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At least 19 recordsLinked to original sources
PubMed1993

Characteristics and antagonistic activity of lactic acid bacteria isolated from chilled fish products.

In fish products, contrary to other foods, the commercial use of starter cultures is relatively unexploited. In this study, 61 isolates of lactic acid bacteria from lightly preserved, chilled fish products were characterized with special emphasis on their antagonistic activity and their possible use as starter cultures. The strains were phenotypically identified and characterized with regard to gas production, carbohydrate fermentations, production of off odours, H2O2-production, antagonistic activity and growth at 2, 5 and 10 degrees C. Growth at 10 degrees C was detected for all strains within 4 days. At 5 degrees C, 90% of the isolates were growing within 3-9 days. At 2 degrees C only 33% of the strains were growing within 9 days. Fourteen strains were selected for further testing of antagonistic activity against spoilage- and pathogenic bacteria at different pH in a disc assay. Two strains, a Leuconostoc spp. (V 6) and a Lactobacillus plantarum (LKE 5), differed from the other lactic acid bacteria by a very wide inhibitory spectrum for V 6 and by very distinct inhibition zones for LKE 5. The mechanisms of their inhibitory effects are discussed.

Cold Temperature↗
PubMed1983

Odour intensity and taste acceptability of spices in minced fish products.

Minced fish products, like pastes, sausages and hamburgers, usually are produced with the addition of spices, and the amount of the individual flavouring ingredients is chosen hitherto on basis of the trial and error method. A more efficient approach, based on predictor equations, is described in this paper.

Condiments↗
PubMed2004

Determination of unusual soya and non-soya phytoestrogen sources in beer, fish products and other foods.

Fish and fish products (14 samples), Indian foods and meals (10 samples), spices (30 samples) and beers (10 samples) were analysed for their phytoestrogen content, and a number of significant non-soya sources of dietary phytoestrogens were identified. No isoflavones were detected in unprocessed, farmed or ocean fish, but some samples of processed fish products contained soya isoflavones, which are assumed to come from coatings or protein addition. Additionally, some processed fish products contained, genistein glycocongugates not derived from soya. Genistein was detected in Indian meals such that, for example, a single portion of a vindalooo curry contained 11 mg genistein. The origin was most likely from the spices used, since the analysis of curry powders, chilli powder, crushed red chillies, garam masala and tandoori powder revealed that some contained genistein at more than 100 mg kg(-1). Cumin was the most likely source material, although not all individual samples of cumin tested contained high levels of genistein. Prenylnaringenin phytoestrogens were determined in UK hop-based beers at mean concentrations of 0.21 mg(-1) 6-prenylnaringenin and 0.06mg(-1) 8-prenylnaringenin. The beers also contained traces of daidzein, genistein and biochanin A. The significance of 'hidden soya' in processed foods and these non-soya sources of phytoestrogens is that UK dietary intake of phytoestrogens must be assumed to be higher than estimated previously and that some sources of phytoestrogens remain poorly characterized.

Beer↗
PubMed2006

PCB, PCDD and PCDF residues in fin and non-fin fish products from the Canadian retail market 2002.

Fish products (n=129) available on the Canadian retail market were collected and analyzed for levels of PCBs, PCDDs and PCDFs during the spring of 2002. The collection included samples from eight fish groups (Arctic char, crab, mussels, oysters, salmon, shrimp, tilapia, trout) from the wild and those raised on fish farms, as available. Sample collection included both domestic and imported fish products, however, no significant difference in residue levels was observed between these groups of fish products. Salmon samples were found to contain the highest concentration of sigmaPCBs (geometric mean 12.9 ng/g wet weight), while crab samples had greatest sigmaPCDD/F levels (geometric mean 0.002 ng/g wet weight). The geometric mean of the total toxic equivalents (WHO-TEQ) ranged from 0.06 pg WHO-TEQ/g whole weight in farmed shrimp to 1.1 pg WHO-TEQ/g whole weight in farmed salmon samples. PCB 153, 138, 118 and 101 were the dominant congeners observed in fish product samples studied, while 1,2,3,7,8-pentachlorodibenzodioxin and 2,3,7,8-tetrachlorodibenzofuran contributed the most to total PCDD and PCDF loadings. Lipid content was positively correlated to sigmaPCB levels; however, no relationship between lipid content and sigmaPCDD/F concentrations was established. SigmaPCB levels were below the Canadian guideline value for PCBs in fish and fish products (2000 ng/g). Similarly, 2,3,7,8-TCDD levels in all fish products were below the Canadian guideline value (0.020 ng/g).

