Naslov
Biogenic amines in fish

Autori
Šimat, Vida

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food Safety and Health Effects of Food / - , 2011, 39-39

Skup
Food safety and health effects of food

Mjesto i datum
Beograd, Srbija, 31.01.2011. - 01.02.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fish quality; biogenic amines; histamine

Sažetak
Fish is very perishable food item, submissive to intense post mortem changes if not manipulated in proper way. Biogenic amines are non-volatile organic bases of low molecular weight that can be synthesized by microbial, animal and plant metabolic processes. Low concentrations of these substances are naturally present in most seafoods but growth and activity of bacteria is required to produce the high concentrations of biogenic amines that can be responsible for food-borne intoxications or used as indices of fish spoilage. Basically, if the high protein foods, like fish, with a specific amino acid content, is exposed to conditions suitable for growth and development of microorganisms, it is expected that there will be formation of biogenic amines, which are joined by biogenic amines in fish already present. The final content of various amines depends on several factors including the nature of the product, storage conditions, especially temperature, and the presence of microorganisms. High concentrations of biogenic amines in fish indicates low quality and inadequate processing, therefore understanding the formation and the role of biogenic amines is needed to enhance the production steps and conservation processes in fish and seafood production. This is important because high concentrations of histamine, tramine or β-phenylethylamine can result in food-borne human intoxications. Despite the modernization of equipment and refrigeration systems for fish handling, histamine and other biogenic amines poisoning rate has not decreased during the last two decades. Furthermore, concentrations of biogenic amines, including cadaverine, histamine, putrescine, spermine, spermidine and tyramine, have been suggested as single or multiple compound quality indices for seafood or feed to fish. However, groups of bacteria produce markedly different profiles of biogenic amines. Analytical methods that determine a profile of biogenic amines therefore can help identify the type of bacteria responsible for their formation and in that way contribute to a better understanding and management of the problem.

Izvorni jezik
Engleski

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