TY - JOUR
T1 - Concentration of biogenic amines in rainbow trout (Oncorhynchus mykiss) preserved in ice and its relationship with physicochemical parameters of quality
AU - Rodrigues, Bruna Leal
AU - Alvares, Thiago Silveira
AU - da Costa, Marion Pereira
AU - Lopes Sampaio, Guilherme Sicca
AU - De La Torre, César Aquiles Lázaro
AU - Mársico, Eliane Teixeira
AU - Conte Júnior, Carlos Adam
PY - 2013/4
Y1 - 2013/4
N2 - Biogenic amines are formed as a result of amino acid decarboxylation and are linked to food deterioration. Analysis of these metabolites may be of great importance to determine food quality. The aim of this study was to quantify the biogenic amines (putrescine and cadaverine), and evaluate the physicochemical parameters (pH, ammonia and total volatile bases) of rainbow trout meat (Oncorhynchus mykiss). Fifteen samples were packed in ice and transported in a Styrofoam container to the laboratory. Analyses were performed daily until the 15th day of storage. Biogenic amines concentrations and pH increased signifcantly throughout the storage period. No signifcant differences were observed in total volatile bases values over the time. Ammonia was detected after the 11th day of storage. Based on these results, cadaverine and putrescine may be used as a quality index of rainbow trout; however, total volatile bases may not be adequate parameter for this matrix.
AB - Biogenic amines are formed as a result of amino acid decarboxylation and are linked to food deterioration. Analysis of these metabolites may be of great importance to determine food quality. The aim of this study was to quantify the biogenic amines (putrescine and cadaverine), and evaluate the physicochemical parameters (pH, ammonia and total volatile bases) of rainbow trout meat (Oncorhynchus mykiss). Fifteen samples were packed in ice and transported in a Styrofoam container to the laboratory. Analyses were performed daily until the 15th day of storage. Biogenic amines concentrations and pH increased signifcantly throughout the storage period. No signifcant differences were observed in total volatile bases values over the time. Ammonia was detected after the 11th day of storage. Based on these results, cadaverine and putrescine may be used as a quality index of rainbow trout; however, total volatile bases may not be adequate parameter for this matrix.
KW - Biogenic amines
KW - Physicochemical parameters
KW - Quality index
KW - Rainbow trout
UR - http://www.scopus.com/inward/record.url?scp=84886442015&partnerID=8YFLogxK
U2 - 10.4172/2155-9546.1000174
DO - 10.4172/2155-9546.1000174
M3 - Artículo
AN - SCOPUS:84886442015
SN - 2155-9546
VL - 4
JO - Journal of Aquaculture Research and Development
JF - Journal of Aquaculture Research and Development
IS - 3
M1 - 1000174
ER -