Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad. (1st June 2021)

• Record Type: Journal Article
• Authors: Surówka, Krzysztof; Rzepka, Magdalena; Özoğul, Fatih; Özoğul, Yesim; Surówka, Barbara; Ligaszewski, Maciej
• Is Part Of: Food chemistry. Volume 346(2021)
• Publication Date: 2021-06-01
• Subjects: Biogenic amines -- Nucleotide degradation -- Chilled storage -- Rainbow trout -- Gravad -- Vacuum pack; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128904
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Vacuum packaging and 7 ± 1 °C storage maintained the quality of gravad for 35 days. Coliform bacteria disappeared gradually in gravad during the storage period. Biogenic amines do not pose a threat in rainbow trout gravad. G value is more than K, Ki and H suitable for determination of gravad quality. Abstract: The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout ( Oncorhynchus mykiss ) gravad during storage at 7 ± 1 °C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g −1 at the end of storage, coliform bacteria disappeared. The histamine concentration and the biogenic amine index increased up to 45.2 ± 1.62 mg kg −1 and 100 mg kg −1 respectively. The highest concentration of inosine monophosphate was achieved in freshly prepared gravad, whereas the hypoxanthine level increased with storage time up to 28 days. Among nucleotide ratios, the G value is more suitable for the determination of gravad quality than K, Ki and H values. Once the gravad obtained the limit of acceptability by the panelists (35 days) the G value rose to 470%.