The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards

References

• Achinewhu, S. C., and Oboh, C. A. 2002. Chemical, microbiological, and sensory properties of fermented fish products from Sardinella sp. in Nigeria. J. Aquat. Food Prod. Technol. 11(2): 53–59. doi:10.1300/J030v11n02_05
   Google Scholar
• Arena, M. E., and Manca de Nadra, M. C. 2001. Biogenic amine production by Lactobacillus. J. Appl. Microbiol. 90: 158–162. doi:10.1046/j.1365-2672.2001.01223.x
   PubMed Web of Science ®Google Scholar
• Auerswald, L., Morren, C., and Lopata, A. L. 2006. Histamine levels in seventeen species of fresh and processed South African seafood. Food Chem. 98(2): 231–239. doi:10.1016/j.foodchem.2005.05.071
   Web of Science ®Google Scholar
• Australian Food Standards Code. 2001. Part D: Fish and fish products. Standards D1 and D2. Version 18.
   Google Scholar
• Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogue ́s, M. T., and Vidal-Carou, M. C. 2007. Effects of previous frozen storageon chemical, microbiological and sensory changes duringchilled storage of Mediterranean hake (Merluccius merluccius) after thawing. Eur. Food Res. Tech. 226: 287–293. doi:10.1007/s00217-006-0538-z
   Web of Science ®Google Scholar
• Beutling, D. 1992. Prüfung von starterorganismen auf ihre befähigung zur bildung von histamin und tyramin. Monatsh. Veterinarmed. 47: 587–591.
   Google Scholar
• Dapkevicius, M. L. E., Nout, M. R., Rombouts, F. M., Houben, J. H., and Wymenga, W. 2000. Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int. J. Food Microbiol. 57(1–2): 107–114. doi:10.1016/S0168-1605(00)00238-5
   Web of Science ®Google Scholar
• Folador, J. F., Karr-Lilienthal, L. K., Parsons, C. M., et al. 2006. Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods. J. Animal Sci.. 84(10): 2752–2765. doi:10.2527/jas.2005-560
   PubMed Web of Science ®Google Scholar
• Galgano, F., Caruso, M., Condelli, N., and Favati, F. 2012. Focused review: agmatine in fermented foods. Front. Microbiol. 3: 199. doi:10.3389/fmicb.2012.00199
   PubMed Web of Science ®Google Scholar
• Halász, A., Barath, A., Simon-Sarkadi, L., and Holzapfel, W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 5(2): 42–49. doi:10.1016/0924-2244(94)90070-1
   Web of Science ®Google Scholar
• Hernandez-Herrero, M. M., Roig-Sagues, A. X., Rodriguez-Jerez, J. J., and Mora-Ventura, M. T. 1999. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). J. Food Prot. 62(5): 509–514. doi:10.4315/0362-028X-62.5.509
   PubMed Web of Science ®Google Scholar
• Hosseini, A. R., Rahimi, R., and Mirghaed, A. T. 2014. Determination of histamine content in muscle tissue of rainbow trout (Oncorhynchus mykiss) during ice storage. Comp. Clin. Path. 23(3): 775–778. doi:10.1007/s00580-013-1687-7
   Google Scholar
• Hu, Y., Huang, Z., Li, J., and Yang, H. 2012. Concentrations of biogenic amines in fish, squid and octopus and their changes during storage. Food Chem. 135(4): 2604–2611. doi:10.1016/j.foodchem.2012.06.121
   PubMed Web of Science ®Google Scholar
• Huang, Y. R., Liu, K. J., Hsieh, H. S., Hsieh, C. H., Hwang, D. F., and Tsai, Y. H. 2010. Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan. Food Control. 21(9): 1234–1239. doi:10.1016/j.foodcont.2010.02.008
   Web of Science ®Google Scholar
• Huss, H. H. 1995. Quality changes in fresh fish. FAO. fisheries technical paper. 348. Rome, Italy: Food and Agriculture Organization of the United Nations. Technological Laboratory Ministry of Agriculture and Fisheries Denmark.
