Research Article
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Year 2019, Volume: 8 Issue: 4, 1302 - 1315, 24.12.2019
https://doi.org/10.17798/bitlisfen.649996

Abstract

Supporting Institution

The Scientific Research Projects Coordination Unit of Van Yuzuncu Yil University

Project Number

2009-SBE-D081

Thanks

The Scientific Research Projects Coordination Unit of Van Yuzuncu Yil University supported this project (Project Number: 2009-SBE-D081).

References

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  • [6] Yetim H. 1993. Biochemical and Structural Alterations of Restructured Fish Muscle as Influenced by Egg White, Tumbling and Storage Time. The Ohio State Uni. PhD Dissertation, 222p, Columbus, OH.
  • [7] Chen H.C., Chai T. 1982. Micro flora of drainage from ice in fishing vessel fish holds. Applied Environ Microbiol, 43, 1360-1365.
  • [8] Ward D.R., Baj N.J. 1988. Factors affecting microbiological quality of seafoods. Food Techn, 42: 85-89.
  • [9] Gram L., Huss H.H. 1996. Microbiological spoilage of fish and fish products. Int J Food Microbiol, 33 (1): 121-137.
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  • [35] Basavaraj S., Sharanagouda H., Devadattam D.S.K., Veerangouda M., Ramachandra C.T., Nıdoni U. 2015. The physico-chemical and microbiological characteristics of mechanically deboned tilapia fish [Oreochromis mossambicus (Peters)] meat under frozen condition. Karnataka J Agric Sci, 28 (3): 385-388.
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Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Year 2019, Volume: 8 Issue: 4, 1302 - 1315, 24.12.2019
https://doi.org/10.17798/bitlisfen.649996

Abstract

It
has been identified that total number of aerobic mesophilic microorganisms
(TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast
and molds (Y/M), number of microrganisms in coliform group (CG), number of
fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus
group (LB) and values of pH, quantities of total volatile basic nitrogen
(TVB-N) have been determined, data of sensory analysis has been evaluated by
hedonic scale of whole and gutted speciemens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept
-18 ºC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines
tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD),
histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were
assayed by High Performance Liquid Chromatography (HPLC) method. According to
the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish
(FGF) samples, psychophilic microorganisms constitute the dominant
microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12
and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively,
the samples were found to be in “good” quality class in terms of sensory
evaluations. It was determined that all biogenic amines remained below the
recommended limit values during the whole storage period, according to the
changes in chemical and sensory properties, that these fish preserved their
consumable properties.

