CHANGES IN BIOGENIC AMINE CONTENTS AND SENSORY QUALITY OF SARDINE (SARDINA PILCHARDUS) STORED AT 4C AND 20C

Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine and spermine) in sardine during the storage at two temperatures (4C and 20C) were investigated. Changes in sensory scores were also recorded. Significant differences between storage times were found. The levels of tyramine, putrescine, cadaverine and histamine increased as decomposition of sardine progressed at both 4C and 20C. Spermidine and spermine did not change throughout storage. Putrescine was the main biogenic amine formed, followed by tyramine, cadaverine and histamine. Histamine remained lower than the toxic level of 100 mg/kg in the samples stored at 4C whereas it exceeded the toxic level after 16 h at 20C. The increase in histamine concentration was lower than tyramine and putrescine at both temperatures. Sensory scores gradually decreased during the storage.     

Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C

Whole Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) from the Croatian Adriatic were stored at 22 °C and changes in histamine, putrescine, tyramine and cadaverine levels were monitored in relation to bacterial endotoxin. After 12 h, histamine levels in sardine were above the legal limit of 50 mg kg^?1, set by the US Food and Drug Administration, and an increase in putrescine content preceded the increase in histamine. After 24 h, histamine contents in mackerel and sardine reached 1090 ± 101 and 577 ± 275 mg kg^?1, respectively, which exceeded the toxic threshold of 500 mg kg^?1. At the same time, the putrescine content was also high in both fish (353–420 mg kg^?1). The time-course of endotoxin production was similar in all fish species stored at 22 °C. A high correlation was found between endotoxin and histamine, and between endotoxin and putrescine in mackerel and sardine. On the other hand, high endotoxin levels in hake, after 24 h, were associated with the low histamine and putrescine content (40–60 mg kg^?1).     

发酵香肠中生物胺的研究

本文采用RP-HPLC法测定了发酵香肠中的生物胺(苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺)的含量。样品经0.4mol/L高氯酸溶液提取,丹磺酰氯衍生,流动相为乙腈和水,采用梯度洗脱,流速为1mL/min,紫外检测波长为254nm。该方法检测限为:腐胺、尸胺、亚精胺、酪胺和精胺为0.1μg/mL,组胺0.5μg/mL,苯乙胺0.05μg/mL。回收率分别为苯乙胺86.71%、腐胺88.88%、尸胺94.55%、组胺87.57%、酪胺83.67%、亚精胺88.55%、精胺94.91%。结果表明发酵香肠中生物胺的种类及含量因香肠的品种而异,7种生物胺平均总量为13.40mg/100g,变异范围为7.83~19.13mg/100g。本法简便、快速、灵敏、可靠。     

BIOGENIC AMINES FORMATION IN SARDINE MARINADE DURING REFRIGERATED STORAGE

Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine, spermine) in sardine marinade were investigated. Sardine were beheaded, gutted, filleted, washed and marinated by immersing the fish into solutions containing 2 and 4% acetic acid and 10% NaCl for 24 h. Biogenic amine content, sensory scores and pH values of marinated sardine were recorded during the storage at 4C for up to 5 months. Biogenic amine content in marinated sardine was higher than in raw material. There were significant (P<0.05) differences in biogenic amine content between acetic acid concentrations of 2% and 4% just after marinating. Initial values of biogenic amines in marinade with 4% acetic acid were significantly (P<0.05) lower than those in marinade with 2% acetic acid. The contents of tyramine***, putrescine and histamine in sardine marinade decreased in the first 2–3 months of storage, followed by continuous increase up to 5 months of the storage. After decrease in the first month, cadaverine level did not significantly change. According to results, the marination process influences biogenic amine accumulation.     

Occurrence of ochratoxin A and biogenic amines in Asian beers sold in French markets

