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Effects of E‐beam irradiation and vacuum packaging on biogenic amines formation in common carp ( Cyprinus carpio ) fillets
Author(s) -
Aflaki Fereydoon,
Ghoulipour Vanik,
Saemian Nader,
Shiebani Shahab,
Tahergorabi Reza
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12868
Subject(s) - cadaverine , cyprinus , putrescine , shelf life , common carp , chemistry , carp , vacuum packing , food science , tryptamine , spermidine , irradiation , tyramine , fishery , biology , fish <actinopterygii> , biochemistry , physics , nuclear physics , enzyme
Summary The effects of vacuum packaging followed by E‐beam irradiation treatment on the shelf life of common carp ( Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index ( BAI ), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients ( r < −0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.