   Google Scholar
• Jayathilakan, K., Sultana, K., Radhakrishna, K., and Bawa, A. S. 2012. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: A review. J. Food Sci. Technol. 49(3): 278–293. doi:10.1007/s13197-011-0290-7
   PubMed Web of Science ®Google Scholar
• Jiang, J. J., Zeng, Q. X., Zhu, Z. W., and Zhang, L. Y. 2007. Chemical and sensory changes associated Yu-lu fermentation process–A traditional Chinese fish sauce. Food Chem. 104(4): 1629–1634. doi:10.1016/j.foodchem.2007.03.024
   Web of Science ®Google Scholar
• Kilinc, B., Cakli, S., Tolasa, S., and Dincer, T. 2006. Chemical, microbiological and sensory changes associated with fish sauce processing. Eur. Food Res. Technol. 222(5–6): 604–613. doi:10.1007/s00217-005-0198-4
   Web of Science ®Google Scholar
• Kim, M. K., Mah, J. H., and Hwang, H. J. 2009. Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chem. 116(1): 87–95. doi:10.1016/j.foodchem.2009.02.010
   Web of Science ®Google Scholar
• Křížek, M. 1991. The determination of biogenic amines in silage. Arch. Tierernahr. 41(1): 97–104. doi:10.1080/17450399109424736
   Web of Science ®Google Scholar
• Křı́žek, 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(2): 185–191. doi:10.1016/j.foodchem.2003.12.040
   Web of Science ®Google Scholar
• Kuley, E., Özogul, F., Özogul, Y., and Akyol, I. 2011. The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets. Food Chem. 129(3): 1211–1216. doi:10.1016/j.foodchem.2011.05.113
   PubMed Web of Science ®Google Scholar
• Lian, P. Z., Lee, C. M., and Park, E. 2005. Characterization of squid-processing byproduct hydrolysate and its potential as aquaculture feed ingredient. J. Agric. Food Chem. 53(14): 5587–5592. doi:10.1021/jf050402w
   PubMed Web of Science ®Google Scholar
• Mackie, I. M., Pirie, L., Ritchie, A. H., and Yamanaka, H. 1997. The formation of non-volatile amines in relation to concentrations of free basic amino acids during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus). Food Chem. 60(3): 291–295. doi:10.1016/S0308-8146(96)00308-1
   Web of Science ®Google Scholar
• Mah, J. H., Han, H. K., Oh, Y. J., Kim, M. G., and Hwang, H. J. 2002. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chem. 79(2): 239–243. doi:10.1016/S0308-8146(02)00150-4
   Web of Science ®Google Scholar
• McLauchlin, J., Little, C. L., Grant, K. A., and Mithani, V. 2006. Scombrotoxic fish poisoning. J. Public Health (Bangkok). 28(1): 61–62. doi:10.1093/pubmed/fdi063
   PubMed Web of Science ®Google Scholar
• Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., and Meerdink, G. 2011. Biogenic amines and potential histamine–forming bacteria in rihaakuru (a cooked fish paste). Food Chem. 128(2): 479–484. doi:10.1016/j.foodchem.2011.03.057
   PubMed Web of Science ®Google Scholar
• Özogul, F., Gökbulut, C., Özogul, Y., and Özyurt, G. 2006. Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 °C. Food Chem. 98(1): 76–84. doi:10.1016/j.foodchem.2005.04.037
   Web of Science ®Google Scholar
• Özogul, F., Taylor, K. D. A., Quantick, P., and Özogul, Y. 2002. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. Int. J. Food Sci. Technol. 37(5): 515–522. doi:10.1046/j.1365-2621.2002.00608.x
   Web of Science ®Google Scholar
• Ozogul, Y., Durmus, M., Kuley Boga, E., Uçar, Y., and Ozogul, F. 2018. The function of emulsions on the biogenic amine formation and their indices of sea bass fillets (Dicentrarchus labrax) stored in vacuum packaging. J. Food Sci. 83(2): 318–325. doi:10.1111/1750-3841.14026
   PubMed Web of Science ®Google Scholar
• Ozyurt, G., Gokdogan, S., Simsek, A., Yuvka, I., Erguven, M., and Boga, E. K. 2016. Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study. Arc. Animal Nutr. 70(1): 72–86. doi:10.1080/1745039X.2015.1117696
   PubMed Web of Science ®Google Scholar
• Parente, E., Martuscelli, M., Gardini, F., Grieco, S., Crudele, M. A., and Suzzi, G. 2001. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy. J. Appl. Microbiol. 90(6): 882–891. doi:10.1046/j.1365-2672.2001.01322.x
