بررسی ارتباط بین میزان پوترسین و هیستامین با جمعیت باکتری‌های مزوفیل هوازی و سایکروتروف‌‌ها در قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) عرضه شده در شیراز
محورهای موضوعی :
علوم و صنایع غذایی
علی قربانی رنجبری
1
,
رزا اکرمی
2
,
رضا شریفی راینی
3
1 - دانشجوی دکتری تخصصی، گروه بیوتکنولوژی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران
دانشگاه آزاد اسلامی، واحد کازرون، باشگاه پژوهشگران جوان و نخبگان، کازون، ایران
2 - دانشگاه آزاد اسلامی، واحد سنندج، باشگاه پژوهشگران جوان و نخبگان، سنندج، ایران
3 - دانشگاه آزاد اسلامی، واحد کازرون، باشگاه پژوهشگران جوان و نخبگان، کازون، ایران
تاریخ دریافت : 1397/01/01
تاریخ پذیرش : 1397/01/01
تاریخ انتشار : 1394/09/01
کلید واژه:
شیراز,
بار میکروبی,
قزل‌آلای رنگین‌کمان,
هیستامین,
پوترسین,
چکیده مقاله :
آمین‌های بیوژن مولکول‌های کوچک آلی با ساختار آروماتیک و هیدروسیکلیک می‌باشند. این ترکیبات توسط آنزیم‌های دکربوکسیلاز باکتریایی از اسیدآمینه آزاد مواد غذایی شکل می‌گیرند. هدف مطالعه حاضر بررسی امکان استفاده از پوترسین و هیستامین به‌عنوان شاخص مناسب جهت ارزیابی تازگی ماهی قزل‌آلای رنگین‌کمان بود. برای این منظور غلظت‌های هیستامین و پوترسین ماهیان نگهداری شده در یخ برای دوره 18روزه و با فواصل زمانی 3 روزه به‌وسیله دستگاه HPLCتعیین گردید. در این بررسی هیستامین در اولین و سومین روز نگهداری تشخیص داده نشد؛ اما پوترسین در روز 3 به 03/0±30/1 میکروگرم در گرم رسید. غلضت اولیه هیستامین و پوترسین به‌ترتیب 7/0 و3/1 میکروگرم در گرم بود و در انتهای دوره به‌ترتیب به 5/13 و 18 میکروگرم در گرم رسید که به لحاظ آماری معنی‌دار (05/0>p) بود. طبق یافته‌های مطالعه، بین جمعیت باکتری‌های مزوفیل و هیستامین و نیز بین جمعت باکتریاهای سایکروتروف و مقدار پوترسین رابطه معنی‌داری (05/0>p) وجود داشت (05/0>p). بنابراین تغییرات سطوح پوترسین و هیستامین می‌تواند شاخص مناسبی برای ارزیابی تازگی ماهی قزل‌آلای رنگین‌کمان باشد.
چکیده انگلیسی:
Biogenic amines are small organic molecules with an aromatic and hydrocyclic structure. These compounds are formed duo to the decarboxylation of foods’ free amino acids by microbial enzymes. The aim of present study was to investigate the possibility of using putrescine and histamine contents as an indicator to assess the freshness of rainbow trout (Oncorhynchus mykiss). Therefore, using HPLC the concentrations of putrescine and histamine was determined in cold-stored rainbow trout samples. The samples were analysed every 3 days from day 0 to 18. Based on results, histamine was not detected at the first and third days of the storage, however putrescine was estimated at 1.30±0.03 µg/g. Initial concentrations of histamine and putrescine were 0.7 and 1.2 µg/g respectively. Theses parameters reached to 13.5 and 18 mg/g at the end of 18 days of storage which was statistically significant (p<0.05). Moreover, a direct and significant relationship was observed between the load of aerobic mesophilic bacteria and histamine contents in the fish samples. Similar relation (p<0.05) was found between the load of psychrotrophic bacteria and putrescine content. Consequently, histamine and putrescine concentrations could be used as an indicator to assess the freshness of rainbow trout.
منابع و مأخذ:
Bjeldanes, L.F., Shutz, D.E. and Morris, M.M. (1978). Etiology ofscombroid poisoning Fcadaverine potentiation of histamine toxicity in guinea pigs. Food and Cosmetics Toxicology, 16: 157-162.
Chytiri, S., paleologos, E., Savvaidis, I.N. and Kontominas, M.G. (2004). Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater Rainbow trout (Onchorynchus mykiss) stored on ice. Journal of Food Protection, 67: 960-965.
Dawood A.A., Karkalas J., Roy, R.N. and Williams, C.S. (1988). The occurrence of non-volatile amines in chilled-stored Rainbow trout. Food Chemistry, 27: 33-45.
Daher, N.S. and Simard, R.E. (1985). Putrefactive amine changes in relation to microbial counts of ground beef during storage. Journal of Food Protection, 48: 54-58.
Eitenmiller, R., Orr, J. and Wallis, W. (1980). Histamine formation in fish: microbiological and biochemical condition. From Chemistry and Biochemistry of Marine food Products, Publisher- AVI, USA.
Frank, H.A., Yoshinaga, D.H. and Nip, W.K. (1981). Histamine formation and honeycombing during decomposition and honeycombing during decomposition of skipjack tuna, Katsuwonus pelanis, at elevated temperatures, Marine Fisheries Reviews, 43: 9-14.
Fernandez-Salguero, J. and Mackie, I.M. (1987). Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammes aegiefinus) and herring (Clupea herengus) as determined by the formation of non-volatile amines. International Journal of Food Science & Technology, 22: 385-390.
