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Research Article
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EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Year 2015, Volume: 1 Issue: 3, 150 - 165, 12.06.2015

Serkan Koral Sevim Köse

https://doi.org/10.3153/JFHS15015

Abstract

This study investigates biogenic amine development (BA) vs. sensory, chemical and
microbiological quality loss of anchovy (Engraulis
encrasicolus) at three dif­ferent chilled storage conditions which are
commonly applied for fresh market and/storage prior to pro­cessing. The
contents of BAs and sensory, chemical and microbiological quality parameters of
anchovy were analysed daily during storage. Significant varia­tions occurred
(p<0.05) in the sensory, chemical and microbiological values among the
storage groups. The highest shelf-life was found as 8 days for samples kept in
chilled freshwater. Water-ice mix application
re­sulted in lower TBA content indicating beneficial effect on its quality. Histamine results closely supported sen­sory values in
terms of legally permitted levels set by US Food and Drug Administration (FDA).
Histamine forming bacteria counts supported the formation of his­tamine
in most groups while total bacteria counts were in agreement with sensory results in
terms of accepta­bility. Moreover, some existing formulated indexes cre­ated from various
BA levels were not found suitable to estimate spoilage degree of anchovy kept
at these con­ditions. This
study suggests that using ice and water-ice mix can improve shelf-life of
anchovy stored at refrig­erated temperatures in terms of food quality and
safety. The results of this study can be used to
guide seafood industry for testing fresh anchovy quality and safety at
different chilled conditions. 

Keywords

Anchovy Chilled storage Chilled-freshwater Sensory analysis Histamine Quality changes

