Get access

Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score

Authors

  • Ce Shi,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
    Search for more papers by this author
  • Jianyun Cui,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
    Search for more papers by this author
  • Han Lu,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
    Search for more papers by this author
  • Huixing Shen,

    1. College of Science, China Agricultural University, Beijing 100083, China
    Search for more papers by this author
  • Yongkang Luo

    Corresponding author
    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
    • College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
    Search for more papers by this author

Abstract

BACKGROUND: Biogenic amines have received considerable attention owing to their undesirable effects in humans. There are few studies of changes in biogenic amine contents related to freshwater fish. Silver carp is an important freshwater fish species in China. This study aimed to investigate the changes in biogenic amines and their relation to total volatile base nitrogen (TVB-N), microbiological and sensory score of silver carp fillets stored at 0, 3 and 15 °C.

RESULTS: The total biogenic amine contents of all silver carp fillets (regardless of storage time and temperature) ranged from 13.05 to 318.10 mg kg−1. Putrescine and histamine were the main biogenic amines in silver carp fillets during storage. Cadaverine was only detected after 12 days at 3 °C and after 2 days at 15 °C. Spermidine and spermine contents increased during the early storage period and then slightly decreased.

CONCLUSION: Low temperature could control the quality of silver carp fillets by inhibiting the contents of biogenic amines. Putrescine showed significant correlation with TVB-N, total aerobic content, sensory score, tryptamine and phenylethylamine. Putrescine was a good quality marker of silver carp fillets in the cold chain. Copyright © 2012 Society of Chemical Industry

Get access to the full text of this article

Ancillary