Ghorbani Ranjbary, A., Ghorbani Ranjbary, N., Golchin meneshadi, A. and Ghorbani Ranjbary, Z. (2014). Study of the changes in microbial load, putrescine and histamine in muscles of Otolithes ruber during storage in ice, Journal Management, 1: 1-7.
Krizek, M., Vorlova, L., Lukasova, J. and Cupakova, S. (2004). Biogenic amines in vacuum-packed and non-vacuum- packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chemistry, 88: 185-191.
Love, R.M. (1980). The Chemical Biology of Fishes. Histidine Vol. 2, San Franciso, pp: 380-385.
Mitz, J.L. and Karmas, E. (1978). Chemical quality index of canned tuna as determined by high pressure liquid chromatography. Journal of Food Science, 42: 155-158.
Ozogul, Y., Ozogul, F. and Gökbulut, C. (2006). Quality assessment of wild European Eel (Anguilla Anguilla) stored in ice. Food Chemistry, 95: 458-465.
Taylor, S.L. and Sumner, S.S. (1986). Determination of histamine, cadaverine and putrescine. In: seafood quality determination (D.E. Kramer and J. Liston Eds.). Proceedings of an International Symposium. Elsevier Science Publishers, New York, pp. 90-94.
Taylor, S.L. (1986). Histamine Food Poisoning: toxicology and clinical aspects. Toxicology, 17: 91-117.
Taylor, S.L. and Sumner, S.S. (1987). Determination of histamine, putrescine and cadaverine. (Kramer, D.E. & Liston, J. Eds.) Seafood Quality Determination. Elsevier Scince Publishers, Amsterdam, Nethrlands, pp. 50-61.
Veciana-Nogues, M.T., Marine-Font, A. and 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 Agriculture and Food Chemistry, 45: 2036-2041.
Yoshinaga, D.H. and Frank, H.A. (1982). Histamineproducing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Appl. Environ. Microbiology, 44: 447- 452.
Yamanaka, H. (1989). Changes in polymines and amino aside in scallop adductor muscle during storge. Journal of Food Science, 54: 1113-1115.
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Bjeldanes, L.F., Shutz, D.E. and Morris, M.M. (1978). Etiology ofscombroid poisoning Fcadaverine potentiation of histamine toxicity in guinea pigs. Food and Cosmetics Toxicology, 16: 157-162.
Chytiri, S., paleologos, E., Savvaidis, I.N. and Kontominas, M.G. (2004). Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater Rainbow trout (Onchorynchus mykiss) stored on ice. Journal of Food Protection, 67: 960-965.
Dawood A.A., Karkalas J., Roy, R.N. and Williams, C.S. (1988). The occurrence of non-volatile amines in chilled-stored Rainbow trout. Food Chemistry, 27: 33-45.
Daher, N.S. and Simard, R.E. (1985). Putrefactive amine changes in relation to microbial counts of ground beef during storage. Journal of Food Protection, 48: 54-58.
Eitenmiller, R., Orr, J. and Wallis, W. (1980). Histamine formation in fish: microbiological and biochemical condition. From Chemistry and Biochemistry of Marine food Products, Publisher- AVI, USA.
Frank, H.A., Yoshinaga, D.H. and Nip, W.K. (1981). Histamine formation and honeycombing during decomposition and honeycombing during decomposition of skipjack tuna, Katsuwonus pelanis, at elevated temperatures, Marine Fisheries Reviews, 43: 9-14.
Fernandez-Salguero, J. and Mackie, I.M. (1987). Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammes aegiefinus) and herring (Clupea herengus) as determined by the formation of non-volatile amines. International Journal of Food Science & Technology, 22: 385-390.
Ghorbani Ranjbary, A., Ghorbani Ranjbary, N., Golchin meneshadi, A. and Ghorbani Ranjbary, Z. (2014). Study of the changes in microbial load, putrescine and histamine in muscles of Otolithes ruber during storage in ice, Journal Management, 1: 1-7.
Krizek, M., Vorlova, L., Lukasova, J. and Cupakova, S. (2004). Biogenic amines in vacuum-packed and non-vacuum- packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chemistry, 88: 185-191.
Love, R.M. (1980). The Chemical Biology of Fishes. Histidine Vol. 2, San Franciso, pp: 380-385.
Mitz, J.L. and Karmas, E. (1978). Chemical quality index of canned tuna as determined by high pressure liquid chromatography. Journal of Food Science, 42: 155-158.
Ozogul, Y., Ozogul, F. and Gökbulut, C. (2006). Quality assessment of wild European Eel (Anguilla Anguilla) stored in ice. Food Chemistry, 95: 458-465.
Taylor, S.L. and Sumner, S.S. (1986). Determination of histamine, cadaverine and putrescine. In: seafood quality determination (D.E. Kramer and J. Liston Eds.). Proceedings of an International Symposium. Elsevier Science Publishers, New York, pp. 90-94.
Taylor, S.L. (1986). Histamine Food Poisoning: toxicology and clinical aspects. Toxicology, 17: 91-117.
Taylor, S.L. and Sumner, S.S. (1987). Determination of histamine, putrescine and cadaverine. (Kramer, D.E. & Liston, J. Eds.) Seafood Quality Determination. Elsevier Scince Publishers, Amsterdam, Nethrlands, pp. 50-61.
Veciana-Nogues, M.T., Marine-Font, A. and 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 Agriculture and Food Chemistry, 45: 2036-2041.
Yoshinaga, D.H. and Frank, H.A. (1982). Histamineproducing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Appl. Environ. Microbiology, 44: 447- 452.
Yamanaka, H. (1989). Changes in polymines and amino aside in scallop adductor muscle during storge. Journal of Food Science, 54: 1113-1115.
