Skip to main content

Changes in Biogenic Amines and Microbiological Analysis in Albacore (Thunnus alalunga) Muscle during Frozen Storage

Buy Article:

$37.00 plus tax (Refund Policy)

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

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
iafp/jfp/1998/00000061/00000005/art00017
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more