Study on biogenic amines in various dry salted fish consumed in China

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• 作者：Yanyan Wu ; Yufeng Chen ; Laihao Li ; Xianqing Yang…
• 刊名：Journal of Ocean University of China
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：15
• 期：4
• 页码：681-689
• 全文大小：453 KB
• 刊物主题：Oceanography; Meteorology;
• 出版者：Springer Berlin Heidelberg
• ISSN：1993-5021
• 卷排序：15

文摘

This study was carried out to investigate the biogenic amines (BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine (CAD) and putrescine (PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret (Pampus argenteus) (347.79 mg kg−1). Five of forty three samples exceeded the acceptable content of TYR (100 mg kg−1), and 23.26% of dried-salted fish contained high contents of biogenic amines (above 600 mg kg−1). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count (TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.Keywordsdry salted fishphysicochemical propertymicrobiological countbiogenic aminecorrelation