title: Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°C.
abstract: The formation of eight biogenic amines (BAs), total volatile base nitrogen (TVB-N), aerobic plate counts (APC), and sensory evaluation in crucian carp (Carassius auratus) during storage in ice and at 4°C were investigated. The sum of contents of all eight biogenic amines  (SBA) in crucian carp increased from 49.82 to 197.09 mg/kg on day 36 when stored in ice and from 49.82 to 219.35 mg/kg on day 24 when stored at 4°C. TVB-N content increased with storage time; good relationships between TVB-N content and SBA were observed during storage in ice and at 4°C  (R(2) = 0.95 and 0.93, respectively). APC of all samples significantly (P < 0.05) increased with storage time in the first 12 days and toward the end of the storage period, there were only minor changes; good relationships between APC and SBA were observed during  storage in ice and at 4°C (R(2) = 0.96 and 0.58, respectively). According to sensory evaluation results, the crucian carp became unacceptable on days 24 and 16 during storage in ice and at 4°C, respectively. Putrescine and tyramine contents could be good quality evaluation  indices for crucian carp during storage.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, People's Republic of China.
authors.forename: Kaifeng
authors.initials: K
authors.lastname: Li
authors.forename: Yulong
authors.initials: Y
authors.lastname: Bao
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
authors.forename: Huixing
authors.initials: H
authors.lastname: Shen
authors.forename: Ce
authors.initials: C
authors.lastname: Shi
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis / Q000096:biosynthesis*; D002347:Carps / Q000378:metabolism* / Q000382:microbiology; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D007053:Ice; D017747:Seafood / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D013997:Time Factors
chemical_list: D001679:Biogenic Amines; D007053:Ice