Determination of Biogenic Amine Formation, Microbiological and Sensory Changes in Carp (Cyprinus carpio L., 1758) Stored at Cold (4 °C)

Yıl 2023, Cilt: 34 Sayı: 1, 32 - 42, 19.03.2023

Tuncer Çakmak , Yakup Can Sancak

https://doi.org/10.36483/vanvetj.1209788

Cited By: 1

Öz

In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole (Cold Whole Fish/CWF) and cleaned (Cold Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days, was aimed to determine the shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes (Total Aerobic Mesophilic Microorganism (TAM), Total Aerobic Psychrophilic Microorganism (TAP), Pseudomonas spp. (PS), Yeast/Mold (Y/M), Coliform microorganism (CG), Fecal Streptococcus (FS), Enterobactericeae group microorganism (EB) and Lactobacillus-Leuconostoc-Pediococcus group microorganism (LB) counts), chemical (pH and Total Volatile Basic Nitrogen (TVB-N)), sensory analysis evaluation and biogenic amine (tryptamine (TRM), β-phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM)) levels detected by using High Performance Liquid Chromatography (HPLC). According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

Anahtar Kelimeler

Biogenic Amines, Chromatography, Microbiology, Carp, Storage

Destekleyen Kurum

Van Yuzuncu Yil University Scientific Research Projects Department

Proje Numarası

2009-SBE-D081

Teşekkür

This research was supported by Van Yuzuncu Yil University Scientific Research Projects Department as a Doctorate Thesis project numbered 2009-SBE-D081.

Soğukta (4 °C) Muhafaza Edilen Sazan Balıklarında (Cyprinus carpio L., 1758) Biyojenik Amin Oluşumu, Mikrobiyolojik ve Duyusal Değişiliklerin Belirlenmesi

Öz

Bu araştırmada; 4 °C’de 14 gün süreyle muhafaza edilen bütün (Soğukta Bütün Balık/SBB) ve temizlenmiş (Soğukta Temiz Balık/STB) sazan balığı örneklerinin (Cyprinus carpio L., 1758) mikrobiyal yükü, kimyasal parametreleri, duyusal analiz puanları ve biyojen amin konsantrasyonları saptanarak raf ömürlerinin belirlenmesi hedeflenmiştir. Depolamanın 0, 2., 4., 6., 8., 10., 12., ve 14. günlerinde sazan örneklerinin mikrobiyolojik, kimyasal ve duyusal analiz değerlendirmeleri ile örneklerin yüksek basınçlı sıvı kromatografisiyle (HPLC) biyojen amin düzeyleri saptanmıştır. Araştırmanın sonuçlarına göre; SBB ve STB örneklerinde muhafaza süresince Toplam Aerobik Psikrofilik Mikroorganizma (TAP) ve Pseudomonas spp.’lerin hakim mikroflorayı oluşturdukları, TVB-N yönünden 10. güne kadar kabul edilebilir değerlerin aşılmadığı ve duyusal analiz değerlendirmelerine göre ise 6. günden sonra tüketilebilir nitelikte olmadıkları tespit edilmiştir. Soğukta muhafaza edilen örneklerin her iki uygulama şeklinde de putresin ve kadaverinin dominant biyojen aminler olduğu belirlenmiştir. Örneklerin duyusal olarak reddedildiği 8. gündeki mikrobiyolojik değerler baz alındığında sazan balıklarının bütün halde muhafaza edilmesinin temizlenerek muhafaza edilmesinden daha güvenli olduğu saptanmıştır. Ayrıca, sazan balıklarında tazeliğin belirlenmesinde putresin ve kadaverinin indikatör biyojen aminler olarak değerlendirilebileceği düşünülmektedir.

