Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage
Biogenic amines (BAs) are a group of substances with low molecular weight organic compounds such as aliphatic, aromatic or heterocyclic structures that are naturally present in animal tissues. The aim of this study was to investigate the changes on the formation of biogenic amine, bacterial load and...
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| Veröffentlicht in: | Journal of food science and technology 2017-07, Vol.54 (8), p.2503-2511 |
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| creator | Arulkumar, Abimannan Paramasivam, Sadayan Rameshthangam, Palanivel Rabie, Mohamed A. |
| description | Biogenic amines (BAs) are a group of substances with low molecular weight organic compounds such as aliphatic, aromatic or heterocyclic structures that are naturally present in animal tissues. The aim of this study was to investigate the changes on the formation of biogenic amine, bacterial load and biochemical characteristics in blue swimmer crab (
Portunus pelagicus
) at different storage temperatures (4 and 20 °C) up to 96 h. From seven BAs only four biogenic amines (tryptamine, putrescine, histamine, and tyramine) were detected while, the cadaverine, spermidine and spermine were absent in all investigated samples. Histamine was the major biogenic amine formed during the storage times and reached the highest concentration of 7.55 ± 0.46 mg/100 g and 17.68 ± 1.30 mg/100 g after 96 h at 4 and 20 °C, respectively. This level of histamine exceeded the maximum tolerance level of 5 mg/100 g. However, the proper icing procedure retarded the histamine effects, resulting only 7.55 mg/100 g after 96 h of ice storage. Spoilage indicator putrescine was only detected after 24–96 h of storage at 4 and 20 °C, respectively. The total volatile base nitrogen and the trimethylamine-nitrogen concentrations were considered to be reliable indicators of freshness index in blue swimmer crab. An aerobic mesophilic plate count of 6.68 and 7.31 log CFU/g were noted for crab stored in ice and ambient temperature after 96 h storage, respectively. It could be concluded that the biogenic amine forming bacteria and other susceptible perishing factors responsible for the biogenic amine formation could be prevented by continuous storage of
P. pelagicus
at low temperature. |
| doi_str_mv | 10.1007/s13197-017-2694-5 |
| format | Article |
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Portunus pelagicus
) at different storage temperatures (4 and 20 °C) up to 96 h. From seven BAs only four biogenic amines (tryptamine, putrescine, histamine, and tyramine) were detected while, the cadaverine, spermidine and spermine were absent in all investigated samples. Histamine was the major biogenic amine formed during the storage times and reached the highest concentration of 7.55 ± 0.46 mg/100 g and 17.68 ± 1.30 mg/100 g after 96 h at 4 and 20 °C, respectively. This level of histamine exceeded the maximum tolerance level of 5 mg/100 g. However, the proper icing procedure retarded the histamine effects, resulting only 7.55 mg/100 g after 96 h of ice storage. Spoilage indicator putrescine was only detected after 24–96 h of storage at 4 and 20 °C, respectively. The total volatile base nitrogen and the trimethylamine-nitrogen concentrations were considered to be reliable indicators of freshness index in blue swimmer crab. An aerobic mesophilic plate count of 6.68 and 7.31 log CFU/g were noted for crab stored in ice and ambient temperature after 96 h storage, respectively. It could be concluded that the biogenic amine forming bacteria and other susceptible perishing factors responsible for the biogenic amine formation could be prevented by continuous storage of
P. pelagicus
at low temperature.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-2694-5</identifier><identifier>PMID: 28740308</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Aliphatic compounds ; Ambient temperature ; Amines ; Ammonia ; Animal tissues ; Aromatic compounds ; Bacteria ; Biochemical characteristics ; Biochemistry ; Biogenic amines ; Cadaverine ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Colony-forming cells ; Crustaceans ; Food Science ; Freshness ; Histamine ; Ice ; Ice formation ; Indicators ; Low temperature ; Microorganisms ; Molecular weight ; Nitrogen ; Nutrition ; Organic compounds ; Original ; Original Article ; Plates (structural members) ; Putrescine ; Spermidine ; Spermine ; Spoilage ; Storage ; Studies ; Temperature ; Temperature effects ; Trimethylamine ; Tryptamine ; Tyramine</subject><ispartof>Journal