Sensory and histamine assessment of the freshness of Sardine (Sardine Sindensis) during different storage conditions

Sohail Hassan Khan, Rozina Sardar, Zafar Tanveer

Abstract


Background: Storage of fish under refrigerated conditions from the time it is caught until when it is consumed has been found to be very important in reducing outbreaks of histamine poisoning.

Methods: Low temperatures control bacterial histamine formation during fish processing. The shelf life of sardine (sardine sindensis) during storage at ambient temperature (33°C), ice box temperature (0°C) and freezing temperature (-7°C) were studied in terms of sensory and histamine production. The sensory acceptability limit was up to one day at ambient temperature and 11 days at ice storage condition. However, freezing storage had a good preserving effect on sensory acceptability at the end of experiment. The formation of histamine was determined at day 0, 1, 2, 3, 4, 7, 8, 9, 11, 14, 16 and 18 of experiment using high performance liquid chromatography (HPLC) fluorometeric method.

Results: Histamine development had not exceeded the permissible level (200 mg/kg) recommended by the FAO (2012) during storage condition at -7°C throughout the experiment. At 0°C, histamine concentration was lower than safe level for up to 16 days (135 mg/kg). At ambient temperature, the sardine was spoiled on 3rd day and histamine concentration was found 500.48 mg/kg which was above the FAO recommended level for histamine.

Conclusion: Freezing storage condition has a good preserving effect on sensory acceptability and histamine production and seems the best means of storage.


Full Text:

PDF

References


Naila A, Flint F, Fletcher GC, Bremer P, Meerdink G. Histamine Degradation by Diamine Oxidase, Lactobacillus and Vergibacillus halodonitrificans Nai18. Journal of Food Processing and Technology, (2012); 3(6): 1-4.

Kerr M, Lawicki P, Aguirre S, Rayner, C. Effect of storage conditions on histamine formation in fresh and canned Tuna. Published by: Public Health Division Victorian Government Department of Human Services. 1st. Ed., (2002).

Jarisch R, Wantke F. Wine and headache. International Archives of Allergy and Immunology, (1996); 110: 7–12.

Wohrl S, Hemmer W, Focke M, Rappersberger K, Jarisch R. Histamine intolerance-like symptoms in healthy volunteers after oral provocation with liquid histamine. Allergy Asthma Proceedings, (2004); 25: 305–311.

Pollock I, Murdoch RD, Lessof MH. Plasma histamine and clinical tolerance to infused histamine in normal, atopic and urticarial subjects. Agents Actions, (1991); 32: 359–65.

Missbichler A. Diagnostischer Nachweis der Aktivita¨t von Diaminooxidase in Serum oder Plasma. (Diagnostic proof of the DAO activity in serum and plasma.) In: JARISCH, R., ed. Histamin-Intoleranz. Histamin und Seekrankheit. (Histamine intolerance. Histamine and motion sickness.) Stuttgart, Germany: Georg Thieme Verlag KG, (2004); pp: 8–17 (in German).

Chang SC, Kung HF, Chen HC, Lin CS, Tsai YH. Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning. Food Control, (2008); 19: 16e21.

Tao Z, Sato M, Zhang H, Yamaguchi T, Nakano T. A survey of histamine content in seafood sold in markets of nine countries. Food Control, (2011); 22: 430-432.

Hwang DF, Chang SH, Shiau CY, Cheng CC. Biogenic amines in the flesh of sailfish (Istiophorus platypterus) responsible for scombroid poisoning. Journal of Food Science, (1995); 60: 926-928.

Moon JS, Kim Y, Jang KI, Cho KJ, Yang SJ, et al. Analysis of biogenic amines in fermented fish products consumed in Korea. Food Science and Biotechnology, (2010); 19: 1689-1692.

Zaman MZ, Bakar FA, Selamat J, Bakar J. Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech Journal of Food Sciences, (2010); 28: 440-449.

Tsai YH, Lin CY, Chien LT, Lee TM, Wei CI, et al. Histamine contents of fermented fish products in Taiwan and isolation of histamine forming bacteria. Food Chemistry, (2006); 98: 64-70.

