1912

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds (Y/M), number of microrganisms in coliform group (CG), number of fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have been determined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted speciemens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept -18 ºC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High Performance Liquid Chromatography (HPLC) method. According to the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish (FGF) samples, psychophilic microorganisms constitute the dominant microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in “good” quality class in terms of sensory evaluations. It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.

Anahtar Kelimeler:

Biogenic amines, frozen carp fish, microbiological and chemical properties, sensory properties

Investigation of the Conductivity in the NaBr-Ba(H2PO2)2-H2O Ternary Water-Salt System at 273,15 and 298,15 K

In this study, Na+, Ba++/ (H2PO2)-,Br-//H2O [A+: K+, Na+etc., B++:Ba++, Mn++ etc., X-: Cl-,Bretc.] are included in the quaternary water-salt system field of NaBr-Ba(H2PO2)2-H2O ternary water-salt system at 273,15 and 298,15 K; Ba (H2PO2)2 and NaBr salts in aqueous solition how they effect their conductivity were investigated experimentally. At the eutonic point, the conductivity of both salts were found to be at 273,13 K 7440 mS/cm and 298,15 K 7540 mS/cm.

Keywords:

Conductivity, water-salt system, eutonic point,

PDF

___

[1] Huss H.H., Reilly A., Emarek P. 2000. Prevention and control of hazard in seafood. Microbio Risk Assessment in Food Proces, 11 (2): 149-156.
[2] Erdem Z., Celik M. 2003. Su ürünleri yağlarının yapısı ve insan sağlığı açısından önemi. Çukurova Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, 1. Bölgesel Öğrenci Semineri, 99-103s, Adana.
[3] Turan H., Kaya Y., Sonmez G. 2006. Balık etinin besin değeri ve insan sağlığındaki yeri. EÜ Su Ürünleri Derg, 23 (1-3): 505-508.
[4] FAO 2012. The State of World Fisheries and Aquaculture, FAO Fisheries and Aquaculture Department, Rome.
[5] Banks H., Nickelson R., Finne G. 1980. Shelf-life studies on carbondioxid packaged fin-fish from the gulf of Mexico. J Food Sci, 45, 157-162.
[6] Yetim H. 1993. Biochemical and Structural Alterations of Restructured Fish Muscle as Influenced by Egg White, Tumbling and Storage Time. The Ohio State Uni. PhD Dissertation, 222p, Columbus, OH.
[7] Chen H.C., Chai T. 1982. Micro flora of drainage from ice in fishing vessel fish holds. Applied Environ Microbiol, 43, 1360-1365.
[8] Ward D.R., Baj N.J. 1988. Factors affecting microbiological quality of seafoods. Food Techn, 42: 85-89.
[9] Gram L., Huss H.H. 1996. Microbiological spoilage of fish and fish products. Int J Food Microbiol, 33 (1): 121-137.
[10] Koutsoumanis K., Nychas G.J.E. 2000. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions. Int J Food Microbiol, 60, 171-181.
[11] Hisar S.A., Hisar O., Yanik T. 2004. Balıklarda mikrobiyolojik, enzimatik ve kimyasal bozulmalar. Atatürk Ü Ziraat Fak Derg, 35 (3-4): 261-265.
[12] Huss H.H. 1988. Fresh Fish Quality and Quality Changes. FAO Fisheries Series, Technical Paper No, 29, Rome, Italy, 132.
[13] Varlik C., Ugur M., Gokoglu N., Gun H. 1993. Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Tek Derg, 17, İstanbul, 174.
[14] ten Brink B., Damink C., Joosten H.M.L.J., Huis in't Veld J.H.J. 1990. Occurrence and formation of biologically active amines in foods. Int J Food Microbio, 11 (11): 73-84.
[15] Halasz A., Barath A., Simon-Sarkadi L., Holzapfel W. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Sci and Tech, 5, 42-49.
[16] Silla Santos M.H. 1996. Biogenic amines: Their importance in foods. Int J Food Microbiol, 29, 213-231.
[17] Park J.S., Lee C.H., Kwon E.Y., Lee H.J., Kim J.Y., Kim S.H. 2010. Monitoring the contents of biogenic amines in fish and fish products consumed in Korea. Food Cont, 21 (9): 1219-1226.