References

  • Abbey, L.D. (1998): Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in ice. FAO, Rome, Italy, No: 571, 61-66.
  • Al-Bulushi, I., Poole, S., Deeth, H.C., Dykes, G.A. (2009): Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a Review. Critical Reviews in Food Science and Nutrition, 49(4): 369-377.
  • AOAC. (1995): Official Methods of Analysis. Association of Official Analytical Chemists. Official Methods, 985.14, Gaithersburg, MD.
  • Archer, M. (2010): Sensory assessment score sheets for fish and shellfish Torry & QIM. Research & Development Department of Seafish. http://www.seafish.org/media/Publications/sensory_assessment_scoresheets_14_5_10.pdf
  • Ayala, M.E., Salas, A., Carbajal, M., Plácido, M., Albrecht-Ruiz, M. (2001): Behaviour of degradation for Peruvian anchovy (Engraulis ringens) stored at temperature refrigeration. Ciencia y Tecnologia Alimentos, 3(3): 161-168.
  • Botta, J.R. (1995): Evaluation of seafood freshness quality. VCH Publishers Inc., New York.
  • Boland, F.E., Paige, D.D. (1971): Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Journal of AOAC International, 54(3): 725-727.
  • Castañón, C., Barral, A.O. (1990). On-board Handling and preservation of anchovy (Engraulis anchoita) catches. International Journal of Refrigeration, 13(3): 203-206.
  • Careche, M., García, R., Borderías, J. (2002): Anchovy shelf-life as affected by different chilling methods during distribution. Journal of Food Protection, 65(2): 353-362.
  • Chaouqy, N.E., El Marrakchi, A. (2005): Aspects chimiques et bactériologiques de l’anchois (Engraulis encrasicholus) entreposé sous glace et à moyenne température (20-25°C). Revue de Medecine Veterinaire, 156(6): 341-349.
  • Chotimarkorn, C. (2011): Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. Journal of Food Sciences and Technology, 51(2): 285-93.
  • Connel, J.J. (1990): Methods of assessing and selecting for quality. In Control of fish Quality. 3rd ed. Fishing News Books, Oxford. Pp. 122–150.
  • Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993): Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76(3): 575–577.
  • EU Directive. (2005a): Official Journal of the European Union. Commission Regulation (EC) No 2074/2005 of 5 December 2005. L 338/36.
  • EU Directive. (2005b): Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC), No 853/2004 of the European Parliament. L338/27 EN Official Journal the European Union.
  • EU Directive. (2008): Commission Regulation (EC), No 1022/2008 of 17 October 2008 amending Regulation (EC). No 2074/2005 as Regards the Total Volatile Basic Nitrogen (TVB-N) Limits. 277, 18-20.
  • EUROFISH (2012): Overview of the World’s Anchovy Sector and Trade Possibilities for Georgian Anchovy Products. EUROFISH International Organization, p. 1-40.
  • FAO. Fisheries Statistics. FAO, Rome, Italy. http://www.fao.org/figis/servlet/SQServlet?ds=Capture&k1=SPECIES&k1v=1&k1s=2106&outtype=html Accessed 2014 January 1. FDA. (2011). Fish and fisheries products hazards and controls guide. Chap.13 (4th ed.).
  • http://www.fda.gov/downloads/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/UCM251970.pdf Accessed 2014 March 21.
  • Graham, J., Johnston, W.A., Nicholson, F.J. (1992). Ice in fisheries. FAO Fisheries Technical Paper. No. 331. FAO, Rome, Italy.
  • Goulas, A.E., Kontominos, M.G. (2005): Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3): 511-520.
  • Huss, H.H. (1988): Fresh fish, quality and quality changes. FAO Fisheries Series, No. 29. FAO, Rome, Italy.
  • Huss, H.H. (1995): Quality and quality changes in fresh fish. FAO. Rome, Italy.
  • ICMSF. (1992): Sampling for microbiological Analysis. In Microorganisms in food. University of Toronto Press, Toronto, Canada.
  • Koral, S., Köse, S. (2012): The effect of filleting and ice application on the quality and safety of Atlantic bonito (Sarda sarda) at refrigerated storage. International Journal of Food Sciences and Technology, 47(1): 210-220.
  • Köse, S., Karaçam, H., Kutlu, S., Boran, M. (2001): Investigating the shelf-life of the anchovy dish called 'hamsikusu' in frozen storage at -18 +/-1C. Turkish Journal of Veterinary and Animal Sciences, 25(5): 651-656.
  • Köse, S., Erdem, M.E. (2004): An Investigation of quality changes in anchovy (Engraulis encrasicolus, L. 1758) stored at different temperatures. Turkish Journal of Veterinary and Animal Sciences, 28(3): 575-582.