Naila A, Flint S, Fletcher GC, Bremer PJ, Meerdink G. Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste). Food Chemistry, (2011); 128: 479-484.

Naila A, Flint S, Fletcher GC, Bremer PJ, Meerdink G. Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives. International Journal of Food Science and Nutrition, (2011); 62: 139-147.

CDC. Epidemiological notes and reports on scombroid fish poisoning. Atlanta, GA, USA: Center for Disease Control and Prevention, (2010).

Iannuzzi M, D'ignazio N, Brassey L, Sio AD. Severe scombroid fish poisoning syndrome requiring aggressive fluid resuscitation in the emergency department: two case reports. Minerva Anestesiologica, (2007); 73: 481-483.

Nielsen D, Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research International, (2004); 37: 975–983.

AOAC. Official methods of analytical chemist. 18th edn. Arlington, VA. Published by AOAC International, North Frederick Avenue, Gaithersburg, Maryland, USA, (2011).

Erkan N, Ozden O. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, (2007); 43(9): 1549-1559.

Özyurt G, Kuley E, Özkütük S, Özogul F. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry, (2009); 114: 505-510.

Nunes ML, Batista I, Morao DE, Campos R. Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. Journal of Science Food and Agriculture, (1992); 59: 37-43.

Nalan G, Ozkan O, Nuray E. Physical, chemical and sensory analyses of freshly harvested sardines (Sardina pilchardus) stored at 4°C. Journal of Aquatic Food Production and Technology, (1998); 7(2): 5-15.

Triqui R, Bouchriti N. Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles. Journal of Agriculture and Food Chemistry, (2003); 51: 7540-7546.

Ababouch LH, Souibri L, Rhaliby K, Ouahdi O, Battal M, Busta FF. Quality changes in sardines (Sardina pilchardus) stored in ice and ambient temperature. Food Microbiology, (1996); 13: 123-132.

Mendes R. Changes in biogenic amines of major Portuguese bluefish species during storage at different temperatures. Journal of Food and Biochemistry, (1999); 23: 33-43.

Bennour M, El-Marrakchi A, Bouchriti N, Hamama A, El-Ouadaa M. Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. Journal of Food Protection, (1991); 54: 789-792.

Food and Drug Administration (FDA). Fish and Fishery Products Hazards and Controls Guidance, 4th Edn. Washington, DC: Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, (2011).

Australian Food Standards Code. Part D Fish and Fish Products. Standards D1 and D2., (2001); Version 18.

Food and Agriculture Organization/ World Health Organization FAO/WHO. Joint FAO/WHO expert meeting on the public health risks of histamine and other biogenic amines from fish and fishery products. 23-27 July, FAO Headquarters, Rome, Italy, (2012); Pp: 7.

Özogul F, Özogul Y. Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging. Food Chemistry, (2006); 99: 574-578.

Mbarki R, Sadok S, Barkallah I. Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation. Radiation Physics and Chemistry, (2009); 78: 288-292.

Simeonidou S, Govaris A, Vareltzis K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International, (1997); 30: 479-484.

Losada V, Piñeiro C, Barros-Velázquez J, Aubourg SP. Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice. Food Chemistry, (2005); 93: 619-625.

Chaouqy NE, El-Marrakchi A. Chemical and bacteriological aspects anchovy (Engraulis encrasicholus) stored in ice and at ambient temperature (20-25°C). Revue de Médecine Vétérinaire, (2005); 156: 341-349.

Oucif H, Ali-Mehidi S, Abi-Ayad SE. Lipid Oxidation and Histamine Production in Atlantic Mackerel (Scomber scombrus) Versus Time and Mode of Conservation. Journal of Life Sciences. (2012); 6: 713-720.

Mazorra-Manzano MA, Pacheco-Aguilar R, Diaz-Rojas EI, Lugo-Sanchez ME. Postmortem changes in black skipjack muscle during storage in ice. Journal of Food Science, (2000); 65: 774-779.




DOI: http://dx.doi.org/10.62940/als.v3i1.112

Refbacks

  • There are currently no refbacks.