29
and some other low molecular N-substances are formed by protein degradation.
Some microorganisms cause the formation of biogenic amines (Gokoglu and
Yerlikaya 2015). Certain compounds gradually accumulated in the flesh of fish and
shellfish due to the deteriorative changes. Progress in deterioration can be determined by measuring of these compounds (Connell 1995).
Biogenic amines (BAs) are low molecular weight organic bases with biological
activity. By removing the carbon dioxide from the amino acids, the amine of this
amino acid is formed. This phenomenon can be formed by organ-specific enzymes
as well as microbial. Removing of carbon dioxide from amino acids is called decarboxylation, and the formed amine is called biogenic amine. Microorganisms with
decarboxylase enzyme activity convert amino acids into their biogenic amines.
Biogenic amines in seafood have seen as an important cause of foodborne diseases
(Biji et al. 2016). The important biogenic amines in seafood are histamine, tyramine, tryptamine, putrescine and cadaverine which are formed by decarboxylation
of amino acids histidine, tyrosine, tryptophan, ornithine, and lysine. Most bacterial
species can convert histidine into histamine. Morganella morganii, Klebsiella pneumoniae and Hafnia alvei are reported to be the most potent histamine producers
(Biji et al. 2016). Morganella psychrotolerans, Photobacterium phosphoreum,
Photobacterium psychrotolerans Clostridium spp., Vibrio alginolyticus,
Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, Pseudomonas
fluorescens, Aeromonas spp. are reported as other histamine capable species (Hwang
et al. 2010). On the other hand, Proteus vulgaris, Proteus mirabilis, Enterobacter
aerogenes, Enterobacter cloacae, Serratia fonticola, Serratia liquefaciens and
Citrobacter freundii are reported as enteric species that produce biogenic amines
(Kung et al. 2009). Putrescine was found to be the dominant biogenic amine in
Taihu white prawn (Exopalaemon modestus) during ice storage (Du et al. 2017).
Putrescine has been suggested as an index of spoilage by other researchers (Mietz
and Karmas 1978; Shakila et al. 1995). The microbial activity of prawns
(Macrobrachium rosenbergii) during storage caused a decrease in amino acids arginine, lysine, and histidine. This decrease was correlated with formation of biogenic
amine such as putrescine, cadaverine and histamine (Abu Bakar et al. 2008). In the
shrimp (Penaeus semisulcatus) stored in ice, histamine-producing bacteria were not
detected but putrecine and cadaverine-forming bacteria were detected (Lakshmanan
et al. 2002).
Total volatile bases (TVB) and trimethylamine (TMA) content are the most common chemical parameters used to assess the quality. Trimethylamine (TMA) is an
indicator for seafood spoilage and plays a large role in the loss of quality of seafood
products. The formation of TMA from the reduction of trimethylamine oxide
(TMAO) occurs by bacterial degradation. Shewanella putrefaciens and
Photobacterium phosphoreum have been reported as specific degradation organisms which reduce TMAO to TMA (Shaw and Shewan 1968; Dalgaard et al. 1993).
Shewanella putrefaciens and Shewanella baltica showed strong activity for reduction of TMAO in Litopenaeus vannamei during the storage at 4 °C (Zhu et al. 2017).
In post-mortem period, TMAO degradation results in accumulation of volatile
amines which responsible for off-odours (Gokoglu and Yerlikaya 2015). Shrimp
2.1 Shrimps/Prawns
and some other low molecular N-substances are formed by protein degradation.
Some microorganisms cause the formation of biogenic amines (Gokoglu and
Yerlikaya 2015). Certain compounds gradually accumulated in the flesh of fish and
shellfish due to the deteriorative changes. Progress in deterioration can be determined by measuring of these compounds (Connell 1995).
Biogenic amines (BAs) are low molecular weight organic bases with biological
activity. By removing the carbon dioxide from the amino acids, the amine of this
amino acid is formed. This phenomenon can be formed by organ-specific enzymes
as well as microbial. Removing of carbon dioxide from amino acids is called decarboxylation, and the formed amine is called biogenic amine. Microorganisms with
decarboxylase enzyme activity convert amino acids into their biogenic amines.
Biogenic amines in seafood have seen as an important cause of foodborne diseases
(Biji et al. 2016). The important biogenic amines in seafood are histamine, tyramine, tryptamine, putrescine and cadaverine which are formed by decarboxylation
of amino acids histidine, tyrosine, tryptophan, ornithine, and lysine. Most bacterial
species can convert histidine into histamine. Morganella morganii, Klebsiella pneumoniae and Hafnia alvei are reported to be the most potent histamine producers
(Biji et al. 2016). Morganella psychrotolerans, Photobacterium phosphoreum,
Photobacterium psychrotolerans Clostridium spp., Vibrio alginolyticus,
Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, Pseudomonas
fluorescens, Aeromonas spp. are reported as other histamine capable species (Hwang
et al. 2010). On the other hand, Proteus vulgaris, Proteus mirabilis, Enterobacter
aerogenes, Enterobacter cloacae, Serratia fonticola, Serratia liquefaciens and
Citrobacter freundii are reported as enteric species that produce biogenic amines
(Kung et al. 2009). Putrescine was found to be the dominant biogenic amine in
Taihu white prawn (Exopalaemon modestus) during ice storage (Du et al. 2017).
Putrescine has been suggested as an index of spoilage by other researchers (Mietz
and Karmas 1978; Shakila et al. 1995). The microbial activity of prawns
(Macrobrachium rosenbergii) during storage caused a decrease in amino acids arginine, lysine, and histidine. This decrease was correlated with formation of biogenic
amine such as putrescine, cadaverine and histamine (Abu Bakar et al. 2008). In the
shrimp (Penaeus semisulcatus) stored in ice, histamine-producing bacteria were not
detected but putrecine and cadaverine-forming bacteria were detected (Lakshmanan
et al. 2002).
Total volatile bases (TVB) and trimethylamine (TMA) content are the most common chemical parameters used to assess the quality. Trimethylamine (TMA) is an
indicator for seafood spoilage and plays a large role in the loss of quality of seafood
products. The formation of TMA from the reduction of trimethylamine oxide
(TMAO) occurs by bacterial degradation. Shewanella putrefaciens and
Photobacterium phosphoreum have been reported as specific degradation organisms which reduce TMAO to TMA (Shaw and Shewan 1968; Dalgaard et al. 1993).
Shewanella putrefaciens and Shewanella baltica showed strong activity for reduction of TMAO in Litopenaeus vannamei during the storage at 4 °C (Zhu et al. 2017).
In post-mortem period, TMAO degradation results in accumulation of volatile
amines which responsible for off-odours (Gokoglu and Yerlikaya 2015). Shrimp
2.1 Shrimps/Prawns