African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Effect of processing steps and storage on microbiota and volatile amines content of salted semi preserved cuttlefish (Sepia officinalis)

Ibrahima Cisse*
  • Ibrahima Cisse*
  • Centre de Recherches Oceanographiques de Dakar-Thiaroye, Institut Senegalais deRecherche Agricole (CRODT/ISRA), BP 2241, Dakar, Senegal
  • Google Scholar
Manuela Hernandez-Herrero
  • Manuela Hernandez-Herrero
  • Centre Especial de Recerca Planta de TecnologiadelsAliments, XaRTA, XiT, Departament de Ciencia Animal i delsAliments, Facultat de Veterinaria, Edifici V. Universitat Autonoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
  • Google Scholar
Artur X. Roig-Sagues
  • Artur X. Roig-Sagues
  • Centre Especial de Recerca Planta de TecnologiadelsAliments, XaRTA, XiT, Departament de Ciencia Animal i delsAliments, Facultat de Veterinaria, Edifici V. Universitat Autonoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
  • Google Scholar
Buenaventura Guamis Lopes
  • Buenaventura Guamis Lopes
  • Centre Especial de Recerca Planta de TecnologiadelsAliments, XaRTA, XiT, Departament de Ciencia Animal i delsAliments, Facultat de Veterinaria, Edifici V. Universitat Autonoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
  • Google Scholar


  •  Received: 16 April 2015
  •  Accepted: 27 July 2015
  •  Published: 29 July 2015

References

Amegovu AK, Sserunjogi ML, Ogwok P, and Makokha V (2012). Nucleotited degradation products, total volatile basic nitrogen, sensory and microbiological quality of nilepearch (Lates niloticus) fillets under chilled storage. J. Microbiol. Biotechnol. Food Sci. 2(2):653-666.

 

Anihouvi VB, Sakyi-Dawson E, Ayernor GS, and Hounhouigan JD (2007). Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production. Int. J. Food Microbiol. 116:287-291
Crossref

 
 

Anonymous (1991). Order of August 2, 1991. Microbiological standards, limits on heavy metals content and analytical methods for their determination in fishery products and aquaculture destined for human consumption. Official State Bulletin 195:27153.

 
 

Anonymous (2005). Commission Regulation (EC) Nº 2074/2005 of 5 December laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organization of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004. Official. J. Eur. Union L338: 27-59.

 
 

AOAC (2003). Official methods of analysis of AOAC international, 17th ed. Association of Official Analytical Chemists, Maryland, USA.

 
 

Boumpalos AP, Lougovois VP (2005). Shelf life assessment of whole and eviscerated cuttlefish (Sepia officinalis) stored in melting ice. Proceedings of the 4th International Congress of Food Technology. Assessing Useful Technologies-Optimizing Food Safety and Nutrition. Athens, Greece, pp. 168-174.

 
 

Bower JA (1998). Statistics for food science V: comparison of many groups (part B). Nutr. Food Sci. 98: 41-48.
Crossref

 
 

Bower JA (2000). Statistics for food science VI: correlation and regression (parta A). Nutr. Food Sci. 30: 295-300.
Crossref

 
 

Caglak E, Cakli S, Kilinc B (2014). Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia officinalis) stored under different packaging. Bulg. J. Agric. Sci. 20 (5): 1046-1053.

 
 

Cente-o-Brice-o S, Rodriguez-Bejarano R (2007). Enzymatic activity of frequent bacteria in frozen shrimps (Litopenaeusschmitti), mussels (Pernaviridis) and squids (Loligoplei) produced in Cumaná. Estado Sucre. Venezuela. Rev. Soc. Ven. Microbiol. 27: 349-363.

 
 

Chen HC (1995). Seafood Microorganisms and Seafood Safety. J. Food Drug Anal. 3: 133-144.

 
 

Chiou TK, Lai MM, Lan HL, and Shiau CY (2002). Extractive component changes in the foot muscle of live small abalone during storage. Fish. Sci. 68: 380-387.
Crossref

 
 

Dube S, Dlamini NR, Muzungu W (2004). Levels and types of aerobic spore forming bacteria asssociated with dried Matemba. Afr. J. Food Agric. Nutr. Dev. 4.8.

