Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage

AbstractThe aim of the present study was to assess the evolution of psychrophilic, mesophilic and histamine forming bacteria along with the accumulation of cadaverine, histamine, putrescine, spermidine, spermine, tryptamine and tyramine during ice storage of mud spiny lobster (Panulirus polyphagus). Total mesophilic, psychrophilic and amine forming bacteria were initially enumerated at 2.62, 2.14 and 2.10 log cfu/g muscle, respectively and reached 7.07, 7.11, and 6.80 log cfu/g muscle, respectively, after 15  days of ice storage. Tryptamine, putrescine and histamine were detected from the 5th day, tyramine, spermidine, and spermine from the 10th day and cadaverine only at the 15th day of storage. Positive correlation of mesophilic and psychrophilic bacteria with tryptamine, putrescine and tyramine was detected. Species belonging toEnterobacter spp.,Proteus spp.,Klebsiella spp.,Citrobacter spp.,Photobacterium spp.,Serratia spp., andMorganella morganii able to produce histamine, putrescine, cadaverine and tyramine were isolated during storage. The results obtained suggest thatP. polyphagus muscle can be stored in ice for short period of time, which may reach 10  days. After the 10th day of ice storage, accumulation of biogenic amines may constitute a potential health hazard.Practical applicationsTo improve our understanding of freshness and bacterial species contribution to biogenic amines production in lobster during ice storage, knowledge of the microecosystem dynamics is...

Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: A. Arulkumar, S. Paramasivam, P. Rameshthangam, S. Paramithiotis Tags: ORIGINAL ARTICLE Source Type: research