Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation

The production of fermented fish sauce was replicated in the laboratory in order to study the microbiological and physical changes associated with the process. Fish sauce were produced by incubating mixtures of low valued small freshwater fish at different concentrations of sodium chloride (25% as Treatment-I, 30% as Treatment- II and 35% as Treatment-III) for 9 months of fermentation and 15 days of aging. Changes in bacterial composition and physical condition were observed. Due to effect of salt the bacterial population gradually changes and finally salt tolerant bacteria were survived and multiplied. The major bacterial groups identified in fish sauce were Bacillus, Micrococcus, Lactobacillus and Pseudomonas . Due to action of enzymes present in fish body and intestine the solid fish gradually converts in to liquid where salt acts a preservative to prevent the fish from spoilage. Finally the sensory analysis fish sauce was done through panel test. Considering the values of different parameters (salt content, test, colour and flavor) fish sauce produced with 25% salt (Treatment-I) was found to be of best quality.Res. Agric., Livest. Fish.2(2): 375-383, August 2015

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Validation Study of Histamine Test for the Determination of Histamine in Selected Fish Products

Journal of AOAC International ◽

10.5740/jaoacint.18-0177 ◽

2019 ◽

Vol 102 (1) ◽

pp. 164-180 ◽

Cited By ~ 2

Author(s):

Kazuhiko Shimoji ◽

Mikio Bakke ◽

James M Hungerford ◽

Christina A Mireles DeWitt ◽

Sevim Köse

Keyword(s):

Biogenic Amines ◽

Validation Study ◽

Optical Path Length ◽

Cross Reactivity ◽

Assay Method ◽

Fish Sauce ◽

Canned Tuna ◽

Reactivity Test ◽

Regulatory Bodies

Abstract Background: Since prescribed limits for histamine in fish have been set by various regulatory bodies around the world, the rapid, specific and easy determination of histamine is in high demand. Objective: The enzymatic histamine assay developed by Kikkoman Biochemifa Co. was validated. Methods: Fresh and frozen raw tuna, canned tuna in oil and water, and anchovy fish sauce were used for the validation study under the specific guidelines of the AOAC Research Institute Performance Tested MethodSM (PTM) program. Results: Good linearity (R2 > 0.9997) for histamine standard solutions, recovery rates (90.3–125.2%), and repeatability precisions (RSDr < 10%) were shown for all spiked tested matrixes. The claimed LOQ values, 20 and 10 mg/kg for solid fish and 160 and 80 mg/kg for fish sauce using a 1 and 2 cm optical path length spectrophotometer, respectively, were validated. The cross-reactivity test showed no positive interference of other biogenic amines, except for agmatine and putrescine. Moreover, no inhibition was confirmed among the 12 biogenic amines. Stability data supported the shelf life (42 months at 4°C), lot-to-lot consistency was demonstrated, and the method was shown to be robust. Independent laboratory testing using canned tuna in oil demonstrated that the recovery ranged from 93.5 to 124.7%, and the RSDr at all spike levels was <20%. Conclusions: The simple and rapid enzymatic histamine assay method has been successfully validated. Highlights: This histamine quantitative assay kit was qualified for PTM certification No. 041802.

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Evaluation of biogenic amines in fish sauce by derivatization with 3,5-dinitrobenzoyl chloride and micellar liquid chromatography

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2012.09.003 ◽

2013 ◽

Vol 29 (1) ◽

pp. 32-36 ◽

Cited By ~ 13

Author(s):

M.L. Chin-Chen ◽

S. Carda-Broch ◽

J. Peris-Vicente ◽

M. Rambla-Alegre ◽

J. Esteve-Romero ◽

...

Keyword(s):

Liquid Chromatography ◽

Biogenic Amines ◽

Micellar Liquid Chromatography ◽

Fish Sauce

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Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Czech Journal of Food Sciences ◽

10.17221/312/2009-cjfs ◽

2010 ◽

Vol 28 (No. 5) ◽

pp. 440-449 ◽

Cited By ~ 44

Author(s):

M.Z. Zaman ◽

F.A. Bakar ◽

J. Selamat ◽

J.. Bakar

Keyword(s):

Biogenic Amines ◽

Salt Content ◽

Fish Sauce ◽

Staphylococcus Intermedius ◽

New Information ◽

Degrading Bacteria ◽

High Salt Content ◽

Agar Media ◽

Degradation Activity ◽

Species Specific

The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5–393.3 ppm of histamine, 5.6–242.8 ppm of putrescine, and 187.1–704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C. The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific.

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