title: Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.
abstract: The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce.
authors.affiliation: Dept. of Food Science and Technology, Ocean College, Zhejiang Univ. of Technology, Hangzhou, 310014, China.
authors.forename: Xuxia
authors.initials: X
authors.lastname: Zhou
authors.affiliation: Dept. of Food Science and Technology, Ocean College, Zhejiang Univ. of Technology, Hangzhou, 310014, China.
authors.forename: Mengting
authors.initials: M
authors.lastname: Qiu
authors.affiliation: Dept. of Food Science and Technology, Ocean College, Zhejiang Univ. of Technology, Hangzhou, 310014, China.
authors.forename: Dandan
authors.initials: D
authors.lastname: Zhao
authors.affiliation: Dept. of Food Science and Technology, Ocean College, Zhejiang Univ. of Technology, Hangzhou, 310014, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Lu
authors.affiliation: Dept. of Food Science and Technology, Ocean College, Zhejiang Univ. of Technology, Hangzhou, 310014, China.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Ding
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D001679:Biogenic Amines / Q000378:metabolism*; D002935:Cinnamomum zeylanicum; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D005516:Food Microbiology; D005737:Garlic; D020939:Zingiber officinale; D006632:Histamine / Q000378:metabolism; D006801:Humans; D029523:Illicium; D019684:Magnoliopsida; D010936:Plant Extracts / Q000494:pharmacology*; D011700:Putrescine / Q000378:metabolism; D013095:Spermidine / Q000378:metabolism; D017365:Spices; D014439:Tyramine / Q000378:metabolism
chemical_list: D000890:Anti-Infective Agents; D001679:Biogenic Amines; D010936:Plant Extracts; D006632:Histamine; D013095:Spermidine; D011700:Putrescine; D014439:Tyramine
keywords: biogenic amines; fish sauce; garlic; spices; star anise