Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity ofMorganella morganii and on the biogenic amine formation in mackerel stored at 30°C

  • R. Jeya Shakila
  • T. S. Vasundhara
  • D. Vijaya Rao
Original Paper

Abstract

The inhibitory effects of clove, cinnamon, cardamom, turmeric and pepper on the histamine production and histidine decarboxylase activity ofMorganella morganii (a potent histamine-producing bacteria in fish) was examined at 30°C using HPLC. Cinnamon and clove exhibited a significant (P<0.01) inhibitory effect, whereas turmeric and cardamom had a moderate effect. These spices were applied to whole mackerel at a level of 3% and their inhibitory effect on biogenic amine formation at 30°C was also examined. As in the in vitro study, clove and cinnamon showed a significant (P< 0.05) inhibitory effect on histamine, putrescine and tyramine formation but not on that of cadaverine. Cardamom and turmeric exhibited a moderate effect and pepper was ineffective. Therefore, clove and cinnamon are more helpful than cardamom and turmeric in the minimization of the formation of toxic histamine in mackerel.

Key words

Histamine Histidine decarboxylase activity Mackerel Morganella morganii Spices 

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Copyright information

© Springer-Verlag 1996

Authors and Affiliations

  • R. Jeya Shakila
    • 1
  • T. S. Vasundhara
    • 1
  • D. Vijaya Rao
    • 1
  1. 1.Department of Food TechnologyDefence Food Research LaboratoryMysoreIndia

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