title: Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh (Cyprinus carpio).
abstract: Biogenic amine and fatty acid contents were determined in vacuum-packed fillets of common carp (Cyprinus carpio). Samples were pressure treated at 300 and 500 MPa and were stored at 3.5 and 12°C for up to 28 days (control, 0 MPa) and 70 days (pressure-treated). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine, and phenylethylamine) were determined. Putrescine and cadaverine were influenced by all factors (temperature, pressurization level, and time of storage). Tyramine content was the most sensitive indicator of the improper status of sample; levels exceeding 10 mg/kg indicated both the loss of meat freshness and temperature abuse, in spite of persisting good sensory indices. Neither storage temperature nor pressurization level had a statistically important effect on the contents of fatty acids. Only polyunsaturated fatty acids decreased slightly if the storage time exceeded 42 days.
authors.affiliation: Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic. krizek@zf.jcu.cz.
authors.forename: Martin
authors.initials: M
authors.lastname: KříŽek
authors.affiliation: Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic.
authors.forename: Kateřina
authors.initials: K
authors.lastname: Matějkoá
authors.affiliation: Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic.
authors.forename: Eva
authors.initials: E
authors.lastname: Dadáková
authors.affiliation: Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic.
authors.forename: Jiří
authors.initials: J
authors.lastname: Špička
authors.affiliation: Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture, University of South Bohemia, Husova 458/102, 370 05 České Budějovice, Czech Republic.
authors.forename: František
authors.initials: F
authors.lastname: Vácha
authors.affiliation: Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic.
authors.forename: NaděŽda
authors.initials: N
authors.lastname: Vrchotová
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002347:Carps; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D017747:Seafood / Q000032:analysis*; D014618:Vacuum
chemical_list: D001679:Biogenic Amines; D005227:Fatty Acids