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Formation of selected biogenic amines in carp meat
Author(s) -
Křížek Martin,
Pavlíček Tomáš,
Vácha František
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1154
Subject(s) - putrescine , cyprinus , carp , preservative , food science , chemistry , fish <actinopterygii> , common carp , shelf life , fishery , biology , biochemistry , enzyme
Changes in biogenic amine content in carp ( Cyprinus carpio ) muscle were studied. Fish halves and minced fish meat were stored at 3 and 15 °C. Both the temperature of storage and the type of meat processing had statistically important effects on the amine content. In another set of experiments, temperature and the preservative effects of Purac at various concentrations were tested. Purac can extend the shelf‐life of fish halves stored at 3 °C by about 5 days. Putrescine concentration is proposed as a chemical indicator of carp meat quality. Decomposition is apparent when the putrescine content in the meat exceeds 20 mg kg −1 . © 2002 Society of Chemical Industry