of food science and technology, 2017-07, Vol.54 (8), p.2503-2511</ispartof><rights>Association of Food Scientists & Technologists (India) 2017</rights><rights>Journal of Food Science and Technology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-2fd22fc9ec85be8e9371a7d37920b267e0038d1258370a1fb958fe07e271a5b03</citedby><cites>FETCH-LOGICAL-c470t-2fd22fc9ec85be8e9371a7d37920b267e0038d1258370a1fb958fe07e271a5b03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502046/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502046/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28740308$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Arulkumar, Abimannan</creatorcontrib><creatorcontrib>Paramasivam, Sadayan</creatorcontrib><creatorcontrib>Rameshthangam, Palanivel</creatorcontrib><creatorcontrib>Rabie, Mohamed A.</creatorcontrib><title>Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Biogenic amines (BAs) are a group of substances with low molecular weight organic compounds such as aliphatic, aromatic or heterocyclic structures that are naturally present in animal tissues. The aim of this study was to investigate the changes on the formation of biogenic amine, bacterial load and biochemical characteristics in blue swimmer crab (
Portunus pelagicus
) at different storage temperatures (4 and 20 °C) up to 96 h. From seven BAs only four biogenic amines (tryptamine, putrescine, histamine, and tyramine) were detected while, the cadaverine, spermidine and spermine were absent in all investigated samples. Histamine was the major biogenic amine formed during the storage times and reached the highest concentration of 7.55 ± 0.46 mg/100 g and 17.68 ± 1.30 mg/100 g after 96 h at 4 and 20 °C, respectively. This level of histamine exceeded the maximum tolerance level of 5 mg/100 g. However, the proper icing procedure retarded the histamine effects, resulting only 7.55 mg/100 g after 96 h of ice storage. Spoilage indicator putrescine was only detected after 24–96 h of storage at 4 and 20 °C, respectively. The total volatile base nitrogen and the trimethylamine-nitrogen concentrations were considered to be reliable indicators of freshness index in blue swimmer crab. An aerobic mesophilic plate count of 6.68 and 7.31 log CFU/g were noted for crab stored in ice and ambient temperature after 96 h storage, respectively. It could be concluded that the biogenic amine forming bacteria and other susceptible perishing factors responsible for the biogenic amine formation could be prevented by continuous storage of
P. pelagicus
at low temperature.</description><subject>Aliphatic compounds</subject><subject>Ambient temperature</subject><subject>Amines</subject><subject>Ammonia</subject><subject>Animal tissues</subject><subject>Aromatic compounds</subject><subject>Bacteria</subject><subject>Biochemical characteristics</subject><subject>Biochemistry</subject><subject>Biogenic amines</subject><subject>Cadaverine</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Colony-forming cells</subject><subject>Crustaceans</subject><subject>Food Science</subject><subject>Freshness</subject><subject>Histamine</subject><subject>Ice</subject><subject>Ice formation</subject><subject>Indicators</subject><subject>Low temperature</subject><subject>Microorganisms</subject><subject>Molecular weight</subject><subject>Nitrogen</subject><subject>Nutrition</subject><subject>Organic compounds</subject><subject>Original</subject><subject>Original Article</subject><subject>Plates (structural members)</subject><subject>Putrescine</subject><subject>Spermidine</subject><subject>Spermine</subject><subject>Spoilage</subject><subject>Storage</subject><subject>Studies</subject><subject>Temperature</subject><subject>Temperature effects</subject><subject>Trimethylamine</subject><subject>Tryptamine</subject><subject>Tyramine</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kU9rFTEUxQdRbKn9AG4k4KaCozeZyUuyEeThPyjoQtchk7kzLyWTvCaTSjd-dvN4tVTBbBK4v3tuzj1N85zCGwog3mbaUSVaoKJlG9W3_FFzCkrwVvbAHtc3MNZSyvlJc57zFdTTMSEZPG1OmBQ9dCBPm1_bnQkzZhIDGVycMTj7mtxEb1bnkZjFhVo0YSSLsykOznhyXYx36y2JE1l3SAZfkOSfblkwEZvMQC6-xbSWUDLZozezsyW_IkvJtiqOJbkwk7zGZGZ81jyZjM94fnefNT8-fvi-_dxefv30Zfv-srW9gLVl08jYZBVayQeUqDpBjRg7oRgMbCOwepMjZVx2AgydBsXlhCCQVY4P0J017466-zIsOFoMazJe75NbTLrV0Tj9dyW4nZ7jjeYcGPSbKnBxJ5DidcG86sVli96bgLFkTRXrKO3E5oC-_Ae9iiWFaq9SVFAqlVCVokeqbjXnhNP9ZyjoQ8D6GLCuAetDwJrXnhcPXdx3_ImzAuwI5P1hy5gejP6v6m-tELIr</recordid><startdate>20170701</startdate><enddate>20170701</enddate><creator>Arulkumar, 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on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage</title><author>Arulkumar, Abimannan ; Paramasivam, Sadayan ; Rameshthangam, Palanivel ; Rabie, Mohamed A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-2fd22fc9ec85be8e9371a7d37920b267e0038d1258370a1fb958fe07e271a5b03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Aliphatic compounds</topic><topic>Ambient temperature</topic><topic>Amines</topic><topic>Ammonia</topic><topic>Animal tissues</topic><topic>Aromatic compounds</topic><topic>Bacteria</topic><topic>Biochemical characteristics</topic><topic>Biochemistry</topic><topic>Biogenic amines</topic><topic>Cadaverine</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Colony-forming cells</topic><topic>Crustaceans</topic><topic>Food Science</topic><topic>Freshness</topic><topic>Histamine</topic><topic>Ice</topic><topic>Ice formation</topic><topic>Indicators</topic><topic>Low temperature</topic><topic>Microorganisms</topic><topic>Molecular weight</topic><topic>Nitrogen</topic><topic>Nutrition</topic><topic>Organic compounds</topic><topic>Original</topic><topic>Original Article</topic><topic>Plates (structural members)</topic><topic>Putrescine</topic><topic>Spermidine</topic><topic>Spermine</topic><topic>Spoilage</topic><topic>Storage</topic><topic>Studies</topic><topic>Temperature</topic><topic>Temperature effects</topic><topic>Trimethylamine</topic><topic>Tryptamine</topic><topic>Tyramine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arulkumar, Abimannan</creatorcontrib><creatorcontrib>Paramasivam, Sadayan</creatorcontrib><creatorcontrib>Rameshthangam, Palanivel</creatorcontrib><creatorcontrib>Rabie, Mohamed 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Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arulkumar, Abimannan</au><au>Paramasivam, Sadayan</au><au>Rameshthangam, Palanivel</au><au>Rabie, Mohamed A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2017-07-01</date><risdate>2017</risdate><volume>54</volume><issue>8</issue><spage>2503</spage><epage>2511</epage><pages>2503-2511</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Biogenic amines (BAs) are a group of substances with low molecular weight organic compounds such as aliphatic, aromatic or heterocyclic structures that are naturally present in animal tissues. The aim of this study was to investigate the changes on the formation of biogenic amine, bacterial load and biochemical characteristics in blue swimmer crab (
Portunus pelagicus
) at different storage temperatures (4 and 20 °C) up to 96 h. From seven BAs only four biogenic amines (tryptamine, putrescine, histamine, and tyramine) were detected while, the cadaverine, spermidine and spermine were absent in all investigated samples. Histamine was the major biogenic amine formed during the storage times and reached the highest concentration of 7.55 ± 0.46 mg/100 g and 17.68 ± 1.30 mg/100 g after 96 h at 4 and 20 °C, respectively. This level of histamine exceeded the maximum tolerance level of 5 mg/100 g. However, the proper icing procedure retarded the histamine effects, resulting only 7.55 mg/100 g after 96 h of ice storage. Spoilage indicator putrescine was only detected after 24–96 h of storage at 4 and 20 °C, respectively. The total volatile base nitrogen and the trimethylamine-nitrogen concentrations were considered to be reliable indicators of freshness index in blue swimmer crab. An aerobic mesophilic plate count of 6.68 and 7.31 log CFU/g were noted for crab stored in ice and ambient temperature after 96 h storage, respectively. It could be concluded that the biogenic amine forming bacteria and other susceptible perishing factors responsible for the biogenic amine formation could be prevented by continuous storage of
P. pelagicus
at low temperature.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>28740308</pmid><doi>10.1007/s13197-017-2694-5</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Aliphatic compounds Ambient temperature Amines Ammonia Animal tissues Aromatic compounds Bacteria Biochemical characteristics Biochemistry Biogenic amines Cadaverine Chemistry Chemistry and Materials Science Chemistry/Food Science Colony-forming cells Crustaceans Food Science Freshness Histamine Ice Ice formation Indicators Low temperature Microorganisms Molecular weight Nitrogen Nutrition Organic compounds Original Original Article Plates (structural members) Putrescine Spermidine Spermine Spoilage Storage Studies Temperature Temperature effects Trimethylamine Tryptamine Tyramine |
| title | Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage |
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