http://scholars.ntou.edu.tw/handle/123456789/9901
Title: | Biogenic amines content, histamine-forming bacteria and adulteration of bonito in tuna candy products | Authors: | Chiu-Chu Hwang Yi-Chen Lee Yu-Ru Huang Chia-Ming Lin Chyuan-Yuan Shiau Deng-Fwu Hwang Yung-Hsiang Tsai |
Keywords: | Histamine;Tuna candy;Histamine-forming bacteria;Polymerase chain reaction;Adulteration | Issue Date: | Jun-2010 | Publisher: | ELSEVIER | Journal Volume: | 21 | Journal Issue: | 6 | Start page/Pages: | 845-850 | Source: | Food Control | Abstract: | Thirty-four tuna candy products sold in retail markets and supermarkets in Taiwan were purchased and tested to determine the biogenic amine, histamine-forming bacteria, and adulteration of bonito meat. The levels of pH value, water activity (Aw), water content, total volatile basic nitrogen (TVBN), aerobic plate count (APC) and total coliform (TC) in all samples ranged from 5.3 to 6.1, 0.47 to 0.65, 7.37% to 17.32%, 12.1 to 54.6 mg/100 g, <1 to 6.2 log CFU/g and <3 to 1700 MPN/g, respectively. None of these sample contained Escherichia coli. The average content of various biogenic amines in all tested samples was less than 1.0 mg/100 g. Four histamine-producing bacterial strains isolated from tested samples produced 1.02–1.74 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH) after incubation at 35 °C for 24 h. Assay of multiplex polymerase chain reaction (PCR) revealed that adulteration rate of bonito meat was 26.5% (9/34) in tuna candy samples. Tuna species in tuna candy samples was identified as Thunnus albacares for 29 samples (85.3%), Thunnus alalunga for four samples (11.8%) and Thunnus obesus for one sample (2.9%) by polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP). |
URI: | http://scholars.ntou.edu.tw/handle/123456789/9901 | ISSN: | 0956-7135 | DOI: | 10.1016/j.foodcont.2009.11.011 |
Appears in Collections: | 食品科學系 |
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