 +/- 0.36 mg/100g, 2.51 +/- 0.21 mg malonaldehit/kg, 9.79 +/- 0.01 mg/100 g on day 14 respectively. And also at the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of gutted sea bass were determined as 48.00 +/- 0.26 mg/100 g, 2.48 +/- 0.03 mg malonaldehit/kg, 8.71 +/- 0.06 mg/100 g respectively. TVB-N, TBA, and TMA-N values of gutted sea bream reached 49.66 +/- 0.77 mg/100g, 2.64 +/- 0.07 mg malonaldehit/kg, 8.97 +/- 0.01 mg/100 g on day 14 respectively. The result of this study indicates that the shelf-life of whole ungutted sea bass and sea bream stored in ice as determined by the overal acceptibility sensory scores, chemical quality, and microbiological results show us that the fish were spoilt on day 14. Each chemical, sensory, and microbiological result for sea bream showed us that there was a correlation and similarity and on day 14 it was spoilt.     

肉制品中生物胺形成与控制研究进展

生物胺是一类含氮的脂肪族胺、芳香族胺或杂环类低分子有机化合物,主要通过微生物分泌的氨基酸脱羧酶作用于氨基酸产生。肉制品中生物胺降低产品质量、缩短货架期,同时,过量的生物胺对人体健康存在潜在威胁。本文综述原料肉、工艺条件、微生物等主要影响肉制品生物胺形成的因素,归纳肉制品中生物胺的相关控制措施,提出采用多种技术相结合、优势互补的方式,有助于形成肉制品中整个产业链的防控体系,切实解决肉制品行业的质量安全问题。     

冷藏期间草鱼和鲢鱼鱼片特征生物胺变化差异

旨在明确草鱼和鲢鱼鱼片冷藏过程中生物胺的动态变化规律以及其特征生物胺变化差异,测定分析了4℃贮藏条件下草鱼和鲢鱼片pH、挥发性盐基氮(TVB-N)、菌落总数(TVC)、感官评价以及生物胺含量的动态变化。结果表明,随着贮藏时间的延长,TVB-N、TVC呈明显上升趋势;草鱼和鲢鱼鱼片冷藏过程中苯乙胺、腐胺、酪胺及8种生物胺总量变化明显,且草鱼和鲢鱼鱼片中各生物胺显著变化的时间点分别为第10天和第8天。草鱼和鲢鱼片生物胺含量的差异变化主要发生在腐败后期,在贮藏第12天,草鱼、鲢鱼片间腐胺和酪胺含量差异显著(P0.05),其含量分别为(23.39±0.40),(44.46±1.88)mg/kg和(25.01±1.85),(50.84±1.50)mg/kg。经相关性分析显示,苯乙胺、腐胺、酪胺与草鱼片品质指标间显著相关(P0.05),可作为草鱼品质的监测指标;苯乙胺、腐胺、酪胺、尸胺与鲢鱼片品质指标间显著相关(P0.05),可作为鲢鱼片品质的评价指标。且冷藏期间草鱼和鲢鱼鱼片关键腐败时间点的酪胺和8种总生物胺的含量分别相近,可作为草鱼和鲢鱼片品质评价的共同指标。     

Physicochemical Properties,Microbial Profile,and Biogenic Amines Content of Barramundi (Lates calcarifer Bloch) Fillets Wrapped in Selected Packaging Films Under Modified Atmosphere Packaging

The purpose of this study was to investigate the effect of packaging film on physicochemical properties, microbial profile, and biogenic amines content of barramundi (Lates calcarifer Bloch) fillets packed in polyamide, polypropylene, and low-density polyethylene films and kept at 8°C more than 20 days under modified atmosphere packaging. Putrescine and cadaverine were the most abundant amines, whereas the concentration of histamine ranged from less than 0.5 (not detected) to 198.0, 264.3, and 308.5 mg/kg for polyamide, polypropylene, and polyethylene (low-density polyethylene) films, respectively. Among the three, the psychrotrophic bacteria count was initially 4.26 log colony forming units/g and exceeded the acceptable limit of 7 log colony forming units/g on the 16th day of storage for polyamide and on 12th day of storage for polypropylene and polyethylene. However, the total plate count, among the three packaging films, was initially 3.54 log colony forming units/g and exceeded the acceptable limit of 6 log colony forming units/g on the 12th day of storage. The histamine-forming bacteria count was significantly (p < 0.05) lower in barramundi fillets packaged with polyamide compared to polypropylene and polyethylene. The significant difference (p < 0.05) was observed between the concentration of amines in polyamide as compared with polypropylene and polyethylene. Among the three packaging materials, polyamide was found to be the best for prolonging the storage of barramundi fillets.     

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

The influence of different ultraviolet (UV‐C) doses (0.103 and 0.305 J/cm²) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV‐C treatment increased (P < 0.05) a^* values and protein oxidation in a dose‐dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L^* values and lipid oxidation were not influenced (P > 0.05) by UV‐C light. Fillets treated with a low UV‐C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV‐C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.     

鲈鱼干加工过程中热处理及内源酶对风味形成的影响

分别制备内源酶转化作用＋轻度热处理（S1）、内源酶转化作用＋高强度热处理（S2）、轻度热处理（S3）和高强度热处理（S4）的鲈鱼干,采用感官评价、固相微萃取结合气相色谱-质谱联用仪（gas chromatography-mass spectrometry,GC-MS）进行风味分析,运用偏最小二乘回归（partial least squares regression,PLSR）分析成分与感官属性间的相关性。感官分析结果表明,S1、S2、S3和S4风味轮廓存在显著差异。GC-MS检测结果表明正己醛、壬醛、正辛醛、丁子香酚、1-辛烯-3-醇、2,3-辛二酮、石竹烯和2,6-二叔丁基对甲酚等为鲈鱼干样品中主要挥发性成分;S1、S2、S3和S4挥发性成分差异明显,其中S1和S2挥发性成分含量显著高于S3和S4。PLSR相关性分析表明苯甲醛、癸烯醛、正辛醛、苯乙酮、庚醇和2-乙基己醇与鲈鱼干样品感官属性存在相关性。这几种物质含量在S1、S2、S3和S4中显著不同,对比发现S1和S2中己醛、苯乙酮和苯甲醛等物质由脂肪和氨基酸在内源酶作用下反应生成,提高了青草香和甜香;S3和S4中热处理促进了甘油三酯热氧化降解生成正辛醛、2-乙基己醇、癸烯醛、反-2-辛烯醛等物质,提高了橘香和脂香。此外,组织蛋白酶B在S1和S2中的酶活性远高于S3和S4。研究揭示了鲈鱼干制备过程中内源酶和不同强度热处理对风味的影响,为鲈鱼干制备工艺优化及深入了解水产食品风味形成机制提供了理论参考。     

Effects of E‐beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets

The effects of vacuum packaging followed by E‐beam irradiation treatment on the shelf life of common carp (Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index (BAI), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients (r < ?0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.     

Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged (Group A), and flake ice packaged (Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as "acceptable" but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4 degrees C.