Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss)Preserved in Ice and its Relationship with Physicochemical Parameters of Quality

Abstract

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 significantly throughout the storage period. No significant 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.

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

“…The total plate count of psychrotrophic microorganisms on both the surface of the samples, and in muscle tissue is lower in comparison with this one of facultative anaerobic mesophilic microorganisms (Table 3). Similarly to our results the super chilled storage at -2.2°C of fillet portions of farmed Atlantic cod (Gadus morhua) showed increased shelf life with respect to reduced growth of sulphide producing bacteria compared to ice chilled [36]; super chilled (-1.5°C) storage of aerobically packed cod (Gadus morhua) fillets was characterized by the growth of specific spoilage organisms and the production of microbial metabolites measured by an electronic nose [49]. When supper chilling combines with natural additives, and modified atmosphere packaging (MAP) the shelf-life prolongs to 22 days of Fernández [50] to 24 days to Sivertsvik [51] for Atlantic salmon (Salmo salar) fillets, and to 13 days only for farmed spotted wolf-fish (Anarhichas minor) [52] (Table 3).…”

Chemical Quality Indices for Freshness Evaluation of Fish

“…Other freshness indices have been pointed out for different fish species based on the correlation of biogenic amine increase with storage period, such as cadaverine concentration in salmon (Salmo gairdneri) (Yamanaka et al, 1989), cadaverine and agmatine content in smooth weakfish (Ruiz-Capillas and Moral, 2001) and putrescine and cadaverine content in trouts of the Oncorhynchus keta species (Rezaei et al, 2007;Rodrigues et al, 2013).…”

“…After fish death, there is a gradual loss of freshness due to a series of post mortem enzymatic and bacterial reactions that determine the emergence of undesired odors and flavors due to the formation of organic compounds and the development of microorganisms that can be hazardous for the consumer (Mukundan et al, 1986;Gram and Dalgaard, 2002;Andrade et al, 2012;Cardozo et al, 2013;Rodrigues et al, 2013).…”

“…However, it does not take into account other metabolites formed during a fish spoilage process that have been used for some time as quality indices, such as adenosine triphosphate degradation products and the presence of other biogenic amines (Carmo et al, 2010;Monteiro et al, 2010;Silva et al, 2011, Andrade et al, 2012Rodrigues et al, 2013).…”

Procedimentos ômicos aplicados em qualidade e segurança de pescado

“…Therefore, there is a need for changes in the official parameters and for more advanced analytical methodologies indicated in some studies (MONTEIRO et al, 2012;RODRIGUES et al, 2012;CARNEIRO et al, 2013;CUNHA et al, 2013;RODRIGUES et al, 2013;ANDRADE et al, 2014;BORGES et al, 2014;MONTEIRO et al, 2014;PALMEIRA et al, 2014).…”