Anahtar Kelimeler

Biyojenik aminler, Kromatografi, Mikrobiyoloji, Muhafaza, Sazan

Proje Numarası

2009-SBE-D081

Kaynakça

• Abuhlega TA, Ali MR (2022). Biogenic amines in fish: Prevention and reduction. J Food Process Preserv, 00:e16883.
• Bakar J, Yassoralipour A, Bakar FA, Rahman RA (2010). Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C. Food Chem, 119 (2), 467-470.
• Buňka F, Budinský P, Čechová M et al. (2012). Content of biogenic amines and polyamines in beers from the Czech Republic. J Inst Brew, 118 (2), 213-216.
• Eerola S, Hinkkanen R, Lindfors E, Hirvi T (1993). Liquid chromatographic determination of biogenic amines in dry sausages. J AOAC Int, 76 (3), 575-577.
• Ehsani A, Jasour MS (2014). Determination of short‐term icing and frozen storage characteristics of ungutted silver carp (Hypophthalmichthys molitrix). J Food Process Preserv, 38 (2), 713-720.
• Ekici K, Sağun E, Sancak YC, et al. (2011). Dondurulmuş olarak muhafaza edilen inci kefalinde (Chalcalburnus tarichi, Pallas 1811) biyojen amin oluşumu ve mikrobiyolojik değişimlerin belirlenmesi. YYÜ Vet Fak Derg, 22 (2), 93-99.
• Erdem N, Karakaya M, Babaoglu AS, Unal K (2022). Effects of sous vide cooking on physicochemical, structural, and microbiological characteristics of cuttlefish, octopus, and squid. J Aquat Food Prod Technol, 31 (7), 636-648.
• Fan W, Sun J, Chen Y et al (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem, 115 (1), 66-70.
• Harrigan WF, Mc Cance ME (1976). Laboratory Methods in Food and Dairy Microbiology. Academic Press Inc Ltd, London.
• Hasani S, Hasani M (2014). Antimicrobial properties of grape extract on Common carp (Cyprinus carpio) fillet during storage in 4 C. Int J Fish Aquat Stud, 1 (3), 130-136.
• ICMSF (International Commission on Microbiological Specifications for Foods) (1986). Sampling plans for fish and shellfish. In Microorganisms in Foods. Sampling for Microbio. Analysis: Principles and Scientific App, (ICMSF, ed.), University of Toronto Press, Toronto, Canada, 181-196.
• Koburger JA, Marth EH (1984). Yeasts and Molds. In Ed: Speck M.L. Compendium of Methods for the Microbio Exam of Food, Washington DC, 197-201.
• Kordiovská P, Vorlová L, Borkovcová 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.
• Křížek M, Pavlíček T, Vácha F (2002). Formation of selected biogenic amines in carp meat. J Sci Food Agric, 82 (9), 1088-1093.
• Křı́žek M, Vácha F, Vorlová L, Lukášová J, Cupáková Š (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.
• Li X, Li J, Zhu J et al. (2011). Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 C. Food Chem, 126 (3), 896-901.
• Mah JH, Park YK, Jin YH, Lee JH, Hwang HJ (2019). Bacterial production and control of biogenic amines in Asian fermented soybean foods. Foods, 8 (2), 85.
• Manthey M, Karnop G, Rehbein H (1988). Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice. Int J Food Sci, 23 (1), 1-9.
• Martuscelli M, Esposito L, Mastrocola D (2021). Biogenic amines’ content in safe and quality food. Foods, 10 (1), 100.
• Müller DG, Oreste EQ, Heinemann MG, Dias D, Kessler F (2022). Biogenic amine sensors and its building materials: a review. Eur Polymer Journal, 175, 111221.
• Ocaño-Higuera VM, Maeda-Martínez AN, Marquez-Ríos E et al. (2011). Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chem, 125 (1), 49-54.
• Ochrem AS, Zapletal P, Maj D, Gil Z, Żychlińska‐Buczek J (2014). Changes in physical and dielectrical properties of carp meat (cyprinus carpio) during cold storage. J Food Process Eng, 37 (2), 177-184.
• Özdamar K (2010). SPSS ile Biyoistatistik. Kaan Kitabevi, 8. Baskı. Eskişehir.
