Volume 17
Issue 4
Fisheries
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume17/issue4/abs-04.html
RELATIONSHIP BETWEEN MICROBIAL LOAD AND HISTAMINE CONTENT IN THE RAINBOW TROUT FILLET DURING REFRIGERATION
Mohammad Hassan Kamani1, Omid Safari2, Seyed Ali Mortazavi3, Sahar Sabahi4, Masoomeh Mehraban Sang Atash5
1 Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Mashhad, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
5 Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran
ABSTRACT
The aim of the present study was to evaluate the relationship between
histamine content and microbial load of refrigerated rainbow trout fillet during
different storage times (0, 5, 10, 15 and 20 days). In order to determine the
extent of reduction in quality of the fillets, spoilage indicators including
total bacterial load, psychrotropic bacteria, coliforms, Lactobacillus,
staphilococci, yeast and mold, E. coli and Salmonella were studied.
The results showed that histamine content increased significantly (p<0.05)
from 1.96 to 7.98 mg kg-1 during 20-day storage. The bacterial load of the plates
indicated that all bacterial spoilage parameters with the exception staphilococci increased
significantly during the 20-day refrigeration period, in which the highest rate
of growth was achieved for the psychrotropic bacteria (10.23 log CFU g-1) and
total bacterial load (11.48 log CFU g-1). All fillets were declared unfit for
consumption after the fifth day of preservation according to the allowable limit
defined for the total bacterial load (7 log CFU g-1). No salmonella and E.
coli were observed in all samples. There was a highly significantly (p<0.01)
positive correlation (0.64) between histamine content and total bacterial load.
Generally, the results indicated that total bacterial load and psychrotropic
bacteria were more beneficial than histamine content to determine the reduction
of fillet quality. It was found that histamine could not be regarded as a suitable
spoilage parameter in trout as its level failed to achieve the European Community
Standard of 100 mg kg-1. The histamine increase rate was on the other hand highly
dependent upon the total bacterial load, coliforms, yeast and molds, all of them
can result from the rise in the content of this parameter during the spoilage
process.
Key words: Rainbow trout, fillet, storage time, quality parameters.
Mohammad Hassan Kamani
Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Islamic Azad University of Sabzevar
Sabzevar, Khorasan Razavi Province
Iran
P.O. Box 9618814711
Phone: +98 938 1669927
Fax: +98 571 2647513
email: mohammadh.kamani@gmail.com
Omid Safari
Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Mashhad, Iran
P.B: 91773-1363
Tel: +98 5138805466
Fax: +98 5138788805
Cell Phone: +98 9103005738
email: omidsafari@um.ac.ir
Seyed Ali Mortazavi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Sahar Sabahi
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Masoomeh Mehraban Sang Atash
Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.