Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia

Biogenic amines (BAs) are low molecular weight nitrogenous compounds, formed by the breakdown of proteins in highly perishable food products such as fish. BAs can affect human health and are associated with cases of food poisoning. The formation of Bas such as histamine, putrescine, and tyramine...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Juan J. Lozada-Castro, Angie Pardo-Rueda , David Arturo-Perdomo
Formato: article
Lenguaje:EN
ES
Publicado: Pontificia Universidad Javeriana 2020
Materias:
Acceso en línea:https://doaj.org/article/c916fc9f2eb54c02859d18cec2f5b342
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
id oai:doaj.org-article:c916fc9f2eb54c02859d18cec2f5b342
record_format dspace
spelling oai:doaj.org-article:c916fc9f2eb54c02859d18cec2f5b3422021-11-16T21:29:31ZBiogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia10.11144/Javeriana.SC25-2.bair0122-74832027-1352https://doaj.org/article/c916fc9f2eb54c02859d18cec2f5b3422020-09-01T00:00:00Zhttps://revistas.javeriana.edu.co/index.php/scientarium/article/view/27062https://doaj.org/toc/0122-7483https://doaj.org/toc/2027-1352Biogenic amines (BAs) are low molecular weight nitrogenous compounds, formed by the breakdown of proteins in highly perishable food products such as fish. BAs can affect human health and are associated with cases of food poisoning. The formation of Bas such as histamine, putrescine, and tyramine were determined, via Process Analytical Chemistry (PAC), in three species of freshwater fish available in markets of city of Pasto in southern Colombia: rainbow trout, tilapia, and cachama. We evaluated the formation of BAs during the fish conservation processes and considered a multifactorial design with two levels. The factors studied were: fish species, slaughter type, storage temperature, and time to purchase. Out of the three fish species studies, tilapia samples revealed the highest average content of putrescine and histamine, with values of 5.4 µg/g and 10.04 µg/g, respectively. Tyramine was not detected in any of the experiments performed. The observed values of BAs in the samples analyzed were below locally tolerated maximal values and the European standard (200 µg/g). However, their presence reveals that factors such as sample storage temperature and time to consumption triggered their formation.Juan J. Lozada-Castro, Angie Pardo-Rueda , David Arturo-PerdomoPontificia Universidad Javerianaarticlebiogenic amines; process analytical chemistry; freshwater fish; experimental design.Science (General)Q1-390ENESUniversitas Scientiarum, Vol 25, Iss 2, Pp 321-340 (2020)
institution DOAJ
collection DOAJ
language EN
ES
topic biogenic amines; process analytical chemistry; freshwater fish; experimental design.
Science (General)
Q1-390
spellingShingle biogenic amines; process analytical chemistry; freshwater fish; experimental design.
Science (General)
Q1-390
Juan J. Lozada-Castro, Angie Pardo-Rueda , David Arturo-Perdomo
Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
description Biogenic amines (BAs) are low molecular weight nitrogenous compounds, formed by the breakdown of proteins in highly perishable food products such as fish. BAs can affect human health and are associated with cases of food poisoning. The formation of Bas such as histamine, putrescine, and tyramine were determined, via Process Analytical Chemistry (PAC), in three species of freshwater fish available in markets of city of Pasto in southern Colombia: rainbow trout, tilapia, and cachama. We evaluated the formation of BAs during the fish conservation processes and considered a multifactorial design with two levels. The factors studied were: fish species, slaughter type, storage temperature, and time to purchase. Out of the three fish species studies, tilapia samples revealed the highest average content of putrescine and histamine, with values of 5.4 µg/g and 10.04 µg/g, respectively. Tyramine was not detected in any of the experiments performed. The observed values of BAs in the samples analyzed were below locally tolerated maximal values and the European standard (200 µg/g). However, their presence reveals that factors such as sample storage temperature and time to consumption triggered their formation.
format article
author Juan J. Lozada-Castro, Angie Pardo-Rueda , David Arturo-Perdomo
author_facet Juan J. Lozada-Castro, Angie Pardo-Rueda , David Arturo-Perdomo
author_sort Juan J. Lozada-Castro, Angie Pardo-Rueda , David Arturo-Perdomo
title Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
title_short Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
title_full Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
title_fullStr Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
title_full_unstemmed Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
title_sort biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in nariño, southern colombia
publisher Pontificia Universidad Javeriana
publishDate 2020
url https://doaj.org/article/c916fc9f2eb54c02859d18cec2f5b342
work_keys_str_mv AT juanjlozadacastroangiepardoruedadavidarturoperdomo biogenicaminesinrainbowtrouttilapiaandcachamafishavailableforconsumptioninnarinosoutherncolombia
_version_ 1718426072712740864