title: Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C).
abstract: Sensory (cooked and uncooked), chemical (proximate composition, TVB-N, nucleotide degradation products and biogenic amines) and microbiological quality (TVC and total coliform) changes were investigated during storage of ungutted white grouper kept in ice and at chill temperature (4°C). According to the sensory assessment, the shelf life of white grouper was 16 days in ice and 4 days for fish stored at chill temperature. TVB-N values increased with storage time. Amines found in white grouper stored in ice were TMA, putrescine, cadaverine, 2-phenylethylamine, dopamine, agmatine, tryptamine and serotonin. Histamine, spermine, spermidine were never detected with either storage condition. The acceptability limit in terms of microbial count was exceeded at 8 days in ice and at 4 days for fish stored at chill temperature. Total coliform count was 2.8log10cfu/ml at 1 day and reached 10(5)cfu/ml for both storage conditions.
authors.affiliation: Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey. Electronic address: fozogul@cu.edu.tr.
authors.forename: Fatih
authors.initials: F
authors.lastname: Özogul
authors.affiliation: Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.
authors.forename: Yesim
authors.initials: Y
authors.lastname: Özogul
authors.affiliation: Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.
authors.forename: Esmeray
authors.initials: E
authors.lastname: Kuley
keywords: Biogenic amines; K values; Nucleotide degradation products; TVB-N; White grouper