Formation of biogenic amines in fillets and minced flesh of three freshwater fish species stored at 3 deg C and 15 deg C
2011
Krizek, M., Jihoceska Univ., Ceske Budejovice (Czech Republic). Katedra Aplikovane Chemie | Vacha, F., Jihoceska Univ., Ceske Budejovice (Czech Republic). Ustav Akvakultury | Vejsada, P., Jihoceska Univ., Ceske Budejovice (Czech Republic). Ustav Akvakultury | Pelikanova, T., Jihoceska Univ., Ceske Budejovice (Czech Republic). Katedra Aplikovane Chemie
The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory properties and to find possible quality indicators for selected fish species. Samples (n = 156) of fish fillets and fish mince of Cyprinus carpio, Oncorhynchus mykiss and Perca fluviatilis were stored at 3 deg C and 15 deg C. The amines were determined as the N-substituted benzamides, after derivatization with benzoylchloride by micellar electrokinetic capillary chromatography. Based on the biogenic amine contents and sensory properties, the shelf life of samples at 3 deg C was 11-16 days and 7-10 days for fillets and mince, respectively, and 2-3 days at 15 deg C regardless of sample processing. Putrescine cocnentration seems to be a good quality indicator for all examined fish species. The fish species and the method of flesh processing did not have a significant influence on the putrescine formation. Tyramine was formed mainly in carp and trout mince at 15 deg C. Samples of good and acceptable quality did not contain toxicologically significant concentrations of histamine or tyramine.
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