Volume 10, Issue 5 (Sep-Oct-2016 2016)                   mljgoums 2016, 10(5): 40-44 | Back to browse issues page


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Ali Noori S M, Fazlara A, Najafzadehvarzi H, Azizzadeh M, Khanzadi S. Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp. mljgoums 2016; 10 (5) :40-44
URL: http://mlj.goums.ac.ir/article-1-907-en.html
1- Department of Food and Drug Control
2- Department of Food Hygiene
3- Department of Pharmacology
4- Department of Clinical Sciences
5- Department of Food Hygiene and Aquaculture , khanzadi@um.ac.ir
Abstract:   (8396 Views)

ABSTRACT

       Background and Objective: Raw fish is a highly perishable product that deteriorates due to chemical changes and microbial growth. Biogenic amines (BAs) are generated in course of bacterial spoilage in fish that may lead to BA toxicity, particularly in adverse storage conditions. The purpose of this study was to prevent the BAs toxicity caused by common carp (Cyprinus carpio).

       Methods: Live Common carps were purchased from a local market. The samples were first divided into control and lactic acid treatment groups, and then stored at 4 C. the  concentrations of three BAs were determined (histamine, putrescine and cadaverine) with high performance liquid chromatography equipped with UV detector.

        Results: Cadaverine and putrescine had the highest concentrations in control group (400.42 and 293.90 mg/kg, respectively). Histamine remained undetectable until the middle of storage period. Histamine and cadaverine concentrations in the lactic acid group were significantly lower compared to that of control group (p < 0.05).

         Conclusion: The formation of histamine and cadaverine is effectively controlled by lactic acid treatment, although such effect was not observed on putrescine in the entire storage period.

          Keywords: Biogenic Amines, Toxicity, Carps, Histamine.

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Research Article: Original Paper |
Received: 2017/01/25 | Accepted: 2017/01/25 | Published: 2017/01/25 | ePublished: 2017/01/25

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.