Changes in Polyamine Contents of Common Squid and Scallop during Storage

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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.
公益社団法人日本食品衛生学会の論文