title: Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
abstract: BACKGROUND
  Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eight biogenic amines, ATP and breakdown products, K value, total volatile basic nitrogen (TVB-N) and pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus and Brochothrix thermosphacta) changes and their relationships.
  
  
  RESULTS
  The shelf-life of sturgeon was found to be 3-4 days according to microbiological assessment. At the end of the storage, Psychrotrophs, Enterobacteriaceae and Aeromonas became the dominant bacteria, reaching 7.85, 7.98 and 8.02 log cfu g(-1), respectively. Biogenic amines, hypoxanthine and the K value increased significantly (P < 0.05) during the storage. Putrescine and cadaverine was the dominant biogenic amines while tryptamine was not detected during the storage. In addition, putrescine, cadaverine and hypoxanthine were highly related to storage time and total viable counts (r(2), 0.876-0.962), indicating that they can be good biomarkers for quality assessment of vacuum-packed minced sturgeon stored at 4 °C.
  
  
  CONCLUSIONS
  In this study, key biochemical and microbiological attributes were established to monitor the spoilage and shelf life of vacuum-packed sturgeon. These results could help to establish better cold storage management of minced sturgeon products under commercial conditions.
authors: Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
authors: Meng
authors: M
authors: Gui
authors: Binzhao
authors: Juyi
authors: J
authors: Song
authors: Zhichao
authors: Z
authors: Zhang
authors: Pengzhao
authors: P
authors: Hui
authors: Pinglan
authors: P
authors: Li
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis; D003080:Cold Temperature; D003257:Consumer Product Safety; D005399:Fishes / Q000382:microbiology*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019271:Hypoxanthine / Q000032:analysis; D009584:Nitrogen / Q000378:metabolism*; D009711:Nucleotides / Q000378:metabolism*; D010100:Oxygen; D011700:Putrescine / Q000032:analysis; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D014618:Vacuum
chemical_list: D001679:Biogenic Amines; D009711:Nucleotides; D019271:Hypoxanthine; D002103:Cadaverine; D009584:Nitrogen; D010100:Oxygen; D011700:Putrescine
keywords: K value; biogenic amines; microbiology; minced sturgeon; nucleotide degradation products; storage