title: Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
abstract: The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 °C for up to 28 days (control--0 MPa) and 42 or 70 days (pressure-treated; 12 and 3.5 °C resp.). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the level of applied pressure and organoleptic properties. Samples of very good quality contained less than 10 mg/kg of each of these amines. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Tryptamine, phenylethylamine and histamine (with the single exception of a sample stored for 70 days) were not detected in pressure-treated samples kept at 3.5 °C.
authors.affiliation: Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic.
authors.forename: Kateřina
authors.initials: K
authors.lastname: Matějková
authors.forename: Martin
authors.initials: M
authors.lastname: Křížek
authors.forename: František
authors.initials: F
authors.lastname: Vácha
authors.forename: Eva
authors.initials: E
authors.lastname: Dadáková
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D018857:Food Packaging; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D008460:Meat / Q000032:analysis*; D017747:Seafood / Q000032:analysis*; D014337:Trout; D014618:Vacuum
chemical_list: D001679:Biogenic Amines