   PubMed Web of Science ®Google Scholar
• Park, J. S., Lee, C. H., Kwon, E. Y., Lee, H. J., Kim, J. Y., and Kim, S. H. 2010. Monitoring the contents of biogenic amines in fish and fish products consumed in Korea. Food Control. 21(9): 1219–1226. doi:10.1016/j.foodcont.2010.02.001
   Web of Science ®Google Scholar
• Prester, L., Macan, J., Varnai, V. M., Orct, T., Vukušić, J., and Kipčić, D. 2009. Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C. Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 26(3): 355–362. doi:10.1080/02652030802520878
   PubMed Web of Science ®Google Scholar
• Ramírez, J. C. R., Ibarra, J. I., Romero, F. A., et al. 2013. Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica). Braz. Arch. Biol. Techn. 56(6): 1002–1010. doi:10.1590/S1516-89132013000600016
   Web of Science ®Google Scholar
• Shalaby, A. R. 1996. Significance of biogenic amines to food safety and human health. Food Res. Int. 29(7): 675–690. doi:10.1016/S0963-9969(96)00066-X
   Web of Science ®Google Scholar
• Sikorski, Z. E., Kolakowska, A., and Burt, J. R. 1990. Postharvest biochemical and microbial changes. Seafood: Resour. Nutr. Compos. Preserv. 25: 55–76.
   Google Scholar
• Suzzi, G., and Gardini, F. 2003. Biogenic amines in dry fermented sausages: A review. Int. J. Food Microbiol. 88(1): 41–54. doi:10.1016/S0168-1605(03)00080-1
   PubMed Web of Science ®Google Scholar
• Ten Brink, B., Damink, C., and Joosten, H. M. L. J. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11(1): 73–84. doi:10.1016/0168-1605(90)90040-C
   PubMed Web of Science ®Google Scholar
• Tsai, Y. H., Lin, C. Y., Chien, L. T., Lee, T. M., Wei, C. I., and Hwang, D. F. 2006. Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chem. 98(1): 64–70. doi:10.1016/j.foodchem.2005.04.036
   Web of Science ®Google Scholar
• US Food and Drug Administration (USFDA). 1996. Decomposition and histamine in raw, frozen tuna and mahi-mahi, canned tuna, and related species. Compliance Policy Guides 7108.240, Section 540.525.
   Google Scholar
• Veciana-Nogue´s, 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. doi:10.1021/jf960911l
   Web of Science ®Google Scholar
• Vidoiti, R. M., Carneiro, D. J., and Viegas, E. M. M. 2002. Acid and fermented silage characterization and determination of apparent digestibility coefficient of crude protein for pacu (Piaractus mesopotamicus). J. World Aquac. Soc. 33(1): 57–62. doi:10.1111/j.1749-7345.2002.tb00478.x
   Web of Science ®Google Scholar
• Watson, P. 2016. Tyrosine supplementation: can this amino acid boost brain dopamine and improve physical and mental performance? Sports Sci. Exch. 28(157):1–6.
   Google Scholar
• Yin, L. J., Tong, Y. L., and Jiang, S. T. 2005. Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation. J. Food Sci. 70: 172–178. doi:10.1111/j.1365-2621.2005.tb07146.x
   Web of Science ®Google Scholar
• Yongsawatdigul, J., Choi, Y. J., and Udomporn, S. 2004. Biogenic amines formation in fish sauce prepared from fresh and temperature‐abused Indian anchovy (Stolephorus indicus). J. Food Sci. 69(4). doi:10.1111/j.1365-2621.2004.tb06333.x
   Web of Science ®Google Scholar
• Zhai, H., Yang, X., Li, L., et al. 2012. Biogenic amines in commercial fish and fish products sold in southern China. Food Control. 25(1): 303–308. doi:10.1016/j.foodcont.2011.10.057
   Web of Science ®Google Scholar
• Zhang, J., Fang, Z., Cao, Y., et al. 2013a. Effect of different drying processes on the protein degradation and sensory quality of layú: A Chinese dry-curing grass carp. Drying Technol. 31(13–14): 1715–1722. doi:10.1080/07373937.2013.794830
   Web of Science ®Google Scholar
• Zhang, Q., Lin, S., and Nie, X. 2013b. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum. Food Control. 32(2): 496–500. doi:10.1016/j.foodcont.2013.01.029
   Web of Science ®Google Scholar