Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 degrees C

Z Lebensm Unters Forsch. 1996 Jul;203(1):71-6. doi: 10.1007/BF01267773.

Abstract

The inhibitory effects of clove, cinnamon, cardamom, turmeric and pepper on the histamine production and histidine decarboxylase activity of Morganella morganii (a potent histamine-producing bacteria in fish) was examined at 30 degrees C using HPLC. Cinnamon and clove exhibited a significant (P < 0.01) inhibitory effect, whereas turmeric and cardamom had a moderate effect. These spices were applied to whole mackerel at a level of 3% and their inhibitory effect on biogenic amine formation at 30 degrees C was also examined. As in the in vitro study, clove and cinnamon showed a significant (P < 0.05) inhibitory effect on histamine, putrescine and tyramine formation but not on that of cadaverine. Cardamom and turmeric exhibited a moderate effect and pepper was ineffective. Therefore, clove and cinnamon are more helpful than cardamom and turmeric in the minimization of the formation of toxic histamine in mackerel.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Analysis of Variance
  • Animals
  • Biogenic Amines / analysis
  • Biogenic Amines / metabolism
  • Chromatography, High Pressure Liquid
  • Cinnamomum zeylanicum
  • Curcuma
  • Enterobacteriaceae / drug effects
  • Enterobacteriaceae / metabolism*
  • Fishes
  • Histamine / biosynthesis*
  • Histidine Decarboxylase / metabolism*
  • Meat / microbiology*
  • Plant Extracts / pharmacology*
  • Spices*

Substances

  • Biogenic Amines
  • Plant Extracts
  • Histamine
  • turmeric extract
  • Histidine Decarboxylase