Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature
Changes in histamine and volatile amines in six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature
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DOI：
10.1016/s0308-8146(02)00552-6
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发表时间：
2003-08-01
期刊：
影响因子：
8.8
通讯作者：
Jeyasekaran, G
中科院分区：
文献类型：
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作者：
Shakila, RJ;Vijayalakshmi, K;Jeyasekaran, G
六种重要的商业鱼类，即鲭鱼（Rastrelliger kanagurta），sardine（Sardinella fimbriata），皇帝鲷（Lethrinus miniatus），threadfin bream（Nemipterus），trevally（Carangoides armatus）和梭鱼印度泰米尔纳德邦Thootukkudi海岸的Sphyraena barracuda，在室温（32 +/-2 ℃）下储存，检测组胺和挥发性胺（TVB-N和TMA-N）的变化。鱼感官上可接受的存储长达15小时，除了皇帝鲷，存储12小时后腐败。组织胺和挥发性胺在储存过程中逐渐增加，但变化率因鱼的种类而异。梭鱼和真鲷的TVB-N含量超过35 mg/100 g的可接受限度后，15 h的存储，而在其他鱼类，其形成缓慢。经15 ℃贮藏后，TMA-N含量均在10 mg/100 a以上。TMA-N含量与鱼体感官变化的相关性比TVB-N更密切。关于组胺毒性，组胺含量高于USFDA的最大允许限度50 ppm鲭鱼12小时后，沙丁鱼和trevally，在15小时的存储后。组胺含量与感官变化及挥发性胺含量无相关性。在trevally中，注意到组胺形成非常高，与鲭鱼相似。因此得出结论，鲭鱼，沙丁鱼和trevally可能会导致组胺毒性问题之前，他们成为感官上不可接受的。(C)2003爱思唯尔科技有限公司版权所有。
Six commercially important species of fish, i.e. mackerel (Rastrelliger kanagurta), sardine (Sardinella fimbriata), emperor bream (Lethrinus miniatus), threadfin bream (Nemipterus japonicus), trevally (Carangoides armatus) and barracuda (Sphyraena barracuda) of the Thoothukkudi coast of Tamil Nadu, India, were examined for changes in histamine and volatile amines (TVB-N and TMA-N) under ambient temperature storage (32 +/- 2 degreesC). Fish were organoleptically acceptable up to 15 h of storage, except emperor bream that spoiled after 12 h of storage. Histamine and volatile amines increased progressively on storage, but the rate of change varied with the species of fish. The TVB-N content of barracuda and emperor bream exceeded the acceptable limit of 35 mg/100 g after 15 h of storage while, in other fishes, their formation was slow. However, the TMA-N contents of all the fishes were above 10 mg/100 a after 15 It of storage. The TMA-N content of fish was found to correlate more closely with the sensory changes than the TVB-N content. With regard to the histamine toxicity, the histamine content was above the USFDA maximum allowable limit of 50 ppm in mackerel after 12 h, and, in sardine and trevally, after 15 h of storage. The histamine content did not show any correlation with the sensory changes or with the content of volatile amines. In trevally, it was noted that the histamine formation was very high and similar to that of mackerel. It is therefore concluded that the mackerel, sardine and trevally could cause histamine toxicity problems before they become organoleptically unacceptable. (C) 2003 Elsevier Science Ltd. All rights reserved.