Skip to main content

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

Zeitschrift für Lebensmittel-Untersuchung und Forschung volume 203, pages 71–76 (1996)Cite this article

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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

References

  1. Askar A, Treptow H (1986) Biogene Amine. In: Lebensmitteen Vorkommen, Bedeutung und Bestimmung. Ulmer, Stuttgart

    Google Scholar 

  2. Davidek J, Velisek J, Porkomy P (1990) In: Chemical changes during food processing. Elsevier, Amsterdam

    Google Scholar 

  3. Taylor SL (1986) Crit Rev Toxicol 17: 91–128

    PubMed  Google Scholar 

  4. Karmas E (1981) Lebensm Wiss Technol 14: 273–275

    Google Scholar 

  5. Vidal-Carou MC, Izquierdo ML, Martin-Morro MC, Marine-Font A (1990) Food Chem 37: 239–249

    Google Scholar 

  6. Arnold SH, Brown WD (1978) Adv Food Res 24: 113–154

    PubMed  Google Scholar 

  7. Wendakoon CN, Sakaguchi M (1992) In: Huss HH, Jakobsen M, Liston J (eds) Quality assurance in the fish industry. Elsiever, The Netherlands

    Google Scholar 

  8. Okuzumi H, Yamanaka H, Kubozuka T, Ozaki H, Matsubara K (1984) Bull Jpn Soc Sci Fish 50: 653–657

    Google Scholar 

  9. 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

  10. Taylor SL, Woychik NA (1982) J Food Prot 47: 747–751

    Google Scholar 

  11. Rosier J, Petegham CV (1988) Z Lebensm Unters Forsch 186: 25–28

    PubMed  Google Scholar 

  12. Wooten IDP (1974) In: Micro analysis in medical biochemistry. Churchill Livingstone, Edinburgh

    Google Scholar 

  13. Snedacor GD, Cochron WG (1967) Statistical methods. The Iowa State University Press, Ames

    Google Scholar 

  14. Ababouch L (1991) Fish Tech News 11: 3–5, 9

    Google Scholar 

  15. Narasimhamurthy G, Ranganathan S (1937) Ind J Med Res 25: 373

    Google Scholar 

  16. Zaika LL (1988) J Food Safety 9: 97–118

    Google Scholar 

  17. Shelef LA, Naglik OA, Bogen DW (1980) J Food Sci 45: 1042–1044

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, Defence Food Research Laboratory, 570011, Mysore, India

    R. Jeya Shakila, T. S. Vasundhara & D. Vijaya Rao

Authors
  1. R. Jeya Shakila
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. S. Vasundhara
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. D. Vijaya Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints 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

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01267773

Key words

  • Histamine
  • Histidine decarboxylase activity
  • Mackerel
  • Morganella morganii
  • Spices