Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

2005 ◽  
Vol 68 (11) ◽  
pp. 2433-2438 ◽  
Author(s):  
S. BAIXAS-NOGUERAS ◽  
S. BOVER-CID ◽  
M. T. VECIANA-NOGUÉS ◽  
A. MARINÉ-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Sensory Analysis ◽  
Pelagic Fish ◽  
Point Of View ◽  
Ice Storage ◽  
Complementary Information ◽  
Merluccius Merluccius ◽  
Sensory Data ◽  
Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

Effect of Gutting on Microbial Loads, Sensory Properties, and Volatile and Biogenic Amine Contents of European Hake (Merluccius merluccius var. mediterraneus) Stored in Ice

2009 ◽  
Vol 72 (8) ◽  
pp. 1671-1676 ◽  
Author(s):  
SONIA BAIXAS-NOGUERAS ◽  
SARA BOVER-CID ◽  
M. TERESA VECIANA-NOGUÉS ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Biogenic Amine ◽  
Chemical Properties ◽  
Ice Storage ◽  
Gram Negative Bacteria ◽  
Merluccius Merluccius ◽  
Gram Negative ◽  
European Hake ◽  
And Chemical Properties

The effect of gutting on sensory, microbiological, and chemical properties of European hake (Merluccius merluccius var. mediterraneus) stored in ice was studied. Gutting of hake noticeably affected the development of gram-negative bacteria: counts of Enterobacteriaceae, Shewanella putrefaciens, and Pseudomonas throughout ice storage were higher in gutted than in ungutted samples. These differences in microbial loads were also reflected in the lower sensory scores of both raw and cooked hake, in the quicker trimethylamine accumulation, and in the higher contents of putrescine, cadaverine, tyramine, and histamine found in gutted hake. All of the fish quality indicators studied showed that gutting made hake more susceptible to spoilage during ice storage and decreased its shelf life by 4 days.

scholarly journals Study of different biogenic amines in wines from two protected designations of origin (PDOs) in Murcia (Spain) multivariate classification

OENO One ◽  
2011 ◽  
Vol 45 (2) ◽  
pp. 111
Author(s):  
Alicia Villalba-Rodríguez ◽  
José Ignacio Fernández-Fernández ◽  
Adrián Martínez-Cutillas ◽  
Rocío Gil-Muñoz
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Point Of View ◽  
Precolumn Derivatization ◽  
Se Spain ◽  
Amine Content ◽  
Production Area ◽  
Protected Designations Of Origin ◽  
Preliminary Classification

<p style="text-align: justify;"><strong>Aims</strong>: Biogenic amines were determined in 109 wines from two wineproducing areas (Jumilla and Bullas PDOs) situated in the Murcia region (SE Spain).</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Biogenic amines (histamine, ethylamine, tyramine, phenylethylamine, putrescine, tryptamine and cadaverine) were analysed by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection. Histamine and putrescine were the most prevalent amines in Jumilla wines (49 and 48%, respectively), whereas tryptamine and putrescine were the most prevalent ones in Bullas wines (19 and 38%, respectively). Multivariate analyses were used to attempt a preliminary classification of wines according to production area.</p><p style="text-align: justify;"><strong>Conclusion</strong>: In general, wines from Jumilla PDO had a higher biogenic amine content than wines from Bullas PDO; however, all of them were safe from the health point of view.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study demonstrates that the Jumilla and Bullas wines studied are safe to drink and that geographical classification based on biogenic amine profiles is not possible with the analysed samples.</p>

scholarly journals Determination of biogenic amine content of Tokaj Wine Specialities

2003 ◽  
Vol 9 (3-4) ◽  
Author(s):  
M. Kállay
Keyword(s):  
Biogenic Amines ◽  
Botrytis Cinerea ◽  
Biogenic Amine ◽  
Point Of View ◽  
Histamine Concentration ◽  
Amine Content ◽  
The Future ◽  
Fermentation Period

The knowledge of the finest composition of the Tokaj Wine Specialities is an indispensable task. The presence of the biogenic amines as an eventual combination of hygiene, technology and activity of Botrytis cinerea is a very important point of view in the future. The objective of this study was to measure the biogenic amine-content of Tokaj Wine Specialities. According to our findings, the histamine-concentration remained lower than the prescribed end values, but ill the case of serotonine, there were significant measured values. During the fermentation period, in the first cycle there was a decrease in the concentration of biogenic amines, but with the advancement of fermentation, an increase was found.

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

2008 ◽  
Vol 71 (1) ◽  
pp. 205-209 ◽  
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
ELISABETTA CARRARO ◽  
JEAN DANIEL COÏSSON ◽  
FABIANO TRAVAGLIA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Goat Cheese ◽  
Low Concentrations ◽  
Amine Content ◽  
High Concentrations ◽  
Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

scholarly journals Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets?

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 205 ◽  
Author(s):  
Sònia Sánchez-Pérez ◽  
Oriol Comas-Basté ◽  
Judit Rabell-González ◽  
M. Veciana-Nogués ◽  
M. Latorre-Moratalla ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Plasma Levels ◽  
Diamine Oxidase ◽  
Great Variability ◽  
Plant Origin ◽  
Lower Affinity ◽  
Origin And Evolution ◽  
Histamine Intolerance ◽  
Existing Data

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

2010 ◽  
Vol 73 (9) ◽  
pp. 1703-1708 ◽  
Author(s):  
CLEMENT MAGWAMBA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SISAI MPUCHANE ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Fermented Food ◽  
Allowable Limit ◽  
Fermented Beverages ◽  
Sour Milk ◽  
Mean Concentration ◽  
The U.S ◽  
Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

scholarly journals Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2370
Author(s):  
Srinivasan Ramalingam ◽  
Ashutosh Bahuguna ◽  
SeMi Lim ◽  
Ah-ryeong Joe ◽  
Jong-Suk Lee ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Red Pepper ◽  
Human Consumption ◽  
Cottage Industry ◽  
Regulatory Authorities

Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption.

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine

2006 ◽  
Vol 69 (2) ◽  
pp. 397-404 ◽  
Author(s):  
Á. MARCOBAL ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. C. POLO ◽  
R. MUÑOZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Amino Acids ◽  
Sulfur Dioxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Industrial Manufacture ◽  
Amino Acid Precursors ◽  
Wine Aging

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

Supramolecular self-assemblies of inverted cucurbit[7]uril with biogenic amines

2019 ◽  
Vol 43 (1) ◽  
pp. 407-412
Author(s):  
Pei-Hui Shan ◽  
Zhi-Rui Zhang ◽  
Dong Bai ◽  
Bing Bian ◽  
Zhu Tao ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Binding Affinity ◽  
Biogenic Amine ◽  
Binding Sites ◽  
Experimental Results ◽  
Binding Interactions ◽  
Strong Binding

The binding interactions between six biogenic amine guests and the iQ[7] host were investigated. The experimental results have revealed that iQ[7] shows strong binding affinity towards five of the studied biogenic amines, but not histamine, and that the binding sites are different depending on the structure of the biogenic amine.

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