title: Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C.
abstract: Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 l mol/g after 12 h at 20°C and to 4.72 l mol/g after 3 days at 0°C. Putrescine and cadaverine were the dominant amines in carp and their concentrations were significantly correlated (P < 0.05) with total volatile basic nitrogen and sensory scores in all samples during the storage. Significant correlations also were observed between histamine and total volatile basic nitrogen and sensory scores only in samples stored at 20°C. Arginine decreased while putrescine increased in all samples. A significant decrease (P < 0.05) in histidine was observed after 24 h of storage, which coincided with an increase in histamine after 36 h in samples stored at 20°C. Hypoxanthine concentrations were significantly correlated with the microbial species (P < 0.01) and sensory scores (P < 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors: Yuemei
authors: Y
authors: Zhang
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors: Na
authors: N
authors: Qin
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, People's Republic of China. luoyongkang@cau.edu.cn luoyongkang@263.net.
authors: Yongkang
authors: Y
authors: Luo
authors: College of Science, China Agricultural University, Beijing 100083, People's Republic of China.
authors: Huixing
authors: H
authors: Shen
mesh_terms: D000255:Adenosine Triphosphate / Q000378:metabolism*; D000333:Aeromonas; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis; D002347:Carps / Q000382:microbiology; D005506:Food Contamination; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage; D011549:Pseudomonas; D011700:Putrescine / Q000032:analysis; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D013649:Taste; D013696:Temperature
chemical_list: D001679:Biogenic Amines; D000255:Adenosine Triphosphate; D002103:Cadaverine; D011700:Putrescine