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HISTAMINE PRODUCTION AND BACTERIAL GROWTH IN MACKEREL ( P NEUMATOPHORUS JAPONICUS ) DURING STORAGE
Author(s) -
JIANG QIANQIAN,
DAI ZHIYUAN,
ZHOU TAO,
WU JIAJIA,
BU JUNZHI,
ZHENG TINGLU
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12021
Subject(s) - histamine , mackerel , morganella morganii , food science , bacterial growth , biology , agar , microbiology and biotechnology , chemistry , microorganism , bacteria , enterobacteriaceae , biochemistry , escherichia coli , fishery , fish <actinopterygii> , endocrinology , genetics , gene
Bacterial growth and histamine formation in mackerel during storage at 0, 4, 15 and 25 C were monitored. Histamine production and bacterial multiplication were accelerated with increase of the storage temperature. The highest histamine level of 2,080 mg/kg was detected after 2 days of storage at 25 C . Selective media were used for isolation of histamine‐producing bacteria ( HPB ) and the histamine production was confirmed by high‐performance liquid chromatography analysis. A total number of 305 strains were isolated from spoiled mackerel and 32 of them were identified as HPB . Most of the HPB were isolated from violet red bile glucose agar. M organella morganii , C itrobacter braakii , H afnia alvei and R aoultella planticola were confirmed as high histamine‐producing strains, whereas other microorganisms were found to possess weak histamine‐producing ability. Practical Applications In order to effectively inhibit the activity of HPB , it is necessary to have a good understanding of bacterial species contributing to histamine production in mackerel during storage. Therefore, we studied the variation of histamine content and the growth of bacteria related to histamine production in mackerel during storage. Results of this study could be useful to assure the safety of mackerel products by controlling histamine content.