Histamine formation in flying fish contaminated with Staphylococcus xylosus

International Aquatic Research

مقاله 3، دوره 8، شماره 3، آذر 2016، صفحه 217-226   

شناسه دیجیتال (DOI): 10.1007/s40071-016-0137-y

نویسندگان

Hsien-Feng Kung¹؛ Yi-Chen Lee²؛ Ya-Ling Huang²؛ Chun-Yung Huang²؛ Chiu-Chu Hwang³؛ Yung-Hsiang Tsai^{* 2}

¹Department of Biotechnology, Tajen University, Pingtung, Taiwan, R.O.C

²Department of Seafood Science, National Kaohsiung Marine University, No. 142, Hai-Chuan Rd. Nan-Tzu, Kaohsiung, 811, Taiwan, R.O.C

³Department of Hospitality Management, Yu Da University of Science and Technology, Zaoqiao City, Miaoli, Taiwan, R.O.C

چکیده

Histamine is the main causative agent of scombroid poisoning. However, unlike scombroid fish, histamine poisoning due to consumption of flying fish has never been reported. In this study, the white muscle of flying fish had high levels of free histidine at approximately 423.9 mg/100 g, and was inoculated with Staphylococcus xylosus Q2 isolated from dried flying fish at 5.0 log CFU/g and stored at −20 to 35°C to investigate histamine-related quality. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 25 and 35°C within 12 h as well as stored at 15°C within 48 h. However, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C or below. Once the frozen flying fish samples stored at −20°C for 2 months were thawed and stored at 25°C after 24 h, histamine started to accumulate rapidly (>50 mg/100 g of fish). Therefore, flying fish muscle was a good substrate for histamine formation by bacterial histidine decarboxylation at elevated temperatures (>15°C) when it is contaminated with S. xylosus. In conclusion, since the improperly contaminated flying fish muscle with S. xylosus could lead to production of hazardous levels of histamine over time when stored at temperatures >15°C, the flying fish should be stored below 4 °C or below to control proliferation of S. xylosus, and TVBN and histamine production.

کلیدواژه‌ها

Histamine؛ Flying fish؛ Histamine-forming bacteria؛ Staphylococcus xylosus