Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature

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Abstract

We studied the changes in counts of mesophilic, psychrotrophic, entera‐bacteria, sulphite‐reducing and Vibrio microorganisms in commercial samples of Spanish semipreserved anchovies. The influence of NaCl, oxygen concentration and pH on bacterial growth and histamine, putrescine and cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20°C and preserved in olive oil (443.68 ppm‐3012.13 ppm). This accumulation was probably caused by the conditions of the product, pH 5–6, relatively low NaCl (< 15%), and permissive temperature (product not refrigerated). Correlation between the microorganisms and histamine formation was not clear. Histamine was produced by too high storage temperatures but not by the ripening process. Copyright © 1994, Wiley Blackwell. All rights reserved
Original languageEnglish
Pages (from-to)993-997
JournalJournal of Food Science
Volume59
Issue number5
DOIs
Publication statusPublished - 1 Jan 1994

Keywords

  • anchovies
  • cadaverine
  • histamine
  • microbes
  • putrescine

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