 
 

Dyer WJMYA (1945). Amines in fish muscle. II. Development of trimethylamine and other amines. J. Fish. Res. Board Can. 6: 359-367.
Crossref

 
 

FAO Globefish Reports, Globefish Quarterly Update April (2014). Cephalopods www.thefishsite.com/reports/?id=3765;

 
 

FAO Globefish Reports. Cephalopods. June (2013), www.thefishsite.com/reports/id=2209;

 
 

Farida A, Yusma Y, Rudi R (2014). Correlation of demerit point score (DPS) and chemical parameters on quality of fresh estuary grouper (Epinephelustauvina) during storage in ice. Squalen Bull. Mar. Fish. Postharvest Biotechnol. 9 (2): 45-54.

 
 

Gade G, Grieshaber MK (1986). Pyruvate Reductases Catalyze the Formation of Lactate and Opines in Anaerobic Invertebrates. Comp. Biochem. Physiol. B 83: 255-272.
Crossref

 
 

Gram L, Dalgaard P (2002). Fish spoilage bacteria, problems and solutions. Curr. Opin. Biotechnol. 13: 262-266.
Crossref

 
 

Gulsun O, Esmeray K, Serhat O, Fatih O (2009). Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullusbarbatus) and goldband goatfish (Upeneusmoluccensis) during storage in ice. Food Chem. 114:505–510.
Crossref

 
 

Horner WFA (1997). Preservation of fish by curing (drying, salting and smoking). Fish Processing Technology. Blackie Academic & Professional. London. pp. 32-72.
Crossref

 
 

Howaida R Gabr (2010). Biochemical and Bacteriological properties of fresh and frozen sold cephalopods in the Egyptian market. Egypt J. Aquat. Biol. Fish. 14(1):27-42.

 
 

Hurtado JL, Montero P, Borderias R (2001). Chilled storage of pressurized octopus (Octopus vulgaris) muscle. J. Food Sci. 66: 400-406.
Crossref

 
 

Huss HH (1995). Quality and quality changes in fresh fish. Fisheries Technical Paper Nº 348. Food and Agriculture Organization. Rome. Italy.

 
 

Kawashima K, Yamanaka H (1995). Effects of freezing and thawing on postmortem biochemical-changes in scallop adductor muscle. Fish. Sci. 61:691-695.

 
 

Kim SG, Bae HS, Lee ST (2001). A novel denitrifying bacterial isolate that degrades trimethylamine both aerobically and anaerobically via two different pathways. Arch. Microbiol. 176:271-277.
Crossref

 
 

Kolodziejska I, Niecikowska C, Sikorski ZE (1994). Dimethylamine and formaldehyde in cooked squid (Illex-argentinus) muscle extract and mantle. Food Chem. 50:281-283.
Crossref

 
 

Kraft AA (1992). Psychrotrophic spoilage bacteria-meat spoilage. Psychrotrophic bacteria in food research and spoilage. CRC Press. Boca Raton. Florida. USA. pp. 28-61.

 
 

Lapa-Guimaraes J, da Silva MAA, de Felicio PE, Guzman EC (2002). Sensory, colour and psychrotrophic bacterial analyses of squids (Loligoplei) during storage in ice. LWT Food Sci. Technol. 35: 21-29.
Crossref

 
 

Lapa-Guimaraes J, de Felicio PE, Guzman ESC (2005). Chemical and microbial analyses of squid muscle (Loligoplei) during storage in ice. Food Chem. 91:477-483.
Crossref

 
 

Leblanc RJ, Gill TA (1984). Ammonia as an objective quality index in squid. Can. Inst. Food Sci. Technol. J. 17: 195-201.
Crossref

 
 

Licciardello JJ, Ravesi EM, Gerow SM, D'Entremont D (1985). Storage characteristics of iced whole Loligo squid. Proceedings of the International Institute of Refrigeration. Conference on storage lives of chilled and frozen fish and fish food. Aberdeen: United Kingdom. pp. 249-257.

 
 

Livingstone DR (1983). Invertebrate and vertebrate pathways of anaerobic metabolism evolutionary considerations. J. Geol. Soc. London 140:27-37.
Crossref

 
 

Lougovois VP, Kolovou MK, Savvaidis IN, Kontominas MG (2008). Spoilage potential of ice-stored whole musky octopus (Eledonemoschata). Int. J. Food Sci. Technol. 43:1286-1294.
Crossref

 
 

Lundstrom RC, Correia FF, Wilhelm KA (1982). Dimethylamine production in fresh red hake (Urophycis-chuss) - the effect of packaging material oxygen permeability and cellular-damage. J. Food Biochem. 6: 229-241.
Crossref

 
 

