THE SALTING EFFECT FOR HISTAMINE CONTENTS IN FISH DURING THE PEDA FERMENTATION

Rinto

Published in Jurnal Agria Vol. 3 No. 2 Feb. 2007

Abstract

Some of the halophiles bacteria can produce histamine during fish fermentation process. The aim of this research was to saw correlation of salting and histamine contain in fish (peda) with salt (20; 25; and 30%).  The result saw that number of histamine producer bacteria with salting 20; 25; and 30%,    

Introduction

Histamine, which is the most important biogenic amine, can cause poisoning as a result of the ingestion of food containing high level of this amine. Histamines are present in variety of fish and fish product. The presence of histamines in these fish is an indication of fish spoilage, which is dependent upon the availability of free histidine and presence of decarboxylase positive microorganisms.  

Peda is fish fermented product contents high histamine. The histamines in the peda are 107 to 133mg/100g (Heruwati, 2002). Peda are made from salting fish with salt concentration 20 to 30%. The aim of the salting is block activity of spoilage bacteria and upgrades of lactic acid bacteria. Some of the halophyles bacteria capable to change of histidine to histamine. This condition caused the histamine formed during fermented peda difficult to block. Another that, the used of fish have spoilage as a raw material can increased presence of histamine in peda.

Some of the countries have decided maximum recommendable limits for histamine are 50mg/100g (500ppm) in the fish and fish product. The histamine forming in the fresh fish can block with handling on temperature for under 4^oC.

In the process of fish fermentation, the histamine forming is difficult to blocked because activity of some halophyles bacteria have decarboxylase enzyme activity have been occurred. In this research was studied effect of increment salt to growth histamine producer bacteria and presence histamine during process of peda fermentation.   

Material and Methods

Peda was made from Indian mackerel (Restreliger sp.) with salting variation are 20, 25, and 30%. The method fermented of peda follow up procedure that publishing Kantor Deputi Menegristek Bidang Pendayagunaan dan Pemasaran Ilmu Pengetahuan dan Teknologi (anonymous, 2005). The analysis of microbiologist (APC and histamine producer bacteria) and histamines contents was doing every week during 1 mount.  The histamines analysis used spectrophotometer have l=470nm (Mahendradata, 2003).

Results and Discussion

1.      Microbiologists of peda during fish fermentation

a.        Aerobic bacteria

The number of aerobic bacteria in fresh fish (Indiana mackerel) is 1.5 x 10⁶ CFU/g. It’s indicate that fish was used as a raw material for peda fermentation was well off fresh limited. If the number of bacteria more than 10⁶ CFU/g, fish is start to spoilage. The bad handling from fisherman to industries can cause increase aerobic bacteria in fish. The minimum used of ice in the storage place can increase growth of spoilage bacteria.

Dabrowski et al. (2001) declared, the bacteria in fresh fish is dominated by gram negative bacteria, such as Pseudomonas, Micrococcus, Escericia coli, and others. Aerobic bacteria in fresh fish are 7.5%, like as Micrococcus luteu and Planococcus citreus, anaerob facultative bacteria are 68%, that is Aeromonas spp., Enterobacter aerogenes, Klebsiella pneumoniae, Pediococcus halophilus, Proteus mirabilis, Vibrio alginolyticus, and V. anguillarum. Obligate anaerobic bacteria are 24%, such as Clostridium bifermentas, C. botulinum type C, C. ghoni, C. mangenotii, C. novyi type B, C. perfingens, and C. sardiniensies. The bacteria can produced histamine in fresh fish are Enterobacter aerogenes, Klebsiella pneumoniae, Proteus mirabilis,Vibrio alginolyticus, and Clostridium perfingens (Yoshinaga and Frank, 1982).

   The submerged of fish in ice (chilling water) before fermentation can caused increasing aerobic bacteria in fish, that is 7.7 x 10⁶ CFU/gram. This condition was caused by the contamination of bacteria from water, ice, and container that used to submerged of fish. This materials and instrument didn’t sterilization before.

In the first fermented process of phase 1 (F1), total of aerobic bacteria in fish was increase, except in the salting fish 30%. This condition showed of start growth halophylic bacteria in the fermented process. The salinity of fish was 6.22 to 7.48%, which it was good condition to growth of halophylic/halotolerant bacteria. According of Dabrowski et al. (2001), until fermented process (salting) can caused change of dominated bacteria in fish, that is gram negative bacteria to gram positive bacteria, for example is lactic acid bacteria.  

The reduction number of aerobic bacteria in fish with salting 30% was caused by high salt concentration. The higher salt was used in first salting; it’s caused to penetrated molecules of salt more quick to fish and this condition can secreted liquid of fish (drip). Liquid of fish (drip) on the first fermented process of phase 1 (F1) with 30% of salting was higher than others.    The presence of drip from fish can caused to decreased level of water and number of water activity (Aw). It’s can impeded to growth of bacteria.

