Changes in Biogenic Amines and Bacteria of Tiger-Toothed Croaker (Otolithes ruber) during Ice Storage

References

• American Public Health Association . 2000 . Compendium of Methods for the Microbiological Examination of Foods , 4th , Edited by: Downes , F. P. and Ito , K. Washington , DC : Author .
   Google Scholar
• Bakar , J. , Yassoralipour , A. , Bakar , F. A. and Rahman , R. A. 2010 . Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C . Food Chem. , 119 : 467 – 470 .
   Web of Science ®Google Scholar
• Bjeldanes , L. F. , Shutz , D. E. and Morris , M. M. 1978 . Etiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in guinea pigs . J. Food Cosmet. Toxicol. , 16 : 157 – 162 .
   PubMedGoogle Scholar
• Bodmer , S. , Imark , C. and Kneubuhl , M. 1999 . Biogenic amines in foods: Histamine and food processing . Inflamm. Res. , 48 : 296 – 300 .
   PubMed Web of Science ®Google Scholar
• Chen , H. C. , Kung , H. F. , Chen , W. C. , Lin , W. F. , Hwang , D. F. , Lee , Y. C. and Tsai , Y. H . 2008 . Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning . Food Chem. , 106 : 612 – 618 .
   Web of Science ®Google Scholar
• Chytiri , S. , Paleologos , E. , Savvaidis , I. N. and Kontominas , M. G. 2004 . Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice . J. Food Prot. , 67 : 960 – 965 .
   PubMed Web of Science ®Google Scholar
• Daher , N. S. and Simard , R. E. 1985 . Putrefactive amine changes in relation to microbial counts of ground beef during storage . J. Food Prot. , 48 : 54 – 58 .
   Web of Science ®Google Scholar
• Dainty , R. H. 1993 . Chemical/biochemical detection of spoilage. Int . J. Food Microbiol. , 33 : 19 – 34 .
   Web of Science ®Google Scholar
• Dainty , R. H. , Edward , R. A. , Hibbard , C. M. and Ramantanis , S. V. 1986 . Bacterial source of putrescine and cadaverine in chill stored vacuum packaged beef . J. Appl. Bot. , 61 : 117 – 123 .
   Google Scholar
• Dawood , A. A. , Karkalas , J. , Roy , R. N. and Williams , C. S. 1988 . The occurrence of non- volatile amines in chilled-stored rainbow trout (Salmo irideus) . Food Chem. , 27 : 33 – 45 .
   Web of Science ®Google Scholar
• Eitenmiller , R. R. , Wallis , J. W. , Orr , J. H. and Phillips , R. D. 1981 . Production of histidine decarboxylase and histamine by Proteus morganii . J. Food Prot. , 44 : 815 – 820 .
   PubMed Web of Science ®Google Scholar
• Hamada-Sato , N. , Usui , K. , Kobayashi , T. , Imada , C. and Watanabe , E. 2005 . Quality assurance of raw fish based on HACCP concept . Food Control. , 16 : 301 – 307 .
   Web of Science ®Google Scholar
• Koutsoumanis , K. , Lampropoulou , K. and George-John , E. N. 1999 . Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8 and 15°C . J. Food Prot. , 62 : 398 – 402 .
   PubMed Web of Science ®Google Scholar
• Křížek , M. , Vácha , F. , Vorlová , L. , Lukášová , J. and Cupáková , Š . 2004 . Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures . Food Chem , 88 : 185 – 191 .
   Web of Science ®Google Scholar
• Lehane , L. and Olley , J. 2000 . Histamine fish poisoning revisited. Int . J. Food Microbiol. , 58 : 1 – 37 .
   PubMed Web of Science ®Google Scholar
• Liston , J. 1980 . “ Microbiology in fishery science ” . In Advances in Fish Science and Technology , Edited by: Connell , J. J. 138 – 157 . Surrey , , United Kingdom : Fishing News Books Limited .
   Google Scholar
• Lopez-Sabater , E. I. , Rodriguez-Jerez , J. J. , Roig-Sagueus , A. X. and Mora-Ventura , M. A. T. 1996 . Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: Effect of handling on the presence of histidine decarboxylase bacteria and histamine level . J. Food Prot , 57 : 318 – 323 .
   Web of Science ®Google Scholar
• Mendes , R. 1999 . Changes in biogenic amines of major Portuguese bluefish species during storage at different temperatures . J. Food Biochem. , 23 : 33 – 43 .
