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Biogenic amine survey and organoleptic changes in fresh stored, and temperature-abused bluefish (Pomatomus saltatrix).

Author(s) : GINGERICH T. M., LORCA T., FLICK G. J., et al.

Type of article: Article

Summary

Changes in histamine, putrescine, and cadaverine concentrations in bluefish filets (Pomatomus saltatrix) stored at 5, 10 and 15 °C were determined using high-performance liquid chromatography. An organoleptic assessment was conducted simultaneously with the biogenic amine analyses. The histamine levels found in fresh bluefish obtained from wholesale seafood distributors ranged between lower than 1 ppm and 99 with an average of 39 ppm. Putrescine and cadaverine were not found in fresh bluefish. Fish fillets stored at each of the three temperatures developed histamine, with the greatest accumulation of histamine observed in fish stored at 15 °C, which developed histamine levels as high as 2200 ppm. Putrescine levels increased at each temperature during storage. Cadaverine was present only in uninoculated bluefish stored at 15 °C. Histamine achieved higher levels in bluefish pieces inoculated with Morganella morganii. Histamine levels at each temperature exceeded the 50 ppm advisory level established by the Food and Drug Administration before 100% sensory rejection. Standard plate counts increased during storage of fish at all temperatures, but the correlation between histamine levels and standard plate count was not significant.

Details

  • Original title: Biogenic amine survey and organoleptic changes in fresh stored, and temperature-abused bluefish (Pomatomus saltatrix).
  • Record ID : 2001-0345
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 9
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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