Abstract
Changes in polyamine contents and viable counts of total bacteria were examined in the meats of common squid and scallop with and without the addition of chloramphenicol during storage at 10°C. In the common squid and scallop meats without chloramphenicol, the levels of agmatine, putrescine and cadaverine increased remarkably as decomposition proceeded. These polyamines appear to be useful as potential indicators of the freshness and decomposition of common squid and scallop. In the meats added with chloramphenicol, viable counts increased slowly and polyamines were produced in very small amounts. From these results it was concluded that polyamines were produced from amino acids by bacterial decarboxylases and not by endogenous muscle enzymes. When viable counts of total bacteria reached the level of 103/g in common squid and 103/g to 104/g in scallop, the formation of polyamines was observed. Alteromonas putrefaciens produced putrescine, cadaverine, agmatine and tryptamine.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
