Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

Detalhes bibliográficos
Autor(a) principal: ZOU,Yu
Data de Publicação: 2017
Outros Autores: HOU,Xiyan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100076
Resumo: Abstract Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.
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spelling Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatureshistaminehistidine decarboxylaseEnterobacter aerogeneschub mackerelAbstract Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100076Food Science and Technology v.37 n.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.07716info:eu-repo/semantics/openAccessZOU,YuHOU,Xiyaneng2017-02-21T00:00:00Zoai:scielo:S0101-20612017000100076Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
title Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
spellingShingle Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
ZOU,Yu
histamine
histidine decarboxylase
Enterobacter aerogenes
chub mackerel
title_short Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
title_full Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
title_fullStr Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
title_full_unstemmed Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
title_sort Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
author ZOU,Yu
author_facet ZOU,Yu
HOU,Xiyan
author_role author
author2 HOU,Xiyan
author2_role author
dc.contributor.author.fl_str_mv ZOU,Yu
HOU,Xiyan
dc.subject.por.fl_str_mv histamine
histidine decarboxylase
Enterobacter aerogenes
chub mackerel
topic histamine
histidine decarboxylase
Enterobacter aerogenes
chub mackerel
description Abstract Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.
publishDate 2017
dc.date.none.fl_str_mv 2017-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100076
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100076
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.07716
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.1 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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