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

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.

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Correspondence to T. S. Vasundhara.

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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

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Key words

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