Changes of biogenic amines in liquid-smoked tilapia stored at 25 ℃

CAI Qiuxing; LI Laihao; CHEN Shengjun; CHEN Xiaofeng; YANG Xianqing; WU Yanyan; CEN Jianwei

doi:10.3969/j.issn.1673-2227.2010.05.001

In order to study the changes of biogenic amines(BA)in liquid-smoked tilapia slices during storage, the samples were stored in normal and vacuum packages at 25 ℃ to observe the changes of putrescine, tryptamine, histamine, phenethylamine and spermidine by HPLC-UV detector.The results indicate that the five BAs can be effectively separated within 30 min, and have a good linear relation when concentration is in the range of 0.25~10 μg·mL^-1(R² > 0.999);their lowest limit of detection(LOD)is 0.02 μg·mL^-1 and the recoveries range from 73.8 % to 113.6 %; the RSDs are less than 10%.In vacuum package and normal package, the final mass fraction of putrescine are(13.94±0.66)and(16.25±0.16)mg·kg^-1, respectively; histamine, (8.76±0.17)and(6.38±0.21)mg·kg^-1, respectively; spermidine, (0.85±0.17)and(0.95±0.21)mg·kg^-1, respectively.However, tryptamine and phenethylamine can not be detected during the storage.Vacuum package can effectively delay and inhibit the increase of putrescine, but does not affect histamine and spermidine.Additionally, the histamine content in both two packages does not exceed the national standard.

[1]	SILLA SANTOS M H. Biogenic amines: their importance in foods[J]. Int J Food Microbiol, 1996, 29 (2/3) : 213-231. doi: 10.1016/0168-1605(95)00032-1
[2]	BRINK B TEN, DAMINK C, JOOSTEN H M L J, et al. Occurrence and formation of biologically active amine in foods[J]. Int J Food Microbiol, 1990, 11 (1) : 73-84. doi: 10.1016/0168-1605(90)90040-C
[3]	MAIJALA R L, EEROLA S H. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine[J]. Meat Sci, 1993, 35 (3) : 387-395. doi: 10.1016/0309-1740(93)90043-H
[4]	SHALABY A R. Significance of biogenic amines to food safety and human health[J]. Food Res Int, 1996, 29 (7) : 675-690. doi: 10.1016/S0963-9969(96)00066-X
[5]	陈胜军, 王剑河, 李来好, 等. 液熏技术在水产品加工中的应用[J]. 食品科学, 2007, 28 (7) : 569-591. doi: 10.3321/j.issn:1002-6630.2007.07.141
[6]	JØRGENSEN L V, HUSH H H, DALGAARD P. Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH[J]. J Agric Food Chem, 2000, 48 (6) : 2448-2453. doi: 10.1021/jf9909407
[7]	VECIANA-NOGUEÂS M T, MARINE-FONT A, VADAL-CAROU MC. Biogenic amines as hygienic quality indicators of tuna. relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes[J]. J Agric Food Chem, 1997, 45 (6) : 2036-2041. doi: 10.1021/jf960911l
[8]	JØRGENSENLV, HUSHHH, DALGAARD P. The effects of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon[J]. J Appl Microbiol, 2000, 89 (6) : 920-934. doi: 10.1046/j.1365-2672.2000.01196.x
[9]	黄靖芬. 罗非鱼片液熏加工工艺及其产品保藏特性的研究[D]. 北京: 中国农业大学, 2008. 10.7666/d.y1337958
[10]	庞国芳, 杨方, 刘正才. GB/T20768-2006鱼和虾中有毒生物胺的测定液相色谱-紫外检测法[S]. 北京: 中国标准出版社, 2006. https://xueshu.baidu.com/usercenter/paper/show?paperid=1s0c00g0g52u0tq0b6380cn00n232904&site=xueshu_se
[11]	KLAUSENNK, LUND E. Formation of biogenic amines in herring and mackerel[J]. Z Lebensm Unters Forsch, 1986, 182 (6) : 459-463. doi: 10.1007/BF01043268
[12]	SANDLER M, YOUDINMB H, HANINGTONE. Aphenylethyl-amine oxidizing defect in migraine[J]. Nature, 1974, 250 (5464) : 335-336. doi: 10.1038/250335a0
[13]	YANO Y, KATAHO N, WATANABE M, et al. Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef[J]. Food Chem, 1995, 54 (2) : 155-159. doi: 10.1016/0308-8146(94)00161-W
[14]	王正, 刘军伟, 张红, 等. GB2733-2005鲜、冻动物性水产品卫生标准[S]. 北京: 中国标准出版社, 2005. https://xueshu.baidu.com/usercenter/paper/show?paperid=1p380c30m46e00m0wq4k0e50u1733392&site=xueshu_se
[15]	RUIZ-CAPILLAS C, MORAL A. Effect of controlled atmospheres enriched with O₂ in formation of biogenic amines in chilled hake (Merluccius merlucciusL.) [J]. Eur Food Res Technol, 2001, 212 (5) : 546-550. doi: 10.1007/s002170100287

Cited by

Periodical cited type(11)

刘亚楠，李天舒，王彦波，傅玲琳，张德权，李欢. 食品生物胺安全控制关联的包装技术研究进展. 包装工程. 2022(15): 150-159 .

WU Yanyan，CHEN Yufeng，LI Laihao，YANG Xianqing，YANG Shaoling，LIN Wanling，ZHAO Yongqiang，DENG Jianchao. Study on Biogenic Amines in Various Dry Salted Fish Consumed in China. Journal of Ocean University of China. 2016(04): 681-689 .

