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Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C.


Bakar, Jamilah and Yassoralipour, Ali and Abu Bakar, Fatimah and Abdul Rahman, Russly (2010) Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C. Food Chemistry, 119 (2). pp. 467-470. ISSN 0308-8146


The biogenic amines formation in barramundi (Lates calcarifer) slices kept for 15 days at 0 °C and 4 °C were investigated using nine biogenic amines, total plate counts and biogenic amines formers. Significant differences in biogenic amines concentrations of barramundi slices stored at 4 °C and at 0 °C after 3 days of storage were observed. All amines, except tryptamine, 2-phenylethylamine, tyramine and agmatine in the slices increased with time during storage at both temperatures. At the end of the storage period, histamine concentrations were 82 mg/kg and 275 mg/kg for samples kept at 0 °C and 4 °C, respectively. At day 15, the total plate count was approximately 8.6 log CFU/g for sample kept at 0 °C and 9.7 log CFU/g for samples kept at 4 °C. Histamine-forming bacteria (HFB) in all samples ranged from 5.4 to 6.1 log CFU/g at 0 °C and 4 °C, respectively. The observed shelf-life of barramundi slices were 6–9 days.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2009.06.041
Publisher: Elsevier
Keywords: Biogenic amines; Barramundi; Refrigerated storage; Quality changes.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 10 Dec 2013 02:39
Last Modified: 28 Aug 2015 06:49
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2009.06.041
URI: http://psasir.upm.edu.my/id/eprint/13412
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