پديد آورندگان :
احساني، علي دانشگاه علوم پزشكي تبريز - دانشكده تغذيه - گروه علوم و صنايع غذايي , نقيبي، سمانه دانشگاه اروميه - دانشكده دامپزشكي , صديق جسور، محمد دانشگاه اروميه - پژوهشكده آرتميا و آبزيان - گروه بيوتكنولوژي و كنترل كيفي , وهابزاده، زكريا دانشگاه علوم پزشكي كرمان - دانشكده پزشكي - گروه بيوشيمي باليني
كليدواژه :
آمين هاي بيوژن , بار ميكروبي , ماهي قزل آلا , دماهاي نگهداري
چكيده لاتين :
Biogenic amines as one of the most common forms of food intoxication which are produced by microbial
decarboxylation of amino acids in protein-rich foods such as fish. In this survey, the rainbow trout
(Oncorhynchus mykiss) as a whole (stuffed) were kept during 2-d icing and 90-d frozen storage (−24 °C). On
the days 0, 1 and 2 of ice storage and on the days 30, 60 and 90th of frozen storage period, the mesofilic
bacteria, psychrotrophic, and Pseudomonas spp and also the amounts of biogenic amines (tyramine,
histamine, cadaverine, and puterscine) were counted and measured. Based on results of this study, most
common bacteria in the muscles of freshly caught trout. During periods of ice storage and freezer,
psychrophilic bacteria were dominanted in the surface of muscle from rainbow trout (P < 0.05). In the term
of kept on ice, insignificant changes were observed in the amounts of biogenic amines (P˃ 0.05).
Nevertheless, at the end of frozen storage period all biogenic amines showed a significant increase when
compared with fresh samples (P≤ 0.05). Based on results of microbial and biochemical tests, although it
could be concluded that rainbow trout can be consumed without any health risks after 2 days icing condition
and 90 days frozen storage, but it seems the high quality of rainbow trout was approximately by 60th day of
frozen storage. A strong relationship was observed between the growth of bacteria and concentration of
biogenic amines. Thus, preventing of occurrence or enhancing microbial contamination in seafood was the
best strategy to control biogenic amines.
