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Study on biogenic amines in various dry salted fish consumed in China

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Abstract

This study was carried out to investigate the biogenic amines (BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine (CAD) and putrescine (PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret (Pampus argenteus) (347.79 mg kg−1). Five of forty three samples exceeded the acceptable content of TYR (100 mg kg−1), and 23.26% of dried-salted fish contained high contents of biogenic amines (above 600 mg kg−1). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count (TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.

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Authors and Affiliations

  1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Aquatic Product Processing of Ministry of Agriculture, Guangzhou, 510300, P. R. China

    Yanyan Wu, Yufeng Chen, Laihao Li, Xianqing Yang, Shaoling Yang, Wanling Lin, Yongqiang Zhao & Jianchao Deng

  2. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, P. R. China

    Yufeng Chen

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  1. Yanyan Wu
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  2. Yufeng Chen
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  3. Laihao Li
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  5. Shaoling Yang
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Correspondence to Yanyan Wu.

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Wu, Y., Chen, Y., Li, L. et al. Study on biogenic amines in various dry salted fish consumed in China. J. Ocean Univ. China 15, 681–689 (2016). https://doi.org/10.1007/s11802-016-2958-0

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  • DOI: https://doi.org/10.1007/s11802-016-2958-0

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