Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage. (24th July 2014)

• Record Type: Journal Article
• Authors: Zhang, Yuemei; Qin, Na; Luo, Yongkang; Shen, Huixing
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 6(2015:Apr. 15)
• Page Start: 1157
• Page End: 1162
• Publication Date: 2014-07-24
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6803
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6803-abs-0001"> <title>Abstract</title> <sec id="jsfa6803-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6803-para-0001">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.</p> </sec> <sec id="jsfa6803-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6803-para-0002">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 (<italic>P</italic> < 0.05) correlation with TVB‐N.</p> </sec> <sec id="jsfa6803-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6803-para-0003">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. © 2014 Society of Chemical Industry</p> </sec> </abstract>