[18] Shalaby A.R. 1996. Significance of biogenic amines to food safety and human health. Food Research Int, 29 (7): 675-690.
[19] Bodmer S., Imark C., Kneubühl M. 1999. Biogenic amines in foods: Histamine and food processing. Inflamm Res, 48, 296-300.
[20] Gokoglu N., Varlik C. 1995. Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. Gıda, 5, 273-279.
[21] Krizek M., Pavlicek T., Vacha F. 2002. Formation of selected biogenic amines in carp meat. J Sci Food and Agri, 82 (9): 1088-1093.
[22] Tolstorebrov I., Eikevik T.M., Bantle M. 2016. Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish. Int J Refriger, 63, 37-47.
[23] Pavlov A., Dimitrov D., Penchev G., Georgiev L. 2008. Structural changes in common carp (Cyprinus carpio L.) fish meat during freezing. Bulg J Vet Med, 11 (2): 131-136.
[24] Erdem M.E., Bilgin S., Caglak E. 2005. Tuzlama ve marinasyon yöntemleri ile işlenmiş istavrit balığının (Trachurus mediterraneus) muhafazası sırasındaki kalite değişimleri. OMÜ Zir Fak Derg, 20 (3): 1-6.
[25] Pichhardt K. 1993. Lebensmittelmikrobiologie, 3. Auflage parey, Springer Verlag, Berlin.
[26] Koburger J.A., Marth E.H. 1984. Yeasts and Molds. In Ed: Speck M.L. Compendium of Methods fort he Microbio Exam of Food, Washington DC, 197-201.
[27] Harrigan W.F., Mc Cance M.E. 1976. Laboratory Methods in Food and Dairy Microbiology. Academic Press Inc Ltd, London.
[28] Manthey M., Karnop G., Rehbein H. 1988. Quality changes of European Catfish (Silurus glanis) from warmwater aquaculture during storage on ice. Int J Food Sci Tech, 23, 1-9.
[29] Eerola S., Hinkkanen R., Lindfors E., Hirvi T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J AOAC Int, 76, 575-577.
[30] Paulus K., Zacharias R., Robinson L., Geidel H. 1979. Kritischebetrachtungen zur “bewertenden prüfung mit skale als einemwesentlichen verfahren der sensorischen analyse. Lebensmittel-Wissenschaft und Technologie, 12 (1): 52-61.
[31] Ozdamar K. 2010. SPSS ile Biyoistatistik. Kaan Kitabevi, 8. Baskı. Eskişehir, Türkiye, ISBN: 9756787076.
[32] Popelka P., Jevinova P., Marcincak S. 2016. Microbiological and chemical quality of fresh and frozen whole trout and trout fillets. Potravinarstvo, 10 (1): 431-436.
[33] Ehsani A., Jasour M.S. 2012a. Determination of short-term icing and frozen storage characteristics of ungutted silver carp (Hypophthalmichthys molitrix). J Food Pro and Pre, 38, 713-720.
[34] Emire S.A., Gebremariam M.M. 2010. Influence of frozen period on the proximate composition and microbiological quality of Nile tilapia fish (Oreochromis niloticus). J Food Process and Preserv, 34, 743-757.
[35] Basavaraj S., Sharanagouda H., Devadattam D.S.K., Veerangouda M., Ramachandra C.T., Nıdoni U. 2015. The physico-chemical and microbiological characteristics of mechanically deboned tilapia fish [Oreochromis mossambicus (Peters)] meat under frozen condition. Karnataka J Agric Sci, 28 (3): 385-388.
[36] Thailambal A.S. 2007. Effect of processing on bacterial population of cattle fish and crab determination of bacterial spoilage and rancidity developing on frozen storage. J Food Proces and Preser, 31, 13-31.
[37] Regulation on Seafood 2008. 10.03.1995 Resmi Gazete Sayısı: 22223, Değişik: RG-21/09/2008-27004).
[38] Krizek M., Vacha F., Vorlova L., Lukasova J., Cupakova S. 2004. Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem, 88 (2): 185-191.
[39] Ehsani A., Jasour M.S. 2012b. 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. J Food Sci, 77 (12): 664-668.
[40] Mahmoudzadeh M., Motallebi A.A., Hosseini H. et al. 2010. Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18 ºC. Iranian J Fisheries Sci, 9 (1): 111-126.
[41] Kordiovska P., Vorlova L., Borkovcova I. et al. 2006. The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech J Anim Sci, 51 (6): 262-270.
[42] Hasan R., Hassan M., Kumer S.M., Akter K., Rahman M. 2013. Microbiological risk assessment of frozen fishes in relation to their effects of different processing treatments. Int J Biosci, 3 (7): 169-176.