  • Köse, S. (2010): Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues. Turkish Journal of Fisheries and Aquatic Sciences, 10(1): 139-160.
  • Köse, S., Koral, S., Tufan, B., Pompe, M., Scavniçar, A., Koçar, D. (2012): Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. European Food Research and Technology, 235(4): 669-683.
  • Lehane, L., Olley, J. (2000): Histamine (Scombroid) fish poisoning. A review in a risk-assessment framework. National Office of Animal and Plant Health Canberra 1999. Revised 2000. Agricultural, Fisheries and Forestry of Australia.
  • Lucke, F., Geidel, W. (1935): Determination of volatile basic nitrogen in fish as a measure of their freshness. (Bestimmung des Füchtigen Basischen Stickstoffs in Fischen als Maßstab für ihren Frischezustand). Zeitschrift für Untersuchung der Lebensmittel 70(6):441–458.
  • Malle, P., Valle, M., Bouquelet, S. (1996): Assay of biogenic amines involved in fish decomposition. Journal of AOAC International, 79(1): 43–49.
  • Mietz, J.L., Karmas, E. (1977): Chemical index of canned tuna determined by high pressure liquid chromatography. Journal of Food Sciences, 42(1): 155-158.
  • Mol, S., Erkan, N., Ucok, D., Tosun, S.Y. (2007): Effect of psychrophilic bacteria to estimate fish quality. Journal of Muscle Foods, 18(1): 120-128.
  • Montaner, M.I., Zugarramurdi, A. (1995): Influence of anchovy quality on yield and productivity in salting plants. Journal of Food Quality, 18(1): 69-82.
  • Niven, C.F.Jr., Jeffrey, M.B., Corlett, D.A.Jr. (1981): Different plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology, 41(1): 321–322.
  • Pons-Sánchez-Cascado, S., Veciana-Nogués, M.T., Bover-Cid, S., Mariné-Font, A., Vidal-Carou, M.C. (2006a): Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice. Journal of the Science of Food and Agriculture, 86(5): 699–705.
  • Pons-Sánchez-Cascado, S., Vidal-Carou, M.C., Nunes, M.L., Veciana-Nogues, M.T. (2006b): Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control, 17(7): 564-569.
  • Rodtong, S., Nawong, S., Yongsawatdigul, J. (2005): Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus). Food Microbiolgy, 22(5): 475-482.
  • Sahin, C., Akin, S., Hacimurtazaoglu, N., Mutlu, C., Verep, B. (2008): The stock parameter of anchovy (Engraulis encrasicolus) population on the coasts of the Eastern Black Sea: Reason and implications in declining of anchovy population during the 2004–2005 and 2005–2006 fishing seasons. Fresenius Environmental Bulletin, 17(12b): 2159–2169.
  • Schormüller, J. (1969): Handbuch der Lebensmittelchemie (Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Buttermich, Springer Verlag, Berlin/Heidelberg, Germany/New York, NY.
  • Smith, G., Hole, M., Hanson, S.W. (1992): Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). Journal of Agricultural Science, 51(2): 193-205.
  • Soerensen, N.K., Motta, H. (1989): Storage and processing trials with anchovy (Stolephorus spp.) in Mozambique. In FAO Expert Consultation on Fish Technology in Africa, FAO Fish. Rep./Fao Rapp. Peches (Supplement), p. 211-230.
  • Sokal, R.R., Rohlf, F.J. (1987): Introduction to biostatistics. (2nd ed.). W.H. Freeman and Company, New York, USA.
  • TUİK (2014): Fisheries Statistics Book. Ankara, Turkey. www.turkstat.gov.tr/IcerikGetir.do?istab_id=52 Accessed 2014 December 25.
  • Varlik, C., Heperkan, D. (1990): Hamsinin buzda muhafazasi. İstanbul Üniversitesi Su Ürünleri Fakültesi Dergisi, 4(1): 53-58.
  • Veciana-Nogués, M,T., Vidal-Carou, M.C., Mariné-Font, A. (1990): Histamine and tyramine during storage and spoilage of anchovies (Engraulis encrasicholus): Relationships with other fish spoilage indicators. Journal of Food Sciences, 55(4): 1192-1195.
  • Veciana-Nogués, M.T., Albalá-Hurtado, S., Mariné-Font, A., Vidal-Carou, M.C. (1996): Changes in biogenic amine during manufacture and storage of semi-preserved anchovies. Journal of Food Protection, 59(11): 1218-1228.
  • Veciana-Nogues, M.T., Marine-Font, A., 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. Journal of Agricultural and Food Chemistry, 45(6): 2036–2041.
  • Yoshinaga, D.H., Frank, H.A. (1982): Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology, 44(2): 447–452.