Animals↗
PubMed1996

Microbiological spoilage of fish and fish products.

Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.

Animals↗
PubMed1997

Microbiological status of live eel and processed fish products for export to Japan.

Live eels and processed fish products from Malaysia are routinely checked for microbial pathogens before export to Japan. The eels and water from the ponds are screened for Vibrio cholerae and Salmonella spp, whereas the processed fish products are tested for microbial contamination (aerobic plate count), coliforms, E. coil and Vibrio cholerae. Results showed that live eels and water samples were negative for Vibrio cholerae but Salmonella spp were isolated occasionally. Various types of processed fish products had counts below 1.0 x 10(5) whilst coliforms, E. coli and Vibrio cholerae were absent. Records available showed that procedures involved in the production and transportation of live eel, preparation and processing of fish products have resulted in relatively safe food products.

Animals↗
PubMed1997

Typing Listeria monocytogenes isolates from fish products and human listeriosis cases.

Seventy-two Listeria monocytogenes isolates originating from 10 different fish products of 12 producers and 47 isolates from human listeriosis cases were typed by serotyping and multilocus enzyme electrophoresis. Seventy-five of these isolates were further subtyped by restriction analysis of genomic DNA with the enzyme XhoI and by pulsed-field gel electrophoresis using the enzymes ApaI and SmaI. The results show that several L. monocytogenes clones identified by multilocus enzyme electrophoresis are frequently found in fish products of different origins. One of these clones is the same as another previously shown to be frequently associated with meat and meat products. The epidemic-associated electrophoretic type 1 was only rarely found in fish products. No association was found between any type of fish product and a particular lineage of L. monocytogenes. Both long-term persistence of a strain and simultaneous presence of several clearly distinct strains in the products of single producers were observed. The comparison of L. monocytogenes isolates from human clinical listeriosis cases in Switzerland and those from imported fish products by use of multilocus enzyme electrophoresis showed that they do not form two clearly distinct lineages but nevertheless belong to two separate populations. None of the 48 subtypes distinguished by the combination of all four typing methods could be found in both populations of human origin and those of fish origin.

Animals↗
PubMed1998

Antioxidizing potentials of BHA, BHT, TBHQ, tocopherol, and oxygen absorber incorporated in a Ghanaian fermented fish product.

Raw whole fishes (Horse mackerel, Trachurus japonicus) were degutted and separately treated with antioxidants BHA, BHT, TBHQ and tocopherol before fermentation, by completely immersing the samples in 0.1% antioxidant solutions. Fish samples were then salted, fermented and dried to mark the end of processing. A portion of the control samples were packed in an oxygen absorber during storage for 2 months at room temperature to study the effect of oxygen scavenging on lipid oxidation. The moisture content and total lipid decreased with processing and storage. An inductive effect of the fish oil was observed with 2-thiobarbituric acid values and the formation of lysophos-phatidylcholine (LPC) for TBHQ and BHA treated fish during the fermentation process. Free fatty acid formation was detected in all fish samples throughout processing and storage. For samples treated with tocopherol, only *-tocopherol was detected at the end of 2 months storage. Although TBHQ showed the best antioxidative effect during processing, it was the fastest synthetic antioxidant to be depleted. However, relatively high levels of BHA were present in the sample after 2 months storage. Red color patches, suspected to be antioxidant degradative products, were observed around the operculum of TBHQ treated samples after processing.

Absorption↗
PubMed1982

[Physical and chemical effect of reducing histamine levels in the meat of mackerel-type fish and its application in the manufacture of fish products].