Number of aerobic bacteria on the second week fermented process or the first week-fermented process of phase 2 (F2-1) saw higher than before. It’s caused bacteria contamination on the open place for draining. But, in the next week-fermented process, number of aerobic bacteria was decreased again and had stability until the ending of fermented process (F2-4).

Generally, model of aerobic bacteria growth in fish with salting 20% like as salting 25%. But, both had different with salting 30%. There had any factor to influence the same or different of aerobic bacteria growth model. But, from the parameter analysis during fermented process (salinity, water contain (moisture), pH, and water activity (Aw)), can’t to prediction why the model of aerobic bacteria growth on salting fish 20% like as with 25%, but both different with salting fish 30%.  With this condition, we need to next research that can answer this question. 

b.      Histamine producer bacteria

If the fish have more histamine producer bacteria, the fish muscles   have more histamine contain. The Indiana mackerel (kembung) had contain of histamine producer bacteria before fermented process. Yoshinaga and Frank saw any bacteria can produced histamine in fresh fish, like as Morganella morganii, Klebsiella pneumoniae, Clostridium perfingens, and  Hafnia alvei. The presence of histamine producer bacteria in fresh fish to caused of  histamine forming before fermented process, if the condition of fish did`nt control.

The histamine producer bacteria, at the first fermented process of phase 1 (F1) were increase, especially in the 20% salting. This was caused the salt contain (salinity) of the fish was most low. The increasing of salt contain in the muscle fish caused selection of bacteria that grow at the fish, so histamine producer bacteria on the more salting was more low.

Number of histamine producer bacteria at the second week fermented process or the first week-fermented process of phase 2 (F2-1) were increase. The wash and drainage of fish after first fermented caused contamination histamine producer bacteria for fish. At the second week-fermented process of phase 2 (F2-2), the number of histamine producer bacteria was decrease. It was caused that increasing salt content in the fish.

2.      Histamine content during fish fermentation

Fish as a raw material at the peda fermentation process had histamine in the muscles. This was caused presence histamine producer bacteria in the fresh fish. But, this histamine was lower from maximum limit food safety to fisheries product (50mg/100g).

The presence of halophiles bacteria have capable to produce histamine it’s cause to increased histamine content during fermented process.  The histamine’s content during fermentation process had a increase. But, the increasing of used salt of the fermentation process caused lower histamine content in fish (peda).

In the first of peda fermentation, the salting of fish (20%) had biggest increasing of histamine. It’s caused the number of histamine producer bacteria in fish with salting (20%) had biggest from other.

During fermentation process, the histamine content in fish was increasing, although the number of histamine producer bacteria was decrease.   It’s caused any factors: 1). Activity of decarboxilation  histidine to histamine was doing enzyme of histidine decarboxilase. Although, histamine producer bacteria were dead, enzyme activity was do. 2) The autolisys activity of enzymes from fish can produce histamines (anonymous (2006) and Hadiwiyoto (1997)). 3). The characteristic of histamine is stabile with change of pH and temperature. Histamine was formed during fermentation accumulated in fish and cause of increasing histamine in peda.

The result of histamine statistic analysis in fish (peda), saw that the salting had effect to change histamine content in fish (peda). The biggest of salting can produced   peda with lower of histamines.

D.    Conclution

The increasing used of salt in products peda can decrease number of histamine producer bacteria. It’s cause histamine content in fish (peda) is lower.

E.  References

Anonimous. 2005. Ikan Asin Cara Kombinasi Penggaraman dan Peragian (Peda). TTG Pengolahan Pangan.  www.ristek.go.id. visited 5 Mei 2005.

Anonimous. 2006. Fermented Fish in Africa: A Study on Processing, Marketing and Consumption. FAO Corporated Document Repository.

Dabrowski, W., K. Czeszejko, A. Gronet, A. Wesolowska. 2001. Microflora of Low-Salt Herring. Electronic Journal of Polish Agricultural Universities. Volume 4 Issue 2.

Hadiwiyoto, S. 1997. Hasil Perikanan: Manfaat dan Keamanannya serta Implikasinya pada Kesehatan; Tinjauan dari Sisi Teknologi Pengolahan dan Lingkungan. Review. Agritech. 17 (3) : 28-43.

Heruwati, E.S. 2002. Pengolahan Ikan secara Tradisional: Prospek dan Peluang Pengembangan. Jurnal Litbang Pertanian. 21 (3).

Mahendraratta, M. 2003. The Change of Histamine Content in Some Fish-Bashed Foods during Storage. Indonesia Food dan Nutrition Progress. 10 (1) : 54-61.

Yoshinaga, D.H. dan H.A. Frank. 1982. Histamine-Producing Bacteria in Decomposing Skipjack Tuna (Katsuwonus pelamis). Appl. Envir. Micro. 44 (2) : 447-452.

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[1] Department of Fisheries Processing Technology, Faculty of Agricultural, Sriwijaya University