Changes in Biogenic Amines and Microbiological Analysis in Albacore (Thunnus alalunga) Muscle during Frozen Storage
Abstract:Albacore specimens of extra quality were analyzed for their biogenic amine contents after 1, 3, 6, and 9 months of frozen storage at -18°C or -25°C. A high-performance liquid chromatography method involving a linear elution gradient was optimized for the identification and determination of putrescine, cadaverine, histamine, spermidine, and spermine in albacore tuna. Putrescine was the biogenic amine that showed the highest increase, reaching concentrations of 59.04 ppm (815% of the initial level) and 68.26 ppm (942% of the initial level) in the white muscle of albacore after 9 months of frozen storage at -18 and -25°C, respectively. Cadaverine, histamine, and spermidine concentrations were below 3, 5, and 11 ppm, respectively, after 9 months of frozen storage, while spermidine underwent a significant decrease at both storage temperatures. Microbiological analysis confirmed the absence of species of Enterobacteriaceae in 75% of the albacore specimens after 9 months of frozen storage; coliforms were always below 3 CFU/g. The survival rate of the psychrotrophic microorganisms after 9 months of frozen storage at -25°C was 4.6%, while 38.9 and 92.1% of the aerobic mesophiles present in the white muscle of albacore before freezing survived 9 months of storage at -18 and -25°C, respectively.
Document Type: Research Article
Affiliations: 1: Centro Técnico de Conservación de Productos de la Pesca (ANFACO-CECOPESCA), As Lagoas-Marcosende, P.O. Box 258, E-36200 Vigo, Spain; Food Technology Laboratory, Department of Analytical Chemistry, Nutrition and Food Science, Escuela Politecnica Superior, University of'Santiago at Lugo, E-27002 Lugo, Spain 2: Centro Técnico de Conservación de Productos de la Pesca (ANFACO-CECOPESCA), As Lagoas-Marcosende, P.O. Box 258, E-36200 Vigo, Spain 3: Department of Microbiology, Faculty of Pharmacy, University of'Santiago, E-15706 Santiago de Compostela, Spain 4: Food Technology Laboratory, Department of Analytical Chemistry, Nutrition and Food Science, Escuela Politecnica Superior, University of'Santiago at Lugo, E-27002 Lugo, Spain
Publication date: May 1, 1998
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