title: Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.
abstract: The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure.
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Jinjie
authors.initials: J
authors.lastname: Zhang
authors.forename: Zhenfeng
authors.initials: Z
authors.lastname: Liu
authors.forename: Yaqin
authors.initials: Y
authors.lastname: Hu
authors.forename: Zhongxiang
authors.initials: Z
authors.lastname: Fang
authors.forename: Jianchu
authors.initials: J
authors.lastname: Chen
authors.forename: Dan
authors.initials: D
authors.lastname: Wu
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
keywords: Biogenic amines; Dry-cured; Free amino acids; Layú; Sucrose