Fatih ÖZOĞUL, Esmeray KÜLEY, Yeşim ÖZOĞUL

Balık ve balık ürünlerinde oluşan biyojenik aminler

Protein bakımından önemli bir besin kaynağı olan balık ve balık ürünleri, hasat aşamasından tüketim noktasına kadar uygun koşullarda tutulmadığı taktirde insan sağlığı için tehlikeli bir besin haline gelmektedir. Başta histamin olmak üzere putresin, kadaverin, tiramin, triptamin, β-feniletilamin, spermin, spermidin ve agmatin gibi biyojenik aminler, amino asitlerin bakteriyel dekarboksilasyonu sonucu oluşmaktadır. Biyojenik aminler arasında histamin, potansiyel olarak tehlikeli olmakta ve histamin zehirlenmesine yol açmaktadır. Putresin ve kadaverin gibi diğer biyojenik aminlerin histamin toksisitesini arttırdığı rapor edilmiştir. Biyojenik amin üretimi, serbest aminoasit miktarına, aminoasitleri dekarboksile eden mikroorganizmaların varlığına ve miktarına, organizmaların gelişimi için gerekli olan substrata ve organizmaların enzim içeriğine bağlıdır. Balık ve balık ürünlerindeki biyojenik amin konsantrasyonu, insan sağlığı ve ürün kalitesini etkilediğinden dolayı bu değerlerin tespiti büyük bir önem arz etmektedir.

Anahtar Kelimeler:

biyojenik aminler, balık (gıda), hijyen, histamin, gıda mikrobiyolojisi, soğuk depolama, deniz ürünleri

Biogenic amines formation in fish and fish products

Fish and fish products having an important protein source can be a hazardous food to human health, if they are not kept under proper conditions from harvest stage to consuming point. Biogenic amines such as mainly histamine, putresine, cadaverine and agmatine are produced by bacterial decarboxylation of amino acids. Among the biogenic amines, histamine is potentially hazardous and cause histamine poisoning. Other biogenic amines like putresine and cadaverine are reported to increase histamine toxicity. The formation of biogenic amines depend on amount of free amino acid, presence of microorganisms decarboxyling amino acids, substrate required to growth of organisms and contents of enzime in microorganisms. Estimating the concentration of biogenic amines in fish and fish products are important due to their impacts on human health and food quality.

Keywords:

biogenic amines, fish, hygiene, histamine, food microbiology, cold storage, seafoods,

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