Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874115" target="_blank" >RIV/62157124:16270/16:43874115 - isvavai.cz</a>
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S002364381530311X" target="_blank" >http://www.sciencedirect.com/science/article/pii/S002364381530311X</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2015.11.020" target="_blank" >10.1016/j.lwt.2015.11.020</a>

Result language
angličtina
Original language name
Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage
Original language description
The aim of the study was to establish quantitative and qualitative composition of proteins (amino acids profile), digestible lipids (fatty acids profile of triacylglycerols) and to monitor biogenic amines (especially histamine) content of escolar fish (Lepidocybium flavobrunneum) in vacuum and vacuum skin packaging (VSP) during 9 days of storage at +2 +/- 2 degrees C. L flavobrunneum Fillets packed in vacuum were used for comparison as control samples. The obtained results from our research showed that escolar fish contains higher amount of essential amino acids (70.63 +/- 3.61 mg/kg) and good ratio between essential and non essential amino acids (0.95 +/- 0.09). Oleic and elaidic fatty acids were the most abundantly present in our samples (28.115 +/- 4.44%). Initial values of biogenic amines sum were low but they increased significantly (p<0.05) after 9 days of storage at +2 +/- 2 degrees C, and consequently VSP and vacuum packaging can be recommended for storage at +2 +/- 2 degrees C during 7 days, but not for 9 days of storage, due to higher histamine content (after 7 days VSP: 2131 mg/kg; after 9 days VSP: 376.96 mg/kg).
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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