Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails (Trichiurus lepturus)
文献类型： 外文期刊
作者： Deng, Hao 1 ; Wu, Guang 1 ; Zhou, Lingyu 2 ; Chen, Xiaomei 2 ; Guo, Li 1 ; Luo, Senlin 1 ; Yin, Qingchun 1 ;
作者机构： 1.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Key Lab Trop Fruit & Vegetable Cold Chain Hainan P, Haikou 571100, Peoples R China
2.Hainan Inst Food Control, Key Lab Trop Fruits & Vegetables Qual & Safety Sta, Haikou 570311, Peoples R China
3.Yunnan Agr Univ, Coll Food Sci & Technol, Yunnan Prov Key Lab Biol Big Data, Kunming 650201, Peoples R China
关键词： UPLC -MS/MS; Biogenic amine; Hairtail; Bacterium; Storage
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 443 卷
页码：
收录情况： SCI
摘要： 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.
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