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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

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Changes in the concentrations of tyramine, agmatine, putrescine, cadaverine, spermidine, tryptamine, spermine, histamine, and trimethylamine were studied in parallel with the development of the microbial population during the storage of Mediterranean gilt-head sea bream (Sparus aurata) at three temperatures (0, 8, 15°C). Changes in sensory scores were also recorded. Pseudomonads and H2 S-producing bacteria were the dominant microorganisms.Enterobacteriaceae and lactic acid bacteria were also present in the fish microflora. Among the biogenic amines, putrescine and cadaverine were detected when pseudomonads exceeded 106 to 107 CFU/g. Histamine was produced only in samples stored at 15°C. Tyramine, tryptamine, agmatine, and trimethylamine were absent regardless of the storage temperature.

Document Type: Research Article

Affiliations: Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece

Publication date: April 1, 1999

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