title: Effect of delayed icing on biogenic amines formation and bacterial contribution of iced common carp (Cyprinus carpio).
abstract: The variation of six biogenic amines (BAs) and total viable count (TVC) in common carp (Cyprinus carpio) stored in ice with 0, 4 and 8 h delay before icing was evaluated in a period of 4 days. Delayed icing led to significant (p < 0.05) increases in TVC throughout the period of storage and showed a good correlation with BAs content. The obtained data showed that putrescine and cadaverine were predominant in all samples and it was indicated that they could be proper indicators to determine the carp quality. Spermidine and spermine increased slightly toward the end of storage and the levels of dangerous BAs (histamine and tyramine) were under the limit over the period. As a result, it is indicated that delaying time affects on formation of BAs and the effect in samples with 8 h delay was significantly (p < 0.05) more than those with 0 and 4 h delay.
authors.forename: Seyed Vali
authors.initials: SV
authors.lastname: Hosseini
authors.forename: Ali
authors.initials: A
authors.lastname: Hamzeh
authors.forename: Mehran
authors.initials: M
authors.lastname: Moslemi
authors.forename: Aria Babakhani
authors.initials: AB
authors.lastname: Lashkan
authors.forename: Antonio
authors.initials: A
authors.lastname: Iglesias
authors.affiliation: Department of Fisheries, University of Tehran, Karaj 31587-77871, Iran. xesus.feas@usc.es.
authors.forename: Xesús
authors.initials: X
authors.lastname: Feás
mesh_terms: D000818:Animals; D001419:Bacteria; D001679:Biogenic Amines / Q000032:analysis / Q000737:chemistry*; D002347:Carps / Q000382:microbiology*; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology* / Q000592:standards; D005519:Food Preservation; D063427:Food Quality; D007053:Ice; D013997:Time Factors
chemical_list: D001679:Biogenic Amines; D007053:Ice