[The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].
Twenty six samples of salted herring from Warsaw food market were analyzed. Herrings in high-salted brine (with 26% content of salt) were stored for 21 days at temperature of 4 degrees C and 22 degrees C; low-salted (16% content of salt in brine) herring were stored for 42 days at temperature of 4 degrees C and 22 degrees C. Microbiological contamination level was assessed by standard methods for fish products, and biogenic amines--histamine and tyramine content by spectrofluorometric methods. There was no level change of both amines in high-salted herrings. Significant increase of tyramine content was observed in low-salted samples, depending on the time of storage. The highest level of tyramine up to 318 mg/kg--was observed after 6 weeks of storage. Histamine content increased in low-salted sampled up to 35 mg/kg during the period of storage. Aerobic microflora in the amount up to 10(6)/g was detected during storage of low-salted samples. Such level changes were not observed in high-salted herring samples.
Fonberg-Broczek
Monika
M
Zakład Badania Zywności i Przedmiotów Uzytku Państwowy Zakład Higieny 00-791 Warszawa, ul. Chocimska 24.
Sawilska-Rautenstrauch
Dorota
D
Windyga
Bozena
B
Sciezyńska
Halina
H
Jedra
Małgorzata
M
Badowski
Paweł
P
Urbanek-Karłowska
Bogumiła
B
D005396:Fish Products / Q000382:microbiology* / Q000592:standards*; D005504:Food Analysis / Q000379:methods; D005516:Food Microbiology; D006632:Histamine / Q000032:analysis*; D006801:Humans; D018673:Nutrition Policy / Q000331:legislation & jurisprudence; D011044:Poland; D013696:Temperature; D014439:Tyramine / Q000032:analysis*
D006632:Histamine; D014439:Tyramine