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Growth and Histamine Formation of Morganella morganii in Determining the Safety and Quality of Inoculated and Uninoculated Bluefish (Pomatomus saltatrix)

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Abstract:

The objective of this study was to determine the effect of normal microflora and Morganella morganii on histamine formation and olfactory acceptability in raw bluefish under controlled storage conditions. Fillets inoculated with and without M. morganii were stored at 5, 10, and 15°C for 7 days. Microbial isolates from surface swabs were identified and screened for histidine decarboxylase activity. Olfactory acceptance was performed by an informal sensory panel. Histamine levels were quantified using high-performance liquid chromatography and fluorescence detection. While olfactory acceptance decreased, histamine concentration and bacterial counts increased. Storage temperature had a significant effect on histamine levels, bacterial counts, and olfactory acceptance of the bluefish. Inoculation with M. morganiii had a positive significant effect on histamine formation for bluefish held at 10 and 15°C (P < 0.0001). The results of the study will serve in supporting U.S. Food and Drug Administration (FDA) regulations regarding guidance and hazard levels of histamine in fresh bluefish.

Keywords:

Document Type: Research Article

Affiliations: 1: Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia 24061-0418 2: College of Agriculture, Forestry, and Consumer Sciences, West Virginia Agricultural and Forestry Experiment Station, West Virginia University, 1170 Agricultural Sciences Building, P.O. Box 6108, Morgantown, West Virginia 26506-6108, USA 3: 2 College of Agriculture, Forestry, and Consumer Sciences, West Virginia Agricultural and Forestry Experiment Station, West Virginia University, 1170 Agricultural Sciences Building, P.O. Box 6108, Morgantown, West Virginia 26506-6108, USA

Publication date: 2001-12-01

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