title: Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets.
abstract: The biogenic amine (BA) content of vacuum-packed filleted rainbow trout (Oncorhynchus mykiss) inoculated or not with two different Lactobacillus strains, individually or in combination, was monitored during refrigerated storage for 20 days and related to respective bacteriological and sensory changes occurring during the same period. Eight amines, namely putrescine, cadaverine, tyramine, tryptamine, beta-phenylethylamine, histamine, spermine, and spermidine, were determined, whereas agmatine was not detected in any of the samples. In all cases, BA concentration was higher (P < or = 0.05) in the controls compared to all inoculated treatments, whereas the trend with regard to the bacterial populations (Enterobacteriaceae, pseudomonads, and H2S-producing bacteria) and the off-odor scores was similar. Inoculation with Lactobacillus sakei CECT 4808 showed the best preservative effect among inoculated treatments. Concentrations of putrescine and cadaverine, the main BAs formed, correlated well with both spoilage bacterial counts and off-odor scores and can be useful indicators of shelf life. Spermine and spermidine contents decreased during storage, while levels of the other determined BAs remained below 10 mg/kg even after sensory rejection.
authors.affiliation: Department of Hygiene and Technology of Animal Origin Products, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. pkatikou@hotmail.com
authors.forename: Panagiota
authors.initials: P
authors.lastname: Katikou
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Georgantelis
authors.forename: Evangelos K
authors.initials: EK
authors.lastname: Paleologos
authors.forename: Ioannis
authors.initials: I
authors.lastname: Ambrosiadis
authors.forename: Michael G
authors.initials: MG
authors.lastname: Kontominas
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis; D015169:Colony Count, Microbial; D005504:Food Analysis; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D007778:Lactobacillus; D009812:Odorants / Q000032:analysis; D017686:Oncorhynchus mykiss; D011700:Putrescine / Q000032:analysis; D012677:Sensation; D014618:Vacuum
chemical_list: D001679:Biogenic Amines; D002103:Cadaverine; D011700:Putrescine