   Web of Science ®Google Scholar
• Mietz , J. L. and Karmas , E. 1977 . Chemical quality index of canned tuna as determined by high pressure liquid chromatography . J. Food Sci. , 42 : 155 – 158 .
   Web of Science ®Google Scholar
• Moori , H. , Cann , D. C. , Taylor , L. Y. and Murray , C. K. 1986 . Formation of histamine by luminous bacteria isolated from scombroid fish . Bull. Jpn. Soc. Sci. Fish , 52 : 2135 – 2141 .
   Web of Science ®Google Scholar
• Okuzumi , M. , Fukumoto , I. and Fujii , T. 1990 . Changes in bacterial flora and polyamine contents during storage of horse mackerel meat . Nippon Suisan Gakk. , 56 : 1307 – 1312 .
   Web of Science ®Google Scholar
• Özogul , F. and Özogul , Y. 2006 . Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging . Food Chem , 99 : 574 – 578 .
   Web of Science ®Google Scholar
• Özogul , F. , Özogul , Y. and Kuley , E. 2008 . Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C) . Food Chem , 108 : 933 – 941 .
   PubMed Web of Science ®Google Scholar
• Paleologos , E. K. , Chytiri , S. D. , Savvaidis , I. N. and Kontominas , M. G. 2003 . Determination of biogenic amines as their benzoyl derivatives after cloud point extraction with micellar high performance liquid chromatography separation . J. Chromatogr. A. , 1010 : 217 – 224 .
   PubMed Web of Science ®Google Scholar
• Paleologos , E. K. , Savvaidis , I. N. and Kontominas , M. G. 2004 . Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax . Food Microbiol. , 21 : 549 – 557 .
   Web of Science ®Google Scholar
• Rezaei , M. , Montazeri , N. , Ershad-Langrudi , H , Mokhayer , B , Parviz , M. and Nazarinia , A. 2007 . The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice . Food Chem , 103 : 150 – 154 .
   Web of Science ®Google Scholar
• Rodriguez , C. J. , Besteiro , I. and Pascual , C. 1999 . Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage . J. Sci. Food Agric. , 79 : 1473 – 1480 .
   Web of Science ®Google Scholar
• Sasaki , K. 1996 . Sciaenid fishes of the Indian Ocean (Teleostei, perciformes) . Mem. Fac. Sci. , 16/17 : 83 – 95 .
   Google Scholar
• Sharifian , S. , Zakipour , E. , Mortazavi , M. S. and Arshadi , A. 2010 . Quality assessment of tiger tooth croaker (Otolithes ruber) during ice storage. Int . J Food Prop. , 14 : 309 – 318 . doi: 10.1080/10942910903177822
   Web of Science ®Google Scholar
• Shewan , J. M. and Murray , C. K. 1979 . “ The microbial spoilage of fish with special reference to the role of the psychrophiles ” . In Cold Tolerant Microbes in Spoilage and the Environment , Edited by: Russel , A. D. and Fuller , R. 117 – 136 . London , , United Kingdom : Academic Press .
   Google Scholar
• Taylor , S. L. 1986 . Histamine food poisoning: Toxicology and clinical aspects . Crit. Rev. Toxicol. , 17 : 91 – 128 .
   PubMed Web of Science ®Google Scholar
• Taylor , S. L. and Sumner , S. S. 1987 . “ Determination of histamine, putrescine and cadaverine ” . In Seafood Quality Determination , Edited by: Kramer , D. E. and Liston , J. 235 – 246 . Amsterdam : The Netherlands: Elsevier Science Publishers .
   Google Scholar
• Trewavas , E. 1977 . The sciaenid fishes (croakers or drums) of the Indo-West-Pacific. Trans . Zool. Soc. Lond. , 33 : 259 – 541 .
   Google Scholar
• United States Food and Drug Administration . 2001 . “ Scombrotoxin (histamine) formation ” . In Fish and Fishery Products Hazards and Controls Guide , 3rd , 73 – 93 . Washington , DC : Author .
   Google Scholar
• Veciana-Nogues , M. T. , Marine-Font , A. and Vidal-Carou , M. C. 1997 . Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes . J. Agric. Food Chem. , 45 : 2036 – 2041 .
   Web of Science ®Google Scholar
• Yamanaka , H. 1989 . Changes in polyamines and amino acids in scallop adductor muscle during storage . J. Food Sci. , 54 : 1113 – 1115 .
   Web of Science ®Google Scholar
• Yoshinaga , D. H. and Frank , H. A. 1982 . Histamine producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis) . Appl. Environ. Microbiol. , 44 : 447 – 452 .
   PubMed Web of Science ®Google Scholar