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.
This is a preview of subscription content, access via your institution.
Buy single article
Instant access to the full article PDF.
Price excludes VAT (USA)
Tax calculation will be finalised during checkout.
Askar A, Treptow H (1986) Biogene Amine. In: Lebensmitteen Vorkommen, Bedeutung und Bestimmung. Ulmer, Stuttgart
Davidek J, Velisek J, Porkomy P (1990) In: Chemical changes during food processing. Elsevier, Amsterdam
Taylor SL (1986) Crit Rev Toxicol 17: 91–128
Karmas E (1981) Lebensm Wiss Technol 14: 273–275
Vidal-Carou MC, Izquierdo ML, Martin-Morro MC, Marine-Font A (1990) Food Chem 37: 239–249
Arnold SH, Brown WD (1978) Adv Food Res 24: 113–154
Wendakoon CN, Sakaguchi M (1992) In: Huss HH, Jakobsen M, Liston J (eds) Quality assurance in the fish industry. Elsiever, The Netherlands
Okuzumi H, Yamanaka H, Kubozuka T, Ozaki H, Matsubara K (1984) Bull Jpn Soc Sci Fish 50: 653–657
Shakila RJ, Vasundhara TS, Vijaya Rao D (1994) Amine forming bacteria in Indian Mackerel: isolation, identification and in vitro studies. Paper presented at the 9–12 November, 1994, International Microbiological Conference (MICON 95), Mysore, India
Taylor SL, Woychik NA (1982) J Food Prot 47: 747–751
Rosier J, Petegham CV (1988) Z Lebensm Unters Forsch 186: 25–28
Wooten IDP (1974) In: Micro analysis in medical biochemistry. Churchill Livingstone, Edinburgh
Snedacor GD, Cochron WG (1967) Statistical methods. The Iowa State University Press, Ames
Ababouch L (1991) Fish Tech News 11: 3–5, 9
Narasimhamurthy G, Ranganathan S (1937) Ind J Med Res 25: 373
Zaika LL (1988) J Food Safety 9: 97–118
Shelef LA, Naglik OA, Bogen DW (1980) J Food Sci 45: 1042–1044
Rights and permissions
About this article
Cite this article
Shakila, R.J., Vasundhara, T.S. & Vijaya Rao, D. 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. Z Lebensm Unters Forch 203, 71–76 (1996). https://doi.org/10.1007/BF01267773
- Histidine decarboxylase activity
- Morganella morganii