The processing of fish (mackerels) with the potential ability of producing histamine leads to the production of hygienically unsafe food. Elimination of histamine production in fish food in the process of the technological production procedure was studied. The stability of histamine in model systems and in mackerel muscle was studied as influenced by temperature. Histamine was demonstrated to be thermally stable. Efforts to use the possibility of deamination reaction of histamine decomposition by means of plant and animal diaminooxidase failed, nor is it possible to recommend the use of the reaction between histamine and sodium nitrite, which was tested as a procedure of the degradation of histamine in the muscle of mackerels. The reduction of histamine content was negligible and the nutritive value of fish muscle decreased owing to the breakdown of amino acids.

Amine Oxidase (Copper-Containing)↗
PubMed2005

Mitochondrial cytochrome b DNA sequence variations: an approach to fish species identification in processed fish products.

The identification of fish species in food products is problematic because morphological features of the fish are partially or completely lost during processing. It is important to determine fish origin because of the increasing international seafood trade and because European Community Regulation 104/2000 requires that the products be labeled correctly. Sequence analysis of PCR products from a conserved region of the cytochrome b gene was used to identity fish species belonging to the families Gadidae and Merluccidae in 18 different processed fish products. This method allowed the identification of fish species in all samples. Fish in all of the examined products belonged to these two families, with the exception of one sample of smoked baccalà (salt cod), which was not included in the Gadidae cluster.

Animals↗
PubMedDate not supplied

[Extractability of lipids from fish and fish products].

The completness of the lipids removal from the fish muscles and fish products was investigated by making extraction in a filtering separating funnel (FSF) formerly proposed for determining lipids in oil-bearing seeds and cereals. The new modified procedure was contrasted against the standard one (accepted by the State Standards) used in separating and quantitative determination of the lipids content in fish by using the Socklet apparatus for extraction. The proposed variant of extraction was found to secure a higher yield of the lipids. The pattern of analysis used in determining the lipids content in vegetable products may well be used also in investigating animal products, such as, fish and fish products.

Animals↗
PubMed1992

[Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis].

The results of histamine and trimethylamine determination in three fish species (cod, herring, scomber) of various freshness are presented. In fresh fish the histamine contents were s follow: cod 0.00; scomber 1.00; and herring 0.50 mg/100 g. During storage time at room temperature (+18 degrees C), the value of the freshness indicators increased after 24 and 48 hours of storage. The highest increase was observed in scomber (21.30 and 34.00 mg/100 g), the lowest in cod (2.00 and 4.00 mg/100g). The trimethylamine value increased in different order than the histamine in the fish species. The highest TMA amount was observed in cod flesh--the lowest in scomber. According to these findings the freshness of some ready fish products was determined. The histamine level never exceeded 6 mg/100 g, always being below the "safety level" (= 10 mg/100g). The value of TMA never exceeded the limits considered for fresh fish products--15 mg N per 100 mg sample.

Animals↗
PubMedDate not supplied

Liquid chromatographic method for determination of biogenic amines in fish and fish products.

A liquid chromatographic method with postcolumn derivatization is described for determination of biogenic amines in fish and fish products. Histamine, tyramine, serotonin, beta-phenylethylamine, tryptamine, putrescine, cadaverine, agmatine, spermine, and spermidine can be determined in less than 60 min. Routine sample preinjection treatment implies only 2 extractions with 0.6N perchloric acid and filtration through a 0.45 micron filter. Lack of interferences from volatile amines, amino acids, and dipeptides was verified. Results of reliability study were satisfactory. The proposed method was linear for each amine between 0.25 and 8.00 mg/L. Average recoveries ranged from 92 to 103%. Precisions (coefficients of variation) ranged from 0.70 to 9.75%. Determination limits were < or = 1 mg/kg. A modification in LC conditions was necessary to apply the method to ripened fish products to avoid interferences from food matrixes. In addition, stability of biogenic amines in fresh anchovies and hake during short-term frozen storage was studied. Results showed that, except for agmatine, frozen storage is suitable for keeping samples before analysis.

Alkanesulfonic Acids↗