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Microbiological Properties and Biogenic Amines of Whole Pike‐Perch ( Sander Lucioperca , Linnaeus 1758): A Perspective on Fish Safety During Postharvest Handling Practices and Frozen Storage
Author(s) -
Ehsani Ali,
Jasour Mohammad Sedigh
Publication year - 2012
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.1750-3841.2012.02970.x
Subject(s) - perch , pike , cadaverine , food science , chemistry , fish <actinopterygii> , biogenic amine , food spoilage , putrescine , fishery , biology , biochemistry , bacteria , enzyme , genetics , receptor , neurotransmitter
The biogenic amines (tyramine, histamine, cadaverine, and puterscine) and microbiological properties (mesophilic, psychrotrophic, and Pseudomonas spp.) of whole pike‐perch ( Sander lucioperca ) was investigated during 2 d prestorage icing and 90 d frozen storage (−24 °C). At the end of ice storage, a noticeable increase only was found for puterscine level ( P < 0.05), and microbial loads of fish increased in comparison with fresh fish ( P < 0.05). During the frozen storage, as time passed, a continuous increase of biogenic amines and decrease of bacterial load (except for Pseudomonas spp. at the last 30 d) was detected ( P < 0.05). The total contents of biogenic amines ranged from 6.24 to 91.76 μg/g during the investigated period. Puterscine was the major amine detected in pike‐perch and its concentration varied between 1.75 and 56.95 μg/g; due to a more step‐wise increase it was a good quality indicator. At the end of storage, all of the obtained values are below the tolerable maximum amounts based on available regulations. Based on biogenic amines content and microbial load, it could be concluded that pike‐perch can be consumed without any health risks after 2 d icing condition and 90 d frozen storage. Practical Application: Biogenic amines as one of the commonest forms of food intoxication occur in protein‐rich food such as fish. Short‐time icing during transportation is the simplest method to fish preserving for processing or long‐term storage. In this study formation of biogenic amines and bacterial changes in ungutted pike‐perch as highly demanded fish species for human consumption, during transportation and frozen storage was investigated. The results of the research can be advantageously used by fish industry. These findings suggest that the production and storage practices of fish in the retails condition could have acceptable food quality level.