Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20 °C.
The effects of different salt concentrations on the quality changes of grass carp (Ctenopharyngodon idella) fillets were evaluated in terms of biogenic amines, adenosine triphosphate and its related compounds, sensory attributes, total volatile basic nitrogen (TVB-N), and total viable counts during 4 and 20 °C storage. Grass carp fillets were brined in solutions of 2% NaCl (T1) and 10% NaCl (T2), and unsalted carp fillets were used as controls (CK). T1 and T2 showed higher sensory scores than CK. According to the TVB-N values, CK, T1, and T2 could maintain the freshness of carp for approximately 9, 12, and 27 days, respectively, when stored at 4 °C. The higher salt concentration had better inhibitory effect on the accumulation of some biogenic amines, such as tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), and cadaverine (CAD). TVB-N of untreated grass carp fillets showed a significant (P < 0.05) correlation with TRM, PHE, PUT, and CAD during storage. PUT and CAD showed a significant (P < 0.05) correlation with TVB-N for T2 at 20 °C and T1 at 4 °C.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China.
Hang
H
Wang
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China. luoyongkang@cau.edu.cn luoyongkang@263.net.
Yongkang
Y
Luo
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China.
Xiaofei
X
Yin
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China.
Hua
H
Wu
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China.
Yulong
Y
Bao
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China.
Hui
H
Hong
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002347:Carps; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D006801:Humans; D012492:Salts / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis; D013649:Taste; D013696:Temperature
D001679:Biogenic Amines; D012492:Salts; C017082:brine; D012965:Sodium Chloride