Project Number

2009-SBE-D081

References

  • [1] Huss H.H., Reilly A., Emarek P. 2000. Prevention and control of hazard in seafood. Microbio Risk Assessment in Food Proces, 11 (2): 149-156.
  • [2] Erdem Z., Celik M. 2003. Su ürünleri yağlarının yapısı ve insan sağlığı açısından önemi. Çukurova Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, 1. Bölgesel Öğrenci Semineri, 99-103s, Adana.
  • [3] Turan H., Kaya Y., Sonmez G. 2006. Balık etinin besin değeri ve insan sağlığındaki yeri. EÜ Su Ürünleri Derg, 23 (1-3): 505-508.
  • [4] FAO 2012. The State of World Fisheries and Aquaculture, FAO Fisheries and Aquaculture Department, Rome.
  • [5] Banks H., Nickelson R., Finne G. 1980. Shelf-life studies on carbondioxid packaged fin-fish from the gulf of Mexico. J Food Sci, 45, 157-162.
  • [6] Yetim H. 1993. Biochemical and Structural Alterations of Restructured Fish Muscle as Influenced by Egg White, Tumbling and Storage Time. The Ohio State Uni. PhD Dissertation, 222p, Columbus, OH.
  • [7] Chen H.C., Chai T. 1982. Micro flora of drainage from ice in fishing vessel fish holds. Applied Environ Microbiol, 43, 1360-1365.
  • [8] Ward D.R., Baj N.J. 1988. Factors affecting microbiological quality of seafoods. Food Techn, 42: 85-89.
  • [9] Gram L., Huss H.H. 1996. Microbiological spoilage of fish and fish products. Int J Food Microbiol, 33 (1): 121-137.
  • [10] Koutsoumanis K., Nychas G.J.E. 2000. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions. Int J Food Microbiol, 60, 171-181.
  • [11] Hisar S.A., Hisar O., Yanik T. 2004. Balıklarda mikrobiyolojik, enzimatik ve kimyasal bozulmalar. Atatürk Ü Ziraat Fak Derg, 35 (3-4): 261-265.
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  • [13] Varlik C., Ugur M., Gokoglu N., Gun H. 1993. Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Tek Derg, 17, İstanbul, 174.
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  • [17] Park J.S., Lee C.H., Kwon E.Y., Lee H.J., Kim J.Y., Kim S.H. 2010. Monitoring the contents of biogenic amines in fish and fish products consumed in Korea. Food Cont, 21 (9): 1219-1226.
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  • [19] Bodmer S., Imark C., Kneubühl M. 1999. Biogenic amines in foods: Histamine and food processing. Inflamm Res, 48, 296-300.
  • [20] Gokoglu N., Varlik C. 1995. Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. Gıda, 5, 273-279.
  • [21] Krizek M., Pavlicek T., Vacha F. 2002. Formation of selected biogenic amines in carp meat. J Sci Food and Agri, 82 (9): 1088-1093.
  • [22] Tolstorebrov I., Eikevik T.M., Bantle M. 2016. Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish. Int J Refriger, 63, 37-47.
  • [23] Pavlov A., Dimitrov D., Penchev G., Georgiev L. 2008. Structural changes in common carp (Cyprinus carpio L.) fish meat during freezing. Bulg J Vet Med, 11 (2): 131-136.
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  • [26] Koburger J.A., Marth E.H. 1984. Yeasts and Molds. In Ed: Speck M.L. Compendium of Methods fort he Microbio Exam of Food, Washington DC, 197-201.
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  • [29] Eerola S., Hinkkanen R., Lindfors E., Hirvi T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J AOAC Int, 76, 575-577.
  • [30] Paulus K., Zacharias R., Robinson L., Geidel H. 1979. Kritischebetrachtungen zur “bewertenden prüfung mit skale als einemwesentlichen verfahren der sensorischen analyse. Lebensmittel-Wissenschaft und Technologie, 12 (1): 52-61.
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  • [32] Popelka P., Jevinova P., Marcincak S. 2016. Microbiological and chemical quality of fresh and frozen whole trout and trout fillets. Potravinarstvo, 10 (1): 431-436.
  • [33] Ehsani A., Jasour M.S. 2012a. Determination of short-term icing and frozen storage characteristics of ungutted silver carp (Hypophthalmichthys molitrix). J Food Pro and Pre, 38, 713-720.
  • [34] Emire S.A., Gebremariam M.M. 2010. Influence of frozen period on the proximate composition and microbiological quality of Nile tilapia fish (Oreochromis niloticus). J Food Process and Preserv, 34, 743-757.
  • [35] Basavaraj S., Sharanagouda H., Devadattam D.S.K., Veerangouda M., Ramachandra C.T., Nıdoni U. 2015. The physico-chemical and microbiological characteristics of mechanically deboned tilapia fish [Oreochromis mossambicus (Peters)] meat under frozen condition. Karnataka J Agric Sci, 28 (3): 385-388.
  • [36] Thailambal A.S. 2007. Effect of processing on bacterial population of cattle fish and crab determination of bacterial spoilage and rancidity developing on frozen storage. J Food Proces and Preser, 31, 13-31.
  • [37] Regulation on Seafood 2008. 10.03.1995 Resmi Gazete Sayısı: 22223, Değişik: RG-21/09/2008-27004).
  • [38] Krizek M., Vacha F., Vorlova L., Lukasova J., Cupakova S. 2004. Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem, 88 (2): 185-191.
  • [39] Ehsani A., Jasour M.S. 2012b. Microbiological properties and biogenic amines of whole pike-perch (Sander Lucioperca, Linnaeus 1758): A perspective on fish safety during postharvest handling practices and frozen storage. J Food Sci, 77 (12): 664-668.
  • [40] Mahmoudzadeh M., Motallebi A.A., Hosseini H. et al. 2010. Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18 ºC. Iranian J Fisheries Sci, 9 (1): 111-126.
  • [41] Kordiovska P., Vorlova L., Borkovcova I. et al. 2006. The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech J Anim Sci, 51 (6): 262-270.
  • [42] Hasan R., Hassan M., Kumer S.M., Akter K., Rahman M. 2013. Microbiological risk assessment of frozen fishes in relation to their effects of different processing treatments. Int J Biosci, 3 (7): 169-176.
  • [43] Harder W., Veldkamp H. 1968. Physiology of an obligately psychrophilic marine Pseudomonas species. Journal of Applied Bacteriology, 31(1): 12-23.
  • [44] Khanipour A.A., Jorjani S., Soltani M. 2014. Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage and during frozen storage. In Food Research J, 21 (6): 2421-2430.
  • [45] Javadian S.R., Rezaei M., Soltani M., Kazemian M., Pourgholam R. 2013. Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). J Aquatic Food Product Tech, 22, 168-177.
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  • [47] Bhosale B.P., Patange S.B. 2002. Studies of frozen storage characteristics of a fresh water fish Catla catla (Bloch). J M Agr Uni Coll of Agr, 27 (2): 191-196.
  • [48] Zambuchini B., Fiorini D., Verdenelli M.C., Orpianesi C., Ballini R. 2008. Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids. Food Sci and Tech, 41, 1733-1738.
  • [49] Popovic N.T., Skukan A.B., Dzidara P. et al. 2010. Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Veterinarni Medicina, 55 (5): 233-241.
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There are 66 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Araştırma Makalesi
Authors

Tuncer Çakmak 0000-0002-9236-8958

Yakup Can Sancak 0000-0003-4490-9606

Project Number 2009-SBE-D081
Publication Date December 24, 2019
Submission Date November 22, 2019
Acceptance Date December 17, 2019
Published in Issue Year 2019 Volume: 8 Issue: 4

Cite

IEEE T. Çakmak and Y. C. Sancak, “Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage”, Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, vol. 8, no. 4, pp. 1302–1315, 2019, doi: 10.17798/bitlisfen.649996.

Bitlis Eren University
Journal of Science Editor
Bitlis Eren University Graduate Institute
Bes Minare Mah. Ahmet Eren Bulvari, Merkez Kampus, 13000 BITLIS