Year 2015, Volume: 1 Issue: 3, 150 - 165, 12.06.2015

Serkan Koral Sevim Köse

https://doi.org/10.3153/JFHS15015

Abstract

References

  • Abbey, L.D. (1998): Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in ice. FAO, Rome, Italy, No: 571, 61-66.
  • Al-Bulushi, I., Poole, S., Deeth, H.C., Dykes, G.A. (2009): Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a Review. Critical Reviews in Food Science and Nutrition, 49(4): 369-377.
  • AOAC. (1995): Official Methods of Analysis. Association of Official Analytical Chemists. Official Methods, 985.14, Gaithersburg, MD.
  • Archer, M. (2010): Sensory assessment score sheets for fish and shellfish Torry & QIM. Research & Development Department of Seafish. http://www.seafish.org/media/Publications/sensory_assessment_scoresheets_14_5_10.pdf
  • Ayala, M.E., Salas, A., Carbajal, M., Plácido, M., Albrecht-Ruiz, M. (2001): Behaviour of degradation for Peruvian anchovy (Engraulis ringens) stored at temperature refrigeration. Ciencia y Tecnologia Alimentos, 3(3): 161-168.
  • Botta, J.R. (1995): Evaluation of seafood freshness quality. VCH Publishers Inc., New York.
  • Boland, F.E., Paige, D.D. (1971): Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Journal of AOAC International, 54(3): 725-727.
  • Castañón, C., Barral, A.O. (1990). On-board Handling and preservation of anchovy (Engraulis anchoita) catches. International Journal of Refrigeration, 13(3): 203-206.
  • Careche, M., García, R., Borderías, J. (2002): Anchovy shelf-life as affected by different chilling methods during distribution. Journal of Food Protection, 65(2): 353-362.
  • Chaouqy, N.E., El Marrakchi, A. (2005): Aspects chimiques et bactériologiques de l’anchois (Engraulis encrasicholus) entreposé sous glace et à moyenne température (20-25°C). Revue de Medecine Veterinaire, 156(6): 341-349.
  • Chotimarkorn, C. (2011): Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. Journal of Food Sciences and Technology, 51(2): 285-93.
  • Connel, J.J. (1990): Methods of assessing and selecting for quality. In Control of fish Quality. 3rd ed. Fishing News Books, Oxford. Pp. 122–150.
  • Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993): Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76(3): 575–577.
  • EU Directive. (2005a): Official Journal of the European Union. Commission Regulation (EC) No 2074/2005 of 5 December 2005. L 338/36.
  • EU Directive. (2005b): Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC), No 853/2004 of the European Parliament. L338/27 EN Official Journal the European Union.
  • EU Directive. (2008): Commission Regulation (EC), No 1022/2008 of 17 October 2008 amending Regulation (EC). No 2074/2005 as Regards the Total Volatile Basic Nitrogen (TVB-N) Limits. 277, 18-20.
  • EUROFISH (2012): Overview of the World’s Anchovy Sector and Trade Possibilities for Georgian Anchovy Products. EUROFISH International Organization, p. 1-40.
  • FAO. Fisheries Statistics. FAO, Rome, Italy. http://www.fao.org/figis/servlet/SQServlet?ds=Capture&k1=SPECIES&k1v=1&k1s=2106&outtype=html Accessed 2014 January 1. FDA. (2011). Fish and fisheries products hazards and controls guide. Chap.13 (4th ed.).
  • http://www.fda.gov/downloads/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/UCM251970.pdf Accessed 2014 March 21.
  • Graham, J., Johnston, W.A., Nicholson, F.J. (1992). Ice in fisheries. FAO Fisheries Technical Paper. No. 331. FAO, Rome, Italy.
  • Goulas, A.E., Kontominos, M.G. (2005): Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3): 511-520.
  • Huss, H.H. (1988): Fresh fish, quality and quality changes. FAO Fisheries Series, No. 29. FAO, Rome, Italy.
  • Huss, H.H. (1995): Quality and quality changes in fresh fish. FAO. Rome, Italy.
  • ICMSF. (1992): Sampling for microbiological Analysis. In Microorganisms in food. University of Toronto Press, Toronto, Canada.
  • Koral, S., Köse, S. (2012): The effect of filleting and ice application on the quality and safety of Atlantic bonito (Sarda sarda) at refrigerated storage. International Journal of Food Sciences and Technology, 47(1): 210-220.
  • Köse, S., Karaçam, H., Kutlu, S., Boran, M. (2001): Investigating the shelf-life of the anchovy dish called 'hamsikusu' in frozen storage at -18 +/-1C. Turkish Journal of Veterinary and Animal Sciences, 25(5): 651-656.
  • Köse, S., Erdem, M.E. (2004): An Investigation of quality changes in anchovy (Engraulis encrasicolus, L. 1758) stored at different temperatures. Turkish Journal of Veterinary and Animal Sciences, 28(3): 575-582.