吴燕燕，钱茜茜，陈玉峰，杨贤庆，邓建朝. 咸鱼中生物胺降解菌的筛选与降解特性研究. 食品工业科技. 2016(18): 173-179 .

吴燕燕，陈玉峰，李来好，杨贤庆，林婉玲，杨少玲，王锦旭. 带鱼腌制加工过程理化指标、微生物和生物胺的动态变化及相关性. 水产学报. 2015(10): 1577-1586 .

陈玉峰，吴燕燕，邓建朝，黄卉，李来好，杨贤庆，戚勃，周婉君. 腌制和干燥工艺对咸金线鱼中生物胺的影响. 食品工业科技. 2015(20): 83-91 .

吴燕燕，陈玉峰. 腌制水产品中生物胺的形成及控制技术研究进展. 食品工业科技. 2014(14): 396-400 .

陈玉峰，吴燕燕，李来好，杨贤庆，邓建朝. 腌干鱼制品中8种生物胺测定方法的优化. 中国渔业质量与标准. 2014(04): 41-48 .

孟勇，张阳，黄鸿兵，张美琴，吴光红. 中华绒螯蟹在不同温度条件下贮藏过程中生物胺的变化. 食品科学. 2013(16): 331-335 .

杨贤庆，翟红蕾，郝淑贤，岑剑伟，魏涯，石红，黄卉，周娟娟. 高效液相色谱法测定生物胺衍生条件的优化研究. 南方水产科学. 2012(01): 49-53 .

本站查看

10.

吴靖娜，许永安，刘智禹. 液熏技术在水产加工中的应用. 现代农业科技. 2011(19): 348-350 .

11.

翟红蕾，杨贤庆，郝淑贤，岑剑伟，魏涯，石红. 生物胺高效液相色谱法测定条件的选择与优化. 食品科学. 2011(18): 180-184 .

Other cited types(3)

Changes of biogenic amines in liquid-smoked tilapia stored at 25 ℃

Abstract

References

Related Articles

Cited by

Periodical cited type(11)

Other cited types(3)

Catalog

Related

[1]	LIU Dandan, LI Chunsheng, YANG Xianqing, CHEN Shengjun, DENG Jianchao, WANG Yueqi, LI Laihao. Isolation, identification and degradation characteristics of Enterobacter sp. B-20 from malachite green degradation bacteria[J]. South China Fisheries Science, 2018, 14(1): 50-59. DOI: 10.3969/j.issn.2095-0780.2018.01.007
[2]	WEI Ya, CEN Jianwei, HAO Shuxian, HUANG Hui, ZHAO Yongqiang, XIN Shaoping, LI Laihao. HPLC determination of nitrofurazone in sediment of aquaculture pond[J]. South China Fisheries Science, 2014, 10(1): 71-77. DOI: 10.3969/j.issn.2095-0780.2014.01.011
[3]	LUO Fangfang, QIAN Zhuozhen, LIN Rongxiao, WU Chengye. Determination of colistin sulfate, bacitracin and virginiamycin M₁ residues in aquatic products by HPLC-MS/MS[J]. South China Fisheries Science, 2013, 9(4): 62-68. DOI: 10.3969/j.issn.2095-0780.2013.04.011
[4]	ZHANG Yuemei, BAO Yulong, LUO Yongkang, WANG Hang. Changes of biogenic amines and quality indicators of grass carp (Ctenpharyngodon idellus) during chilled storage and effect on biogenic amines during thermal processing[J]. South China Fisheries Science, 2013, 9(4): 56-61. DOI: 10.3969/j.issn.2095-0780.2013.04.010
[5]	ZHU Shichao, QIAN Zhuozhen, WU Chengye. Determination of 7 macrolide antibiotic residues in aquatic products by HPLC-MS/MS[J]. South China Fisheries Science, 2012, 8(1): 54-60. DOI: 10.3969/j.issn.2095-0780.2012.01.009
[6]	YANG Xianqing, ZHAI Honglei, HAO Shuxian, CEN Jianwei, WEI Ya, SHI Hong, HUANG Hui, ZHOU Juanjuan. Optimization for determining derivative conditions of biogenic amines by HPLC[J]. South China Fisheries Science, 2012, 8(1): 49-53. DOI: 10.3969/j.issn.2095-0780.2012.01.008
[7]	CHEN Jun. Analysis of false-positive reaction for HPLC determination of 17-methyltestosterone in aquatic product by HPLC[J]. South China Fisheries Science, 2010, 6(6): 74-76. DOI: 10.3969/j.issn.1673-2227.2010.06.013
[8]	SU Xiuhua, WU Chengye, QIAN Zhuozhen. Study on determination of Tilmicosin residue in aquatic products[J]. South China Fisheries Science, 2010, 6(3): 12-18. DOI: 10.3969/j.issn.1673-2227.2010.03.003
[9]	DIAO Shi-qiang, WU Yan-yan, LI Lai-hao, YANG Xian-qing, SHAO Zheng-yi, SUN Man-yi, CHEN Xiao-feng. Study on HPLC determination of furazolidone residue in sediment of aquaculture pond[J]. South China Fisheries Science, 2010, 6(2): 53-58. DOI: 10.3969/j.issn.1673-2227.2010.02.009
[10]	FENG Jingbin, JIA Xiaoping, LI Liudong. High-performance liquid chromatographic determination of florfenicol in tilapia(Oreochromis niloticus×O.aureus)[J]. South China Fisheries Science, 2005, 1(1): 35-42.

Changes of biogenic amines in liquid-smoked tilapia stored at 25 ℃

Abstract

References

Related Articles

Cited by

Periodical cited type(11)

Other cited types(3)

Catalog

Related

Export File

Citation

Format

Content