Study on the difference of Characteristic Biogenic Amines in Grass and Silver Carp Fillets during cold Storage

Authors

WANG Xiu, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Zongquan, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LIU Yongle, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Jianhui, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
CHEN Qi, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Xianghong, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Faxiang, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YU Jian, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

In order to investigate the change of biogenic amines, and the correlation between quality indices and characteristics of biogenic amines, the change of pH, TVB-N, TVC, sensory evaluation and biogenic amines of grass carp and silver carp fillets during cold storage at 4 ℃ were detected. The results showed that TVB-N and TVC increased with the cold storage time; phenethylamine, putrescine, tyramine and the total biogenic amines of grass carp and silver carp fillets changed obviously. All kinds of biogenic amines of grass carp and silver carp fillets significantly changed at the 10^th and 8^th day. Significant differences (P＜0.05) existed in putrescine and tyramine of grass carp and silver carp fillets after corruption. The contents of putrescine and tyramine in grass carp fillets and silver carp fillets respectively were (23.39±0.40) mg/kg and (44.46±1.88) mg/kg, (25.01±1.85) mg/kg and (50.84±1.50) mg/kg at 12^th day. Correlation analysis showed that there was significant correlation（P＜0.05）between phenylethylamine, putrescine, tyramine and quality indices in grass crap fillets. Quality indices were significantly correlated（P＜0.05）with phenylethylamine, putrescine, cadaverine, tyramine in silver crap fillets. Therefore, phenylethyla-mine, putrescine, and tyramine could be used as the quality evaluation indices of grass carp fillets. Moreover, the quality of sliver carp fillets could be evaluated by phenylethylamine, putrescine, cadaverine, tyramine. In addition, the critical value of tyramine and total biogenic amines in grass carp fillets and silver carp fillets during the chilled storage respectively were similar, which could also be used as the quality evaluation indicators of grass carp and silver carp fillets.

Publication Date

3-28-2017

First Page

103

Last Page

109

DOI

10.13652/j.issn.1003-5788.2017.03.024

Recommended Citation

Xiu, WANG; Zongquan, LI; Yongle, LIU; Jianhui, WANG; Qi, CHEN; Xianghong, LI; Faxiang, WANG; and Jian, YU (2017) "Study on the difference of Characteristic Biogenic Amines in Grass and Silver Carp Fillets during cold Storage," Food and Machinery: Vol. 33: Iss. 3, Article 23.
DOI: 10.13652/j.issn.1003-5788.2017.03.024
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/23

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