Fifty‐one samples of 17 Asian beer brands commercially available in France were analysed for the occurrence of ochratoxin A and biogenic amines, including ethanolamine, histamine, methylamine, ethylamine, tyramine, tryptamine, 2‐phenylethylamine, putrescine, isopenthylamine and cadaverine. The types and levels of biogenic amines varied from one brand to another. None of the ochratoxin A or biogenic amine contaminants in the Asian beer samples exceeded the recommended levels for safe consumption. Ochratoxin A was found to range from n.d. to 0.175 µg L^?1. Biogenic amines were detected in all samples at a level ranging from 6.15 to 47.30 mg L^?1. Isoamylamine was not detected in any of the beers. Ethanolamine, tyramine, putrescine, and cadaverine were the most abundant of the nine biogenic amines found in this study. The concentrations were 2.75–12.88 mg L^?1 for ethanolamine, 0.58–17.37 mg L^?1 for tyramine, 1.54‐9.78 mg L^?1 for putrescine and 0.31–11.39 mg L^?1 for cadaverine. The work revealed significant, strong correlations (p < 0.01) between concentrations of ochratoxin A and biogenic amines, especially tyramine, tryptamine and cadaverine. Copyright © 2013 The Institute of Brewing & Distilling     

Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)

Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 +/- 0.03, 21.33 +/- 5.82%, and 44.06 +/- 12.47 mg/ 100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was highest (batch 1), especially for enterobacteria and enterococci. Tyramine was the most abundant amine, reaching values from nondetectable to 90 mg/kg, whereas histamine did not surpass 20 mg/kg. Among the microorganisms isolated, Enterobacter cloacae, Aerococcus viridans, Kocuria varians, and Staphylococcus chromogenes were able to decarboxylate amino acids and produce biogenic amines in vitro. Most (70.59%) of the microorganisms identified were able to produce histamine, 23.53% were able to produce the diamines putrescine and cadaverine, and only 11.76% were able to produce tyramine, although this substance was the major biogenic amine found in anchovy samples.     

In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms

Twenty Brochothrix thermosphacta strains tested for biogenic amines (BAs) production, formed histamine (6.6-16.2 mg/kg) and tyramine (18.7-35.4 mg/kg) but neither putrescine nor cadaverine. Six of the twenty strains were also investigated in respect of their influence on the synthesis of BAs by Escherichia coli, Pseudomonas sp., Proteus mirabilis and Lactobacillus sakei. In pure culture Escherichia coli produced all of the studied amines (histamine, tyramine, putrescine and cadaverine) with a total concentration of 167.7 mg/kg, P. mirabilis produced a total of 56.7 mg/kg histamine, tyramine and cadaverine, while Lactobacillus sakei and Pseudomonas sp. produced histamine and tyramine, totaling 37.9 and 35.2 mg/kg respectively. All B. thermosphacta promoted cadaverine production by Escherichia coli which increased by 12-68%, and some of them contributed to the appearance of this amine among the metabolites of Pseudomonas. The presence of B. thermosphacta decreased the potential ability of P. mirabilis to produce BAs.     

Amino acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 20°C and at 2°C

Total amino acid composition of whole mackerel ( Scomber scombrus ) and of milt and roe from mackerel stored at different conditions were studied. During storage at low temperature, no obvious changes were found. When stored at high temperature (20°C), the contents of several of the amino acids decreased, and phenylethylamine, tyramine, putrescine, histamine and cadaverine were formed the formation of cadaverine was higher than the loss of lysine.     

CHANGES IN BIOGENIC AMINES OF MAJOR PORTUGUESE BLUEFISH SPECIES DURING STORAGE AT DIFFERENT TEMPERATURES

Changes in histamine (Him), cadaverine (Cad), putrescine (Put), agmantine (Agm) and volatile basic nitrogen (VBN) contents were examined in sardine, Atlantic horse mackerel, chub mackerel and Atlantic mackerel, during ice storage and storage at room temperature. Him formation as well as other amines varied greatly with species of fish and storage conditions. The levels of Him, Cad, Put and VBN increased gradually in all the fish species as decomposition progressed, regardless of storage temperatures. In iced fish, amine production was considerably reduced and Him concentration was, in general, lower than 100 mg/Kg. During ice storage amines increased slowly until day 7, after which a significant rise was detected. In comparison with the other fish species higher levels of Him, Cad and Put were determined in Atlantic mackerel. At room temperature Him, Cad and Put were produced at the highest concentrations in chub mackerel, followed by sardine, Atlantic mackerel and Atlantic horse mackerel. Him concentration maximum exceeded allowable limits for human consumption in the first three species after 24h of storage at room temperature. No correlation was observed for Him or other amine levels and the degree of fish decomposition. Thus, the use of Him or other amines as a freshness index of the studied fish species was not considered appropriate.     

