title: Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe.
abstract: The processing of fish roe leads to changes in its chemical composition, the extent of which depends on the techniques and additives employed. This study aimed to investigate the effects of ripening temperature and the use of sodium benzoate and citric acid on the quality of ripened cod roe, with respect to the contents of volatile base nitrogen (VBN), trimethylamine (TMA), biogenic amines (BA) and on the lipid composition. In comparison with fresh roes, ripened roes presented higher contents of VBN, TMA, BA and the proportion of free fatty acids regardless of the temperature and additives used during the ripening process. The greatest increases were observed in the samples ripened at 17°C without additives, in which histamine was detected at 8.8mg/100g. A low ripening temperature was the main factor responsible for minimising changes in the cod roe composition. The addition of sodium benzoate as a preservative or citric acid to decrease the pH value had a significant effect in maintaining the quality of the cod roes, mainly at high ripening temperature.
authors.affiliation: Faculty of Animal Sciences and Food Engineering, University of São Paulo, CEP13635-900 Pirassununga, Brazil. Electronic address: julagui@usp.br.
authors.forename: Judite
authors.initials: J
authors.lastname: Lapa-Guimarães
authors.affiliation: Swedish University of Agricultural Sciences, P.O. Box 7051, 75007 Uppsala, Sweden.
authors.forename: Sofia
authors.initials: S
authors.lastname: Trattner
authors.affiliation: Swedish University of Agricultural Sciences, P.O. Box 7051, 75007 Uppsala, Sweden.
authors.forename: Jana
authors.initials: J
authors.lastname: Pickova
keywords: Biogenic amines; Free fatty acids; Histamine; Volatile amines