Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures.
Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures.
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DOI：
10.1016/j.foodchem.2012.12.040
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发表时间：
2013-08
期刊：
影响因子：
8.8
通讯作者：
D. Zare;Kharidah Muhammad;M. Bejo;H. Ghazali
中科院分区：
文献类型：
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作者：
D. Zare;Kharidah Muhammad;M. Bejo;H. Ghazali
组胺、腐胺、尸胺和顺式尿酸（UCA）都与鲭鱼中毒有关。然而，关于UCA的信息很少，尤其是在储存期间。在0、3±1、10±1℃和23±2℃条件下，对印度鲭鱼全鱼在15天和2天内的含量变化进行监测。新鲜肌肉含有14.83mg/kg反式uca、2.23mg/kg顺式uca和1.86mg/kg尸胺。组胺、腐胺未检出。在0°C和3°C温度下，反式uca含量在15d后分别上升到52.83和189.51mg/kg，在其他两个温度下下降到<2mg/kg。在10℃下保存3天后，trans-UCA也有所增加，但6天后有所下降。在0°C和3°C条件下，顺式uca浓度在15天后增加了近13倍，在10°C条件下下降，在23°C条件下保持不变。组胺、腐胺和尸胺水平在所有温度下均显著升高（P值<0.05），尤其是在23°C时。
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3±1, 10±1 for up to 15days and 23±2°C for up to 2days were monitored. Fresh muscles contained 14.83mg/kg trans-UCA, 2.23mg/kg cis-UCA and 1.86mg/kg cadaverine. Histamine and putrescine were not detected. After 15days at 0 and 3°C, trans-UCA content increased to 52.83 and 189.51mg/kg, respectively, and decreased to <2mg/kg at the other two temperatures. Storage at 10°C also resulted in an increase in trans-UCA after 3days, only to decrease after 6days. The concentration of cis-UCA increased nearly 13-fold after 15days at 0 and 3°C, decreased at 10°C and remained unchanged at 23°C. Histamine, putrescine and cadaverine levels increased significantly (P value<0.05) at all temperatures especially at 23°C.