Bioactive amines in soy sauce: Validation of method,occurrence and potential health effects

The objective of this study was to investigate the levels of bioactive amines in soy sauce. A method for the extraction of amines was optimized and an ion pair-HPLC method was validated. Overall, tyramine was the prevalent amine, followed by putrescine, histamine, phenylethylamine and cadaverine. The concentrations of amines varied widely among samples. The brands could be divided into two groups. The first one contained three amines; there was prevalence of cadaverine followed by tyramine and putrescine; and total amine levels were low. The second group contained four amines; there was prevalence of tyramine followed by histamine, phenylethylamine and putrescine; and total amine levels were high. A brand with lower NaCl levels contained significantly higher amine levels. Based on the levels of amines detected, a high percentage of samples could cause adverse effects to human health.     

Formation of biogenic amines in herring and mackerel

The formation of biogenic amines (histamine, cadaverine, putrescine and spermidine) was followed during vacuum packed storage at 2 degrees C or 10 degrees C in the scombroid fish mackerel and in the non-scombroid fish herring. Also the changes in the content of free amino acids and in the organoleptic and microbiological qualities were followed. At 10 degrees C the amine contents were 2-20 times higher at the time of rejection as compared with samples stored at 2 degrees C. In herring and mackerel similar amounts of histamine were accumulated, whilst cadaverine was formed at much higher levels in mackerel compared with herring. The high contents of cadaverine in mackerel can possibly explain why mackerel and not herring are often implicated in incidents of scombrotoxic poisoning.     

Biogenic amines in Brazilian cheeses

The levels of biogenic amines in Brazilian cheeses were investigated for the first time. Ninety-two samples of 10 types of cheese were purchased at retail stores. The amines were extracted using hydrochloric acid, partitioned into diethyl ether, separated through reversed-phase ion-pair chromatography and quantified fluorimetrically after postcolumn derivatization with o-phthaldehyde. Overall, spermine was the most prevalent amine (93%), followed by histamine (65%), 2-phenylethylamine (62%), spermidine (61%), putrescine (60%), cadaverine (59%), serotonin (44%), agmatine (38%), tyramine (37%) and tryptamine (29%). Spermine, agmatine, 2-phenylethylamine, serotonin, spermidine and tryptamine were detected at low levels (< 4.10 mg/100g). Cadaverine, tyramine, histamine and putrescine were present at levels up to 111.00, 21.25, 19.65 and 17.37 mg/100g, respectively. There was variability on the type and levels of amine in each kind of cheese suggesting that amine formation and accumulation in cheese could be prevented. Efforts should be made to understand amine formation in cheese in order to optimize technology and secure low amine levels. Susceptible individuals should be advised to consume cheeses with low biogenic amines contents.     

冷藏期内猪肉肌苷酸与生物胺两者变化关系的研究

采用高效液相色谱法测定生鲜猪肉的背最长肌在4℃温度条件下肌苷酸(IMP)和腐胺、尸胺、组胺、酪胺、亚精胺、精胺这六种生物胺含量的变化情况,从而进一步分析它们之间的相关性。结果表明,随着货架期的延长,IMP含量呈先上升后降低的趋势,并在第2d达到最高;精胺含量基本保持在4.0mg/kg左右,组胺的含量始终很低,其它的胺类物质都有所增加,尸胺的变化最为突出;虽然腐胺和亚精胺的含量比较低,但是仍然有明显的变化;酪胺变化也非常明显。从Person积差相关系数可以看出,IMP与其他指标相关系数呈负相关显著,有的指标是不显著的;在0.01水平上,IMP与亚精胺之间的负相关性最强,达到了-0.981;其次是尸胺与IMP之间,相关系数是-0.960,呈显著负相关;酪胺也与IMP显著负相关;IMP与腐胺、组胺、精胺的相关系数都不显著。因此,通过测定IMP含量变化可以预测猪肉新鲜度,且可作为猪肉保藏与加工过程中品质控制的重要指标之一。     

Biogenic amines in alcoholic beverages produced in Taiwan

The biogenic amines tyramine, putrescine, cadaverine, 2-phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high-performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml^?1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml^?1. The levels of the other five amines in the tested samples were 0-7.0 μg ml^?1 for 2-phenylethylamine, 0-3.0 μg ml^?1 for putrescine, 0-2.9 μg ml^?1 for cadaverine, 0-4.5 μg ml^?1 for histamine, and 0-1.4 μg ml^?1 for tyramine. These levels seem unlikely to have adverse effects on human health.     

Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage

Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7 degrees C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odor, appearance, texture, and color. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odor and putrescine and odor and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.     

A survey of biogenic amines in chinese red wines

Eight biogenic amines were analyzed in 38 samples of red wine from five wine-making regions of China. The analysis was carried out by reverse phase high performance liquid chromatography with fluorescence detector and dansyl chloride precolumn derivation. Tryptamine was not found in any of the samples. Putrescine was detected in all samples (100%), followed by phenylethylamine (84.2%), spermidine (60.5%), histamine (57.8%), tyramine (57.8%), cadaverine (47.4%), and spermine (36.8%). In all the samples, the levels of aromatic and heterocyclic amines with toxicological effects were: 0–4.58 mg/l for phenylethylamine, 0–10.51 mg/l for histamine, and 0–9.13 mg/l for tyramine. The amount of histamine and tyramine in most of the samples (94.7%) was less than 8 mg/l. The amines associated with sanitary conditions were also found to be present in a very low range, between 0 and 12.98 mg/l for putrescine, 0 and 19.01 mg/l for cadaverine, respectively. In the case of other amines such as spermine and spermidine, they yielded very low levels varying between 0 and 2.64 mg/l for spermine, 0 and 3.82 mg/l for spermidine, respectively.     

四川区域自然发酵香肠及人工接种牦牛肉发酵香肠中生物胺含量的研究

以四川省10 区域自然发酵香肠及人工接种发酵剂的牦牛肉香肠共21 个样品为研究对象,测定发酵香肠中的生物胺含量。结果发现,21 个发酵香肠样品中均检测到酪胺、亚精胺、精胺、尸胺、腐胺、色胺及组胺,β-苯乙胺均未检出;生物胺总量在57.34～411.12 mg/kg,除采自凉山州西昌的自然发酵牦牛肉香肠和广安的自然发酵猪肉香肠中酪胺含量超过了美国食品及药品管理局（Food and Drug Administration,FDA）规定标准（酪胺含量≤100 mg/kg）,其余均不存在生物胺安全问题。     

Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely in 55 cheeses made in small-scale farms and in 57 fermented dairy products. The products were tested at the end of their shelf-life period. Neither tryptamine nor phenylethylamine was detected in the monitored samples; histamine was found only in four cheese samples containing up to 25 mg/kg. The contents of spermine and spermidine were low and did not exceed the values of 35 mg/kg. Significant amounts of tyramine, putrescine, and cadaverine occurred especially in cheeses produced from ewe’s milk or in long-term ripened cheeses. In about 10% of the tested cheeses, the total concentration of all the monitored biogenic amines and polyamines exceeded the level of 200 mg/kg, which can be considered toxicologically significant. In fermented dairy products, the tested biogenic amines occurred in relatively low amounts (generally up to 30 mg/kg) that are regarded safe for the consumer’s health.     

鲭鱼生物胺生成菌的分离与鉴定

从鲭鱼体内分离7 株生物胺产生菌,其中3 株菌可以产生色胺,4 株菌可以产生2-苯乙胺,4 株菌可以产生腐胺,1 株菌可以产生尸胺,3 株菌可以产生组胺,1 株菌可以产生酪胺。组胺生成量较高的No.1菌株形态学、生理生化分析及菌种鉴定结果表明该菌株极有可能为侵肺巴斯德氏菌,可信度为99.9%。     

Concentrations of biogenic amines in fish,squid and octopus and their changes during storage

The concentrations of seven biogenic amines (BA) were simultaneously determined in 74 samples of fish, squid and octopus, by the method of HPLC coupled with pre-column derivatisation. The relationship between the formation of BA in aquatic products and the growth of microbial flora during storage was also investigated. Results showed that putrescine, cadaverine, histamine and tyramine were the dominant BA in the studied samples, but the concentrations of histamine and tyramine were mostly less than 50 and 100 mg kg⁻¹, respectively. Freezing can effectively prevent the formation of BA, but the levels of putrescine, cadaverine, histamine and tyramine significantly increased (p < 0.05) during storage at 4 and 25 °C. The growth of mesophilic or psychrophilic bacteria in blue scad and octopus strongly and positively correlated with the formation of amines (such as putrescine, cadaverine, histamine and tyramine) during storage, except for histamine in octopus.