title: Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions.
abstract: The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degrees C for 0, 1, 3, and 5 days was determined using biogenic amine analysis, microbial counts, and sensory evaluation (by a sensory test panel and an AromaScan). Biogenic amines in methanol extracts from mahi-mahi samples were analyzed using capillary electrophoresis (CE) with ultraviolet detection at 210 nm and a gas chromatography (GC) method that can simultaneously determine the contents of putrescine, cadaverine, histamine, spermidine, and spermine within 20 min after pentafluoropropionic anhydride derivatization. A good correlation R2= 0.99) was found between CE and GC methods for detecting histamine in mahi-mahi. Fish quality deteriorated and correlated with increasing microbial numbers. Biogenic amines may be useful indicators for mahi-mahi quality and safety. AromaScan was able to correlate quality changes for mahi-mahi in microbiological and sensory analyses.
authors: Food Science and Human Nutrition Department, University of Florida, Gainesville 32611-0370, USA.
authors: W X
authors: WX
authors: Du
authors: T
authors: T
authors: Huang
authors: J
authors: J
authors: Kim
authors: M R
authors: MR
authors: Marshall
authors: C
authors: C
authors: Wei
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D002103:Cadaverine / Q000032:analysis; D002849:Chromatography, Gas; D015169:Colony Count, Microbial; D019075:Electrophoresis, Capillary; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology*; D005399:Fishes; D005519:Food Preservation; D006632:Histamine / Q000032:analysis; D009812:Odorants; D011700:Putrescine / Q000032:analysis; D011786:Quality Control; D013095:Spermidine / Q000032:analysis; D013096:Spermine / Q000032:analysis; D013696:Temperature; D013997:Time Factors
chemical_list: D001679:Biogenic Amines; D013096:Spermine; D006632:Histamine; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine