Chemical Quality Indices for Freshness Evaluation of Fish

Abstract

The compounds formed in fish spoilage process have been frequently used to assess the quality of different species. Quality indices based mainly on the concentration of the products of nucleotide degradation and biogenic amine content have been proposed. However, these indicators must be calculated considering intrinsic and extrinsic factors that may affect both, biogenic amine formation and nucleotide degradation rate and pattern. In relation to the analytical methods, regardless the methodology chosen, the extraction stage is critical. High performance liquid chromatography is the technique indicated for both, biogenic amine analysis and determination of nucleotide degradation products.

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

“…The results obtained in the present study are in a good agreement with those reported by Özyurt et al (2009), Bahmani et al (2011) and Andrade et al (2014).…”

Impact of time and temperature of storage on the spoilage of swordfish and the evolution of biogenic amines through a multiway model

“…The most widely used analytical methods for the determination of BAs in foods have recently been reviewed while determinations in fish can be consulted in Andrade et al This latter reference extensively reviews extraction steps and the derivatives used for the fluorimetric detection in chromatography since BAs in general have no native fluorescence.…”

“…Many indices have been described in the literature as quality indicators of foods. A detailed review shows that they are all based on the CAD content, either in isolation or as the sum of other BAs (CAD + PUT, CAD + agmatine, or CAD + HIS + PUT + TYR). Other authors have proposed the ratio (CAD + HIS + PUT) / (SPM + SPD) and also the variant (CAD + HIS + PUT) / (1 + SPM + SPD) as a quality index; even a fuzzy logic model has been applied in Zare and Ghazali to stablish a new index.…”

“…However, the question of the validity of these indices remains open. Andrade et al conclude that quality indices based on BAs content must be calculated considering intrinsic and extrinsic factors that may affect both biogenic amine formation and nucleotide degradation rate and pattern. In Mendes, authors affirm that no correlation was observed for HIS or other amine levels and the degree of fish decomposition.…”

“…In particular, the storage conditions may favor one or other mechanism for formation of BAs. Andrade et al refers to a research in which the formation of these amines is directly influenced by the storage temperature. However, other authors indicate that there are changes in HIS, CAD, PUT, agmatine, and volatile basic nitrogen contents when they were examined in sardine and other fish during ice storage and storage at room temperature, concluding that the BAs content varies greatly depending on the fish species analyzed and the storage method.…”