Formation of biogenic amines in carp minced meat
2000
Vacha, F. (Jihoceska Univ., Ceske Budejovice (Czech Republic). Vyzkumny Ustav Rybarsky a Hydrobiologicky) | Pavlicek, T. | Krizek, M. | Kalac, P. | Hartvich, P.
The concentrations of biogenic amines in carp meat (Cyprinus carpio) during its shelf life were determined. Biogenic amines as putrescine and histamine were measured in dependence on meat-bone separation and storage temperature. Two different groups of carp meat, non-processed meat (NPM) and minced meat (MM), and two temperature zones (3 and 15 deg C) were tested. The thirteenth day at 3 deg C, the concentration of putrescine was 54.83 mg/kg in NPM and 183.12 mg/kg in MM, the concentration of histamine was 20.11 mg/kg in NPM and 205.45 mg/kg in MM. At 15 deg C the concentration of putrescine was 86.61 mg/kg in NPM and 172.00 mg/kg (after 96 hours of storage), the concentration of histamine was 31.90 mg/kg in NPM and 362.56 mg/kg in MM (after 72 hours of storage. It can be said that the meat-bone separation and higher temperature of storage is highly effective in increasing the level of biogenic amines.
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