Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans

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dc.contributor.authorUcak I.
dc.contributor.authorGokoglu N.
dc.contributor.authorKiessling M.
dc.contributor.authorToepfl S.
dc.contributor.authorGalanakis C.M.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2019
dc.departmentNiğde ÖHÜ
dc.description.abstractInhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum-packaging and HPP treatment at 100, 300 and 500 MPa for 5 and 10 min. One batch was left untreated for each marination group and the batches were stored at 4 °C for 3 months. HPP in combination with 4% acetic acid had a strong inhibitory effect on the growth of M. psychrotolerans, since there was no growth in samples treated with 300 MPa for 10 min and 500 MPa for 5, 10 min. Psychrophilic bacteria growth was not detected in samples marinated with 4% acetic acid and treated with 500 MPa H2S-producing bacteria were not observed in marinated herring during the storage period. Histamine and cadaverine formation were not observed in the samples marinated with 4% acetic acid along the storage. Taken together, the findings of this research might be helpful to enhance the safety of consumption of marinated herring. © 2018 Elsevier Ltd
dc.description.sponsorshipDeutscher Akademischer Austauschdienst Firat University Scientific Research Projects Management Unit
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK), Deutscher Akademischer Austauschdienst (DAAD) and The Scientific Research Projects Administration Unit of Akdeniz University under project no. FDK-2015-273 . The authors thank to management and staff of Deutsches Institut für Lebensmitteltechnik (German Institute of Food Technologies) for providing opportunity to work and infrastructure.
dc.identifier.doi10.1016/j.lwt.2018.09.058
dc.identifier.endpage56
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85053869140
dc.identifier.scopusqualityQ1
dc.identifier.startpage50
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2018.09.058
dc.identifier.urihttps://hdl.handle.net/11480/1554
dc.identifier.volume99
dc.identifier.wosWOS:000450375100007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofLWT
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBiogenic amines
dc.subjectHigh pressure processing
dc.subjectMarinated herring
dc.subjectMorganella psychrotolerans
dc.titleInhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans
dc.typeArticle

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