Significance of biogenic amines in cold-smoked fish and their relation to microbiological characteristics of products available in Portuguese retail markets

Manuela V. da Silva*, Paul Gibbs

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

3 Citações (Scopus)

Resumo

Studies on microbial characterization of cold-smoked salmon and salmon trout during cold storage were performed on samples available in the Portuguese market. Samples were also classified microbiologically according to guidelines for ready-to-eat (RTE) products. Further investigations on sample variability and microbial abilities to produce tyramine and histamine were also performed. The coefficient of variation for viable counts of different groups of microorganisms of samples collected at retail market point was high in the first 2 wk of storage, mainly in the Enterobacteriaceae group and aerobic plate count (APC), suggesting that microbiological characteristics of samples were different in numbers, even within the same batch from the same producer. This variation seemed to be decreased when storage and temperature were controlled under lab conditions. The numbers of Enterobacteriaceae were influenced by storage temperature, as indicated by low microbial numbers in samples from controlled refrigeration. Lactic acid bacteria (LAB) and Enterobacteriaceae were predominant in commercial products, a significant percentage of which were tyramine and less histamine producers. These results might be influenced by (1) the technological processes in the early stages of production, (2) contamination during the smoking process, and (3) conditions and temperature fluctuations during cold storage at retail market point of sale.
Idioma originalEnglish
Páginas (de-até)945-957
Número de páginas13
RevistaJournal of Toxicology and Environmental Health - Part A: Current Issues
Volume78
Número de emissão13-14
DOIs
Estado da publicaçãoPublicado - 18 jul 2015
Evento3rd International Congress on Environmental Health - Instituto Politécnico do Porto, Porto
Duração: 1 set 20141 set 2014

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