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

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