title: Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodon piceus) Fillets Stored at Different Temperatures.
abstract: Postmortem quality changes of black carp (Mylopharyngodon piceus) fillets stored at 20, 4, and 0°C (in ice) were determined in terms of pH value, K value, total volatile basic nitrogen, free amino acids, biogenic amines, drip loss, electrical conductivity (EC), sensory score, and microbial growth. The results showed that black carp fillets could maintain a good quality for 2, 9, and 12 days when stored at 20, 4, and 0°C, respectively. Pseudomonads, Aeromonas, and Enterobacteriaceae were the main spoilage bacteria in black carp. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, and tyramine increased significantly (P < 0.05) during storage at the three temperatures, but not spermidine and spermine, among which tyramine and putrescine were the main biogenic amines in black carp fillets. A significantly higher concentration of histamine (132.05 mg/kg on the third day) was detected in the samples stored at 20°C (P < 0.01) than at 4 and 0°C (0.62 to 3.28 mg/kg) throughout storage, indicating storage of samples at 20°C favored the formation of histamine. The accumulations of tyramine, cadaverine, and histamine were highly correlated with the productions of tyrosine, lysine, and histidine, respectively. Correlations between EC and sensory, physical, chemical, and microbial parameters at the three storage temperatures showed that EC could be used as a better quality indicator to assess the overall quality of fish stored at 4 and 0°C (low temperature) than at 20°C.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Hongbing
authors.initials: H
authors.lastname: Fan
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Xiaochang
authors.initials: X
authors.lastname: Liu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Hui
authors.initials: H
authors.lastname: Hong
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Song
authors.initials: S
authors.lastname: Shen
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Xu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Ligeng
authors.initials: L
authors.lastname: Feng
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China. luoyongkang@cau.edu.cn luoyongkang@263.net.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
mesh_terms: D000333:Aeromonas / Q000254:growth & development / Q000302:isolation & purification; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002347:Carps; D003080:Cold Temperature; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D061353:Food Storage / Q000379:methods*; D009584:Nitrogen / Q000032:analysis; D011549:Pseudomonas / Q000254:growth & development / Q000302:isolation & purification; D013696:Temperature
chemical_list: D001679:Biogenic Amines; D009584:Nitrogen