Formation of Biogenic Amines in Delayed Salt-Cured Whole and Gutted Indian Oil Sardines (Sardinella longiceps)
2018
Surya, Thamizhselvan | Jeyasekaran, Geevaretnam | Shakila, Robinson Jeya | Asha Hema Malini, Narayanan | Palanikumar, Mani | Alamelu, Venkatesan
The formation of biogenic amines in Indian oil sardines (Sardinella longiceps) collected from the Tuticorin coast of South India and treated with delayed salt-curing was investigated. Sardines were wet salt-cured in whole and gutted forms and examined in fresh and after 6, 9, 12, and 15 h delayed conditions at ambient temperature (32 ± 2°C) at four stages of salt-curing process for quality parameters and formation of biogenic amines. Moisture content decreased from 76% to 11.3% in salting followed by drying. Similarly, water activity reduced from 0.96 to 0.74 in salt-cured sardines. In contrast, total volatile base nitrogen content increased from 79 to 3,590 mg kg–¹ in salt-cured sardines. Halophilic count of sardines was higher (8 log cfu g–¹) after salting and decreased in drying stages. The 15 h delayed salt-cured whole sardines had higher histamine contents (1,568.27 mg kg–¹), cadaverine (4,059.84 mg kg–¹), putrescine (1,604.95 mg kg–¹), and tyramine (862.94 mg kg–¹) on the final day of drying. Whole sardines had higher biogenic amines and halophilic bacterial counts than the gutted sardines. The whole and gutted sardines salt-cured up to a delay of 6 and 12 h, respectively, at ambient temperature yielded the acceptable quality products with respect to biogenic amines.
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