“FACTORS INFLUENCING THE BIOGENIC AMINE FORMATION IN SALT CURED FISHES OF TUTICORIN”

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dc.contributor.advisorJEYASEKARAN, G
dc.contributor.authorSURYA, T
dc.contributor.otherJEYA SHAKILA, J
dc.contributor.otherNEETHISELVAN, N
dc.date.accessioned2018-02-06T09:13:47Z
dc.date.available2018-02-06T09:13:47Z
dc.date.issued2017-08-11
dc.description.abstractThis study was undertaken to examine the quality of the commercial salt cured fishes of Tuticorin. The commercial salt cured fishes had moisture content ranging from 12.78 to 58.8%, water activity from 0.60 to 0.89, salt content from 1.0 to 23.4 % and TVB-N content from 20.47 to 389.54 mg/100g. Biogenic amine content was also examined for the samples using UPLC-TUV with newly developed method. Of the 50 samples tested 60 % of the commercial salt cured fishes had histamine exceeding prescribed limit of 20 mg/100g. The salt cured seerfish and sardine collected in November had higher halotolerant bacterial count of 6.49 and 5.69 log cfu/g, respectively. The halotolerant bacteria isolated from salt cured seerfish and sardine were S. arlettae, S. gallinarum, S. sciuri and S. lentus. Salinicoccus salsiraiae, Bacillus thuringiensis, B. megaterium, B. paralicheniformis, B. pumilus, B. licheniformis, B. safensis, Providencia alcalifaciens and Providencia vermicola. All the species under Bacillus had more ability to form cadaverine & histamine and less ability to form tyramine. Eventhough, the isolated Staphylococcus possessed the ability to form the important biogenic amines, it formed the cadaverine and tyramine at higher levels. Providencia alcalifaciens isolated from salt cured seerfish had the ability to form histamine and cadaverine. Providencia vermicola, Bacillus thuringiensis and were found to be the producers of histamine, cadaverine, putrescine and tyramine. This study also dealt with the development of best protocol for the salt curing of fish in whole & eviscerated forms after 0, 6, 9, 12 &15 h delayed process. Laboratory prepared salt cured sardines were also examined for quality parameters. Moisture content of laboratory prepared salt cured sardines of both the forms on the final day of drying ranged from 10.76 to 13.76 %. The low moisture content correlated well with the low halotolerant bacterial count on its final day of drying. Water activity of laboratory prepared salt cured sardines ranged from 0.73 to 0.85. The 15 h delayed salt cured whole sardines had higher histamine contents (156.827 mg/100g), cadaverine (405.984 mg/100g), putrescine (160.495 mg/100g) and tyramine (86.294 mg/100g) on the final day of drying. The delayed processing results in higher biogenic amine contents. Whole sardines had higher biogenic amines and halotolerant bacterial count than the eviscerated sardines. The TVB-N content of 15 h delayed whole and eviscerated salt cured sardines was 358.87 and 229.77 mg/100g, respectively, which were above the threshold level of 200 mg/100g. The cadaverine formation was several manifold higher than the other amines. The sardines processed up to 9 h delay yielded a satisfactory salt cured products with respect to biogenic amines and other quality parameters.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810040454
dc.language.isoenen_US
dc.pages111en_US
dc.publisherFisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries Universityen_US
dc.subFisheriesen_US
dc.subjectnullen_US
dc.theme“FACTORS INFLUENCING THE BIOGENIC AMINE FORMATION IN SALT CURED FISHES OF TUTICORIN”en_US
dc.these.typeM.Scen_US
dc.title“FACTORS INFLUENCING THE BIOGENIC AMINE FORMATION IN SALT CURED FISHES OF TUTICORIN”en_US
dc.typeThesisen_US
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