[43] Harder W., Veldkamp H. 1968. Physiology of an obligately psychrophilic marine Pseudomonas species. Journal of Applied Bacteriology, 31(1): 12-23.
[44] Khanipour A.A., Jorjani S., Soltani M. 2014. Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage and during frozen storage. In Food Research J, 21 (6): 2421-2430.
[45] Javadian S.R., Rezaei M., Soltani M., Kazemian M., Pourgholam R. 2013. Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). J Aquatic Food Product Tech, 22, 168-177.
[46] Temiz A. 2003. Gıdalarda Mikrobiyolojik Gelişmeyi Etkileyen Faktörler. Bölüm 1, “Gıda Mikrobiyolojisi”. Editör: Ünlütürk A, Turantaş F, 3. Baskı, Meta Basım Matbaacılık Hizmetleri, İzmir, Türkiye.
[47] Bhosale B.P., Patange S.B. 2002. Studies of frozen storage characteristics of a fresh water fish Catla catla (Bloch). J M Agr Uni Coll of Agr, 27 (2): 191-196.
[48] Zambuchini B., Fiorini D., Verdenelli M.C., Orpianesi C., Ballini R. 2008. Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids. Food Sci and Tech, 41, 1733-1738.
[49] Popovic N.T., Skukan A.B., Dzidara P. et al. 2010. Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Veterinarni Medicina, 55 (5): 233-241.
[50] Cai L., Wu X., Li X., Zhong K., Li Y., Li J. 2014. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage. LWT Food Sci and Tech, 59, 122-129.
[51] Ekici K., Sagun E., Sancak Y.C., Sancak H., Yoruk I.H., Isleyici O. 2011. Dondurulmuş olarak muhafaza edilen inci kefalinde (Chalcalburnus tarichi, pallas 1811) biyojen amin oluşumu ve mikrobiyolojik değişimlerin belirlenmesi. YYÜ Vet Fak Derg, 22 (2): 93-99.
[52] Liu D., Liang L., Xia W., Regenstein J.M., Zhou P. 2013. Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at−3 and 0 ºC. Food Chem, 140, 105-114.
[53] Abdollahi M., Rezaei M., Farzi G. 2014. Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp. Int J Food Sci and Tec, 49, 811-818.
[54] Fennema O.R. 2000. Quimica de los alimentos. Zaragoza, Espana: Ed, Acribia, 1258.
[55] Ocano-Higuera V.M., Marquez-Rios E., Canizales-Davila M., Castillo-Yanez F.J. et al. 2009. Postmortem changes in cazon fish muscle stored on ice. Food Chem, Oct, 116, 933-938.
[56] Guzman N.G., Segovia I.F., Lopez A.F., Rico M.R., Baviera J.M.B. 2015. Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage. Vitae, Revista De La Facultad De Ciencias Farmaceuticas Y Alimentarias, 22 (2): 140-147.
[57] Gill T.A. 1990. Objective analysis of seafood quality. Food Rev Int, 6, 681-714.
[58] Song Y., Liu L., Shen H., You J., Luo Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Cont, 22, 608-615.
[59] Asgharzadeh A., Shabanpour B., Aubourgb S.P., Hosseini H. 2010. Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Grasas Y Aceites, 61, 1, Enero-Marzo, 95-101.
[60] Bao Y., Zhou Z., Lu H., Luo Y., Shen H. 2013. Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log-logistic model. Int J Food Sci Technol, 48, 387-393.
[61] Tokur B., Ozkutuk S., Atici E., Ozyurt G., Ozyurt C.E. 2006. Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 ºC). Food Chem, 99, 335-341.
[62] Bardocz S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Sci and Technol, 6, 341-346.
[63] Yu D., Xu Y., Jiang Q., Yang F., Xia W. 2016. Freshness assessment of grass carp (Ctenopharyngodon idellus) fillets during stroage at 4 ºC by physicochemical, microbiological and sensorial evaluations. J Food Safety. DOI 10.1111/jfs. 12305.
[64] Mohan C.O., Ravishankar C.N., Srinivasa Gopal T.K., Ashok Kumar K., Lalitha K.V. 2009. Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage. Food Res Int, 42, 411-416.
[65] Silva T.M., Sabaini P.S., EvangelistaW.P., Gloria M.B.A. 2011. Occurrence of histamine in Brazilian fresh and canned tuna. Food Cont, 22 (2): 323-327.
[66] Hong H., Luo Y.K., Zhou Z.Y., Bao Y.L., Lu H., Shen H.X. 2013. Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chem, 138, 1476-1482.