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Development of Biogenic Amines in Yellowfin Tuna ( Thunnus albacares ): Effect of Storage and Correlation with Decarboxylase‐Positive Bacterial Flora
Author(s) -
Du W.X.,
Lin C.M.,
Phu A.T.,
Cornell J.A.,
Marshall M.R.,
Wei C.I.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11400.x
Subject(s) - cadaverine , yellowfin tuna , tuna , food science , morganella morganii , putrescine , chemistry , thunnus , population , enterobacter , biology , biochemistry , enterobacteriaceae , fishery , enzyme , escherichia coli , demography , sociology , fish <actinopterygii> , gene
The effects of storage at 0,4,10, and 22°C for 0,1,3,5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22 °C for 3 d, 10 °C for 5 d, and 4 °C for 9 d were rated unacceptable for consumption. Those stored at 22 °C for 3 d had total aerobic bacterial count of > 8 log 10 CFU/g, a histamine‐producing bacterial population of 7 log 10 CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r 2 > 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteins vulgaris , and Serratia liquefaciens were the decarboxylase‐positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production in test tuna fillets.