Yuemei Zhang1, Na Qin, Yongkang Luo, Huixing Shen. 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P.O. Box 112, Beijing, 100083, P.R. China.
Abstract
BACKGROUND: Biogenic amines have gained a great deal of attention due to their toxic potential in humans. Carp is one of the most important freshwater fish species in China. Salt and sugar are capable of preserving food. There is a limited amount of information on the changes of biogenic amines in freshwater fish influenced by salt and sugar. This study aimed to detect the changes in biogenic amines, sensory attributes, total volatile basic nitrogen (TVB-N) and total viable counts (TVC) of carp influenced by different concentrations of salt and sugar stored at 4 °C. RESULTS: TVB-N and TVC increased with storage time, which was in accordance with the changes of sensory scores. The eight biogenic amines were detected in fresh carp. Putrescine and cadaverine were the main biogenic amines found in carp fillets stored at 4 °C; they had a significant (P < 0.05) correlation with TVB-N. CONCLUSION: Salt processing was found to inhibit the increase of TVB-N, TVC, putrescine and cadaverine in carp. High salt concentration had a positive effect on extending the shelf-life of the carp, compared to low salt concentration.
BACKGROUND: Biogenic amines have gained a great deal of attention due to their toxic potential in humans. Carp is one of the most important freshwater fish species in China. Salt and sugar are capable of preserving food. There is a limited amount of information on the changes of biogenic amines in freshwater fish influenced by salt and sugar. This study aimed to detect the changes in biogenic amines, sensory attributes, total volatile basic nitrogen (TVB-N) and total viable counts (TVC) of carp influenced by different concentrations of salt and sugar stored at 4 °C. RESULTS:TVB-N and TVC increased with storage time, which was in accordance with the changes of sensory scores. The eight biogenic amines were detected in fresh carp. Putrescine and cadaverine were the main biogenic amines found in carp fillets stored at 4 °C; they had a significant (P < 0.05) correlation with TVB-N. CONCLUSION:Salt processing was found to inhibit the increase of TVB-N, TVC, putrescine and cadaverine in carp. High salt concentration had a positive effect on extending the shelf-life of the carp, compared to low salt concentration.