Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | |
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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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 |
_version_ |
1752126321165598720 |