Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C.

• Main Authors: Bakar, Jamilah, Yassoralipour, Ali, Abu Bakar, Fatimah, Abdul Rahman, Russly
• Format: Article
• Language: English; English
• Published: Elsevier 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/13412/1/Biogenic%20amine%20changes%20in%20barramundi.pdf; http://psasir.upm.edu.my/id/eprint/13412/

The biogenic amines formation in barramundi (Lates calcarifer) slices kept for 15 days at 0 °C and 4 °C were investigated using nine biogenic amines, total plate counts and biogenic amines formers. Significant differences in biogenic amines concentrations of barramundi slices stored at 4 °C and at 0 °C after 3 days of storage were observed. All amines, except tryptamine, 2-phenylethylamine, tyramine and agmatine in the slices increased with time during storage at both temperatures. At the end of the storage period, histamine concentrations were 82 mg/kg and 275 mg/kg for samples kept at 0 °C and 4 °C, respectively. At day 15, the total plate count was approximately 8.6 log CFU/g for sample kept at 0 °C and 9.7 log CFU/g for samples kept at 4 °C. Histamine-forming bacteria (HFB) in all samples ranged from 5.4 to 6.1 log CFU/g at 0 °C and 4 °C, respectively. The observed shelf-life of barramundi slices were 6–9 days.