Marquez-Rios E, Moran-Palacio EF, Lugo-Sanchez ME, Ocano-Higuera VM, Pacheco-Aguilar R (2007). Postmortem biochemical behavior of giant squid (Dosidicusgigas) mantle muscle stored in ice and its relation with quality parameters. J. Food Sci. 72:C356-C362.
Crossref

 
 

Ohashi E, Okamoto M, Ozawa A, Fujita T (1991). Characterization of common squid using several freshness indicators. J. Food Sci. 56:161-163.
Crossref

 
 

Olafsdottir G, Martinsdottir E, Oehlenschlager J, Dalgaard P, Jensen B, Undeland I, Mackie IM, Henehan G, Nielsen J, Nilsen H (1997). Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8:258-265.
Crossref

 
 

Paarup T, Sanchez JA, Moral A, Christensen H, Bisgaard M, and Gram L (2002b). Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsiseblanae). J. Appl. Microbiol. 92:941-950.
Crossref

 
 

Pacquit A, Lau KT, McLaughlin H, Frisby J, Quilty B, Diamond D (2006). Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta 69:515-520.
Crossref

 
 

Pivarnik LF, Thiam N, Ellis PC (1998). Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. J. AOAC Int. 81:1011-1022.
Pubmed

 
 

Ray B (2001). Fundamental Food Microbiology. CRC Press. Boca Raton. Florida. USA.

 
 

Reid AJ, Roper CFE (2005). Family Sepiidae. Jereb P Roper, CFE (Eds.). Cephalopods of the world. An annotated and illustrated catalogue of species known to date. Volume 1. Chambered nautiluses and sepioids (Nautilidae, Sepiidae, Sepiolidae, Sepiadariidae, Idiosepiidae and Spirulidae). FAO. Rome. Italy. pp. 57-152.

 
 

Ruiz-Capillas C, Moral A, Morales J, Montero P (2002). Characterisation of non-protein nitrogen in the cephalopods volador (Illexcoindetii), pota (Todaropsiseblanae) and octopus (Eledonecirrhosa). Food Chem. 76:165-172.
Crossref

 
 

Shewan JM (1977). The bacteriology of fresh and spoiling fish and the biochemical changes induced by bacterial action. Hawthorn. J. Muil Leitch. J. (Eds.). Proceedings of the Conference on Handling, Processing, Marketing of Tropical Fish. Tropical Products Institute. London. pp. 51-66.

 
 

Shin SJ, Yamanaka H, Endo H, Watanabe E (1998). Development of an octopine biosensor and its application to the estimation of scallop freshness. Enzyme Microb. Technol. 23:10-13.
Crossref

 
 

Sykes AV, Oliveira AR, Domingues PM, Cardoso CM, Andrade JP, Nunes ML (2009). Assessment of European cuttlefish (Sepia officinalis.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods. LWT Food Sci. Technol. 42:424-432.
Crossref

 
 

Tate RL, Alexander M (1976). Microbial formation and degradation of dimethylamine. Appl. Environ. Microbiol. 31:399-403.
Pubmed

 
 

Valle M, Eb P, Tailliez R, Malle P (1998). Optimization of the enumeration of total aerobic bacterial flora in the flesh of seafish. J. Rapid Methods Autom. Microbiol. 6: 29-42.
Crossref

 
 

Valle M, Malle P, Bouquelet S (1996). Liquid chromatographic determination of fish decomposition indexes from analyses of plaice, whiting and herring. J. AOAC Int. 79:1134-1140.

 
 

Vanderzant C, Splittstoesser DF (1992). Compendium of methods for the microbiological examination of foods. American Public Health Association. Washington, USA.

 
 

Vaz-Pires P, Seixas P, Mota M, Lapa-Guimaraes J, Pickova J, Lindo A, Silva T (2008). Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illexcoindetii) stored in ice. Food Sci. Technol. 41:1655-1664.

 
 

Yamanaka H, Matsumoto M, Hatae K, Nakaya H (1995). Studies on components of off-flavor in the muscle of American jumbo squid. Nippon Suisan Gakk. 61:612-618.
Crossref

 
 

Yamanaka H, Shiomi K, Kikuchi T (1987). Agmatine as a potential index for freshness of common squid (Todarodes-pacificus). J. Food Sci. 52:936-938.
Crossref

 
 

Zhong-Yi L, Zhong-Hai L, Miao-Ling Z, Xiao-Ping D (2010). Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi. Int. J. Food Sci. Technol. 45:930-936.
Crossref