Biogenic amine formation in fish roe in under the effect of drying methods and coating materials
2021
Topuz, Osman Kadir | Yatmaz, Hanife Aydan | Alp, Ali Can | Kaya, Adem | Yerlikaya, Pınar
The effects of drying methods (freeze‐drying, fluidized bed‐drying) and coating materials (gelatin, alginate, pectin) on the formation of biogenic amines (BAs) in fish roe were determined. The relationship between BAs content and free amino acid (FAA) profiles were monitored for 6 months. Lysine (282.5–385.0 mg/kg), leucine (258.5–319.1 mg/kg), phenylalanine (211.9–316.0 mg/kg) and isoleucine (208.8–312.8 mg/kg) were the most abundant free essential amino acids, whereas aspartic acid (498.3–742.6 mg/kg) and glutamic acid (420.9–620.7 mg/kg) constitute a big amount of nonessential FAAs in dried roes. High amino acid content was obtained in gelatin coated samples. The main BAs were putrescine, spermine and spermidine and all increased significantly (p < .01) with the storage time. High positive correlation was observed between free glutamic acid content and putrescine (0.91) and spermine (0.94) formation. Freeze‐drying was successful in suppression the formation of BAs. Alginate and gelatin were better coating materials in terms of inhibiting microbiological growth. PRACTICAL APPLICATIONS: The formation of BAs is a problem in seafood, especially during storage. Fish roe has abundant free amino acids such as lysine, leucine and phenylalanine that enables to form BAs. The main biogenic amines of trout roe were putrescine, spermine and spermidine. The formation of biogenic amines was hindered by freeze‐drying method. Moreover, alginate and gelatin coatings were successful in suppression the microbial growth.
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