Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails (Trichiurus lepturus)
Copyright © 2024 Elsevier Ltd. All rights reserved..
Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3-120.0 % and relative standard deviations of 2.5-10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5-99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:443 |
|---|---|
| Enthalten in: |
Food chemistry - 443(2024) vom: 15. Feb., Seite 138509 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Deng, Hao [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
820484N8I3 |
|---|
| Anmerkungen: |
Date Completed 27.02.2024 Date Revised 27.02.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2024.138509 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM367683555 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM367683555 | ||
| 003 | DE-627 | ||
| 005 | 20240229164152.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240127s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2024.138509 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1308.xml |
| 035 | |a (DE-627)NLM367683555 | ||
| 035 | |a (NLM)38277940 | ||
| 035 | |a (PII)S0308-8146(24)00157-2 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Deng, Hao |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails (Trichiurus lepturus) |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 27.02.2024 | ||
| 500 | |a Date Revised 27.02.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3-120.0 % and relative standard deviations of 2.5-10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5-99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Bacterium | |
| 650 | 4 | |a Biogenic amine | |
| 650 | 4 | |a Hairtail | |
| 650 | 4 | |a Storage | |
| 650 | 4 | |a UPLC–MS/MS | |
| 650 | 7 | |a Biogenic Amines |2 NLM | |
| 650 | 7 | |a Histamine |2 NLM | |
| 650 | 7 | |a 820484N8I3 |2 NLM | |
| 700 | 1 | |a Wu, Guang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhou, Lingyu |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Xiaomei |e verfasserin |4 aut | |
| 700 | 1 | |a Guo, Li |e verfasserin |4 aut | |
| 700 | 1 | |a Luo, Senlin |e verfasserin |4 aut | |
| 700 | 1 | |a Yin, Qingchun |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 443(2024) vom: 15. Feb., Seite 138509 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:443 |g year:2024 |g day:15 |g month:02 |g pages:138509 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2024.138509 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 443 |j 2024 |b 15 |c 02 |h 138509 | ||