  • Köse, S. (2010): Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues. Turkish Journal of Fisheries and Aquatic Sciences, 10(1): 139-160.
  • Köse, S., Koral, S., Tufan, B., Pompe, M., Scavniçar, A., Koçar, D. (2012): Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. European Food Research and Technology, 235(4): 669-683.
  • Lehane, L., Olley, J. (2000): Histamine (Scombroid) fish poisoning. A review in a risk-assessment framework. National Office of Animal and Plant Health Canberra 1999. Revised 2000. Agricultural, Fisheries and Forestry of Australia.
  • Lucke, F., Geidel, W. (1935): Determination of volatile basic nitrogen in fish as a measure of their freshness. (Bestimmung des Füchtigen Basischen Stickstoffs in Fischen als Maßstab für ihren Frischezustand). Zeitschrift für Untersuchung der Lebensmittel 70(6):441–458.
  • Malle, P., Valle, M., Bouquelet, S. (1996): Assay of biogenic amines involved in fish decomposition. Journal of AOAC International, 79(1): 43–49.
  • Mietz, J.L., Karmas, E. (1977): Chemical index of canned tuna determined by high pressure liquid chromatography. Journal of Food Sciences, 42(1): 155-158.
  • Mol, S., Erkan, N., Ucok, D., Tosun, S.Y. (2007): Effect of psychrophilic bacteria to estimate fish quality. Journal of Muscle Foods, 18(1): 120-128.
  • Montaner, M.I., Zugarramurdi, A. (1995): Influence of anchovy quality on yield and productivity in salting plants. Journal of Food Quality, 18(1): 69-82.
  • Niven, C.F.Jr., Jeffrey, M.B., Corlett, D.A.Jr. (1981): Different plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology, 41(1): 321–322.
  • Pons-Sánchez-Cascado, S., Veciana-Nogués, M.T., Bover-Cid, S., Mariné-Font, A., Vidal-Carou, M.C. (2006a): Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice. Journal of the Science of Food and Agriculture, 86(5): 699–705.
  • Pons-Sánchez-Cascado, S., Vidal-Carou, M.C., Nunes, M.L., Veciana-Nogues, M.T. (2006b): Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control, 17(7): 564-569.
  • Rodtong, S., Nawong, S., Yongsawatdigul, J. (2005): Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus). Food Microbiolgy, 22(5): 475-482.
  • Sahin, C., Akin, S., Hacimurtazaoglu, N., Mutlu, C., Verep, B. (2008): The stock parameter of anchovy (Engraulis encrasicolus) population on the coasts of the Eastern Black Sea: Reason and implications in declining of anchovy population during the 2004–2005 and 2005–2006 fishing seasons. Fresenius Environmental Bulletin, 17(12b): 2159–2169.
  • Schormüller, J. (1969): Handbuch der Lebensmittelchemie (Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Buttermich, Springer Verlag, Berlin/Heidelberg, Germany/New York, NY.
  • Smith, G., Hole, M., Hanson, S.W. (1992): Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). Journal of Agricultural Science, 51(2): 193-205.
  • Soerensen, N.K., Motta, H. (1989): Storage and processing trials with anchovy (Stolephorus spp.) in Mozambique. In FAO Expert Consultation on Fish Technology in Africa, FAO Fish. Rep./Fao Rapp. Peches (Supplement), p. 211-230.
  • Sokal, R.R., Rohlf, F.J. (1987): Introduction to biostatistics. (2nd ed.). W.H. Freeman and Company, New York, USA.
  • TUİK (2014): Fisheries Statistics Book. Ankara, Turkey. www.turkstat.gov.tr/IcerikGetir.do?istab_id=52 Accessed 2014 December 25.
  • Varlik, C., Heperkan, D. (1990): Hamsinin buzda muhafazasi. İstanbul Üniversitesi Su Ürünleri Fakültesi Dergisi, 4(1): 53-58.
  • Veciana-Nogués, M,T., Vidal-Carou, M.C., Mariné-Font, A. (1990): Histamine and tyramine during storage and spoilage of anchovies (Engraulis encrasicholus): Relationships with other fish spoilage indicators. Journal of Food Sciences, 55(4): 1192-1195.
  • Veciana-Nogués, M.T., Albalá-Hurtado, S., Mariné-Font, A., Vidal-Carou, M.C. (1996): Changes in biogenic amine during manufacture and storage of semi-preserved anchovies. Journal of Food Protection, 59(11): 1218-1228.
  • Veciana-Nogues, M.T., Marine-Font, A., 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. Journal of Agricultural and Food Chemistry, 45(6): 2036–2041.
  • Yoshinaga, D.H., Frank, H.A. (1982): Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology, 44(2): 447–452.
There are 50 citations in total.

Details

Journal Section Articles
Authors

Serkan Koral

Sevim Köse

Publication Date June 12, 2015
Submission Date April 16, 2015
Published in Issue Year 2015 Volume: 1 Issue: 3

Cite

APA Koral, S., & Köse, S. (2015). EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Food and Health, 1(3), 150-165. https://doi.org/10.3153/JFHS15015
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