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Rivista di Biologia Molecolare e Biotecnologie

Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246

Periodicità: Trimestrale

ISSN 1120-4826

Online ISSN 1827-160X


Minerva Biotecnologica 2011 Giugno-Settembre;23(2-3):59-63


Biogenic amines production during ice storage in whole yellowfin tuna (Thunnus albacares) on-board of catch vessels

Afsharmanesh S. H. 1, Peighambari S. Y. 1, Shabanpure B. 1, Daraei Garmakhany A. 2

1 Department of Fisheries Science and Technology, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran;
2 Yang Researchers Club, Gorgan Branch, Azad University, Gorgan, Iran

In this study quality attributes (microbial and chemical change) of yellowfin tuna (Thunnus albacares) factors during ice storage were investigated. Production of three biogenic amines (histamine, putrescine, cadaverine) for whole yellowfin tuna (Thunnus albacares) stored in ice on-board of catch vessels, after towing, were also studied. The maximum mean concentration of putrescine, cadaverine and histamine were 23.39 µg/g, 12.37 µg/g and 4.30 µg/g, respectively. During ice storage psychrophilic bacteria became the dominant microbial population of the sample and their number exceeded the maximum permitted limit (107 cfu/g) established by the International Commission of Microbiological Specifications for Foods (ICMSF) (>108 cfu/g in this study). Results showed that putrescine was the main biogenic amine formed and its highest value was 23.39 mg/kg, also the highly correlation showed between putrescine content and psychrophilic bacterial numbers (r2=0.94). Histamine development was found to be lower than the safety level detrimined by Food and Drug Administration. In this study the mean concentration of putrescine and cadaverine detected in some samples were higher than the acceptable range but most of the fishes stored in the catch vessels with this storage method (ice storage) are still suitable for consumption after towing out.

lingua: Inglese


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