title: Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)--effect of modified atmosphere packaging and previous frozen storage.
abstract: OBJECTIVE
  To evaluate biogenic amine formation and microbial spoilage in fresh and thawed chilled garfish.
  
  
  RESULTS
  Storage trials were carried out with fresh and thawed garfish fillets at 0 or 5 degrees C in air or in modified atmosphere packaging (MAP: 40% CO2 and 60% N2). During storage, sensory, chemical and microbial changes were recorded and histamine formation by isolates from the spoilage microflora was evaluated at 5 degrees C. Photobacterium phosphoreum was responsible for histamine formation (>1000 ppm) in chilled fresh garfish. The use of MAP did not reduce the histamine formation. Strongly histamine-producing P. phosphoreum isolates formed 2080-4490 ppm at 5 degrees C, whereas below 60 ppm was formed by other P. phosphoreum isolates. Frozen storage inactivated P. phosphoreum and consequently reduced histamine formation in thawed garfish at 5 degrees C markedly.
  
  
  CONCLUSIONS
  Photobacterium phosphoreum can produce above 1000 ppm of histamine in chilled fresh garfish stored both in air and in MAP. Freezing inactivates P. phosphoreum, extends shelf life and markedly reduces histamine formation in thawed MAP garfish during chilled storage.
  
  
  CONCLUSIONS
  At 5 degrees C, more than 1000 ppm of histamine was formed in garfish; thus even when it is chilled this product represents a histamine fish-poisoning risk.
authors.affiliation: Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby, Denmark. pad@difres.dk
authors.forename: P
authors.initials: P
authors.lastname: Dalgaard
authors.forename: H L
authors.initials: HL
authors.lastname: Madsen
authors.forename: N
authors.initials: N
authors.lastname: Samieian
authors.forename: J
authors.initials: J
authors.lastname: Emborg
mesh_terms: D000818:Animals; D023761:Beloniformes; D001679:Biogenic Amines / Q000032:analysis*; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D005615:Freezing; D006632:Histamine / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008744:Methylamines / Q000032:analysis; D010776:Photobacterium / Q000302:isolation & purification; D011549:Pseudomonas / Q000302:isolation & purification; D012034:Refrigeration; D020592:Shewanella / Q000302:isolation & purification
chemical_list: D001679:Biogenic Amines; D008744:Methylamines; D006632:Histamine; C023336:trimethylamine