Biogenic amines in vacuum packed and non-vacuum packed flesh carp (Cyprinus carpio) stored at different temperatures

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F04%3A00005387" target="_blank" >RIV/60076658:12220/04:00005387 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Biogenic amines in vacuum packed and non-vacuum packed flesh carp (Cyprinus carpio) stored at different temperatures

Original language description

Samples of carp flesh (Cyprinus carpio), vacuum and non-vacuum packed were stored at 3°C and 15°C. Chemical, sensory and microbial quality was observed throughout the storage time to determine the changes that took place and to evaluate the effect of both storage temperature and the means of packaging. Seven biogenic amines viz. putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine were determined. Putrescine and cadaverine showed the best correspondence with the sensory and microbial states of the samples. Low storage temperature had a dominant effect, resulting in low biogenic amine contents and better quality of samples. The effect of vacuum packaging was less obvious, especially in samples kept at 15°C. Application of vacuum packaging at 3°C prolonged the shelf life by about 4 - 5 days.

Czech name

Biogenní aminy ve vakuově baleném a volně baleném mase kapra (Cyprinus carpio) skladovaném při různých teplotách

Czech description

Samples of carp flesh (Cyprinus carpio), vacuum and non-vacuum packed were stored at 3°C and 15°C. Chemical, sensory and microbial quality was observed throughout the storage time to determine the changes that took place and to evaluate the effect of both storage temperature and the means of packaging. Seven biogenic amines viz. putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine were determined. Putrescine and cadaverine showed the best correspondence with the sensory and microbial states of the samples. Low storage temperature had a dominant effect, resulting in low biogenic amine contents and better quality of samples. The effect of vacuum packaging was less obvious, especially in samples kept at 15°C. Application of vacuum packaging at 3°C prolonged the shelf life by about 4 - 5 days.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

88

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

185-191

UT code for WoS article

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EID of the result in the Scopus database

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