• Ozogul Y (2009). Methods for freshness quality and deterioration. In Handbook of seafood and seafood products analysis (pp. 207-232). CRC Press.
• Ozogul Y, Ozogul F (2019). Biogenic amines formation, toxicity, regulations in food. In B. Saad & R. Tofalo (Eds.), Biogenic amines in food: Analysis, occurrence and toxicity (pp. 1–17). London, UK: Royal Society of Chemistry.
• Patir B, Inanli GA (2005). Microbiological quality and TMA-N levels of fresh horse mackerel (Trachurus mediterraneus, S. 1868) marketed in Elazıg. FÜMBD, 17 (2), 360-369.
• Pichhardt K (1993). Lebensmittelmikrobiologie, 3. Auflage parey, Springer Verlag, Berlin.
• Popovic NT, Skukan AB, Dzidara P et al. (2010). Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Vet Med, 55 (5), 233-241.
• Regulation on Seafood (2008). 10.03.1995 Number of Official Gazettes: 22223, Alteration: RG-21/09/2008-27004).
• Ruiz-Capillas C, Herrero AM (2019). Impact of biogenic amines on food quality and safety. Foods, 8(2), 62.
• Sheng L, Wang L (2021). The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Compr Rev Food Sci Food Saf, 20 (1), 738-786.
• Shi C, Cui J, Lu H, Shen H, Luo Y (2012). Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score. J Sci Food Agric, 92 (15), 3079-3084.
• Sivamaruthi BS, Kesika P, Chaiyasut C (2021). A narrative review on biogenic amines in fermented fish and meat products. J Food Sci Technol, 58 (5), 1623-1639.
• Speranza B, Racioppo A, Bevilacqua A et al. (2021). Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods, 10 (11), 2854.
• Sterniša M, Purgatorio C, Paparella A, Mraz J, Smole Možina S (2020). Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio). J Sci Food Agric, 100 (5), 2305-2312.
• Tavares J, Martins A, Fidalgo L G, Lima V, Amaral RA et al. (2021). Fresh fish degradation and advances in preservation using physical emerging technologies. Foods, 10(4), 780.
• Temiz A (2003). Gıdalarda Mikrobiyolojik Gelişmeyi Etkileyen Faktörler. Bölüm 1, “Gıda Mikrobiyolojisi. Editör: Ünlütürk A, Turantaş F, 3. Baskı, Meta Basım Matbaacılık Hizmetleri, İzmir.
• Turkish Food Codex, Regulation on Microbiological Criteria (2011). 29.12.2011 Number of Official Gazettes: 28157.
• Ucar Y, Ozogul Y, Durmus M, Ozogul F (2021). The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies. Food Biosci, 43, 101266.
• Varlık C, Uğur M, Gökoğlu N, Gün H (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Tek Der, 17, İstanbul, 174.
• Vasconcelos H, Coelho LC, Matias A et al. (2021). Biosensors for biogenic amines: A review. Biosensors, 11 (3), 82.
• Wójcik W, Łukasiewicz M, Puppel K (2021). Biogenic amines: formation, action and toxicity–a review. J Sci Food Agric, 101 (7), 2634-2640.
• Wu D, Zhang M, Chen H, Bhandari B (2021). Freshness monitoring technology of fish products in intelligent packaging. Crit Rev Food Sci Nutr, 61 (8), 1279-1292.
• Yu D, Xu Y, Jiang Q, Yang F, Xia W (2016). Freshness assessment of grass carp (Ctenopharyngodon idellus) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations. J Food Saf, 37 (2), e12305.
• Zhang L, Li X, Lu W, Shen H, Luo Y (2011). Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control, 22 (8), 1197-1202.
• Zhang Y, Qin N, Luo Y, Shen H (2015). Changes in biogenic amines and ATP-related compounds and their relation to other quality changes in common carp (Cyprinus carpio var. Jian) stored at 20 and 0 °C. J Food Prot, 78 (9), 1699-1707.
• Zhuang S, Tian L, Liu Y, Wang L, Hong H et al. (2023). Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food Chem, 399, 133989.