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首页> 外文期刊>Food microbiology >Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)
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Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)

机译：冰储存的整个，去内脏和去骨的地中海鲈鱼（Dicentrarchus labrax）中生物胺的形成及其与微生物学和感官属性的关系

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摘要

The effect of gutting and filleting on the formation of biogenic amines and its relation to microbiological and sensory attributes in ice-stored sea bass (Dicentrarchus labrax) was studied. Pseudomonads, H_2S-producing bacteria, Brochothrix thermosphacta and to a lesser extent Enterobacteriaceae were the dominant micro-organisms in whole, gutted and filleted sea bass. Higher populations (P<0.05) of these micro-organisms were present in filleted sea bass as compared to gutted and whole fish samples. Seven biogenic amines namely: putrescine, cadaverine, spermidine, tyramine, tryptamine, spermine and histamine were determined in fish samples. Putrescine was the main biogenic amine formed. Its highest value (23.86 mg/kg) was recorded in filleted sea bass on day 16 of storage. Respective putrescine values for gutted and whole sea bass were 12.64 and 3.12 mg/kg (day 16). Putrescine levels of whole, gutted and filleted sea bass showed a steep increase between days 11 and 16 of storage when respective population of Pseudomonads reached approximately 10~6-10~7 (whole), 10~7-10~8 (gutted) and 10~8-10~9 (filleted) cfu/g. Cadaverine was not detected before day 9 in whole and gutted sea bass samples and before day 11 in filleted samples. Surprisingly, for whole sea bass a maximum value of cadaverine (6.47 mg/kg) was recorded on the final day of storage (day 16), whereas respective levels for gutted and filleted samples levels were lower (1.19 and 0.58 mg/kg). Almost simultaneous production of tryptamine and tyramine was observed in whole, gutted and filleted sea bass samples throughout the entire storage period in ice. Spermine and spermidine showed a decreasing pattern with increasing storage and were undetectable in whole and gutted sea bass samples between day 13 and 16 of storage. Finally, no histamine was present in both whole and gutted sea bass, whereas interestingly, for filleted sea bass samples, levels of histamine increased after day 9 of storage but remained low (<3 mg/kg) throughout the entire storage period. During this period Enterobacteriaceae counts remained below or in the vicinity of 10~6 cfu/g. Based on sensory data, after 8-9 days for both the gutted and the filleted sea bass samples (time for development of initial off-flavors), putrescine values between 3.63 and 4.05 mg/kg were recorded. This range of values may possibly be proposed as the upper limit for spoilage initiation for the gutted and filleted sea bass. This does not hold for whole sea bass which became sensorily unacceptable after 15-16 days of storage at a putrsecine content of 3.12 mg/kg. Development of initial off-flavors occurred when total viable counts were between 10~7 and 10~8 cfu/g.
机译：研究了在冰雪鲈鱼（Dicentrarchus labrax）中，肠干和鱼片对生物胺形成的影响及其与微生物和感官属性的关系。假单胞菌，产生H_2S的细菌，嗜热芽孢杆菌和肠杆菌科细菌在整个鲈鱼，内脏和去角海鲈中都是主要的微生物。与去壳鱼和全鱼样品相比，去角海鲈中存在较高数量的这些微生物（P <0.05）。在鱼类样品中测定了七个生物胺，即腐胺，尸胺，亚精胺，酪胺，色胺，亚精胺和组胺。腐胺是形成的主要生物胺。在储存的第16天，在圆角鲈鱼中记录了其最高值（23.86 mg / kg）。内脏鲈鱼和整个鲈鱼的腐胺值分别为12.64和3.12 mg / kg（第16天）。当假单胞菌的种群分别达到大约10〜6-10〜7（整个），10〜7-10〜8（去肠）和第11天到第16天时，整个储存，去壳和去骨海鲈的腐胺水平都显示出急剧的增加。 10〜8-10〜9 cfill / g在整个和去壳海鲈样本的第9天之前以及去骨样本的第11天之前，均未检测到卡达维林。出乎意料的是，对于整个鲈鱼，在储存的最后一天（第16天）记录了尸胺的最大值（6.47 mg / kg），而去肠和去鱼片样品的各自含量较低（1.19和0.58 mg / kg）。在冰中整个存储期间，在整个，去内脏和去角海鲈样品中观察到几乎同时产生了色胺和酪胺。在储存的第13至16天之间，随着储存量的增加，精胺和亚精胺的含量呈下降趋势，在完整和去壳的鲈鱼样品中均未检出。最终，整个鲈鱼和去壳鲈鱼都没有组胺，而有趣的是，对于去角鲈鱼样品，在保存的第9天组胺水平升高，但在整个存储期内保持较低水平（<3 mg / kg）。在此期间，肠杆菌科计数保持在10〜6 cfu / g以下或附近。根据感官数据，去掉去壳和去鳞海鲈样本8-9天后（产生最初异味的时间），记录的腐胺值为3.63至4.05 mg / kg。该值的范围可能被提议为去壳和去角海鲈鱼的腐败开始的上限。这并不适用于整个海鲈鱼，该海鲈鱼在3.12 mg / kg的腐胺含量下储存15-16天后在感觉上变得不可接受。当总活菌计数在10〜7和10〜8 cfu / g之间时，就会出现最初的异味。

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