scholarly journals Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 164-170
Author(s):  
Kateřina Matějková ◽  
Martin Křížek ◽  
Eva Dadáková ◽  
František Vácha ◽  
Tamara Pelikánová
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Time ◽  
Sensory Properties ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Fish Flesh ◽  
Control Samples

Contents of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of rainbow trout (Oncorhynchus mykiss). Fish flesh was treated using a solution of chitosan (2%, w/v) or monoacylglycerols (monocaprylin C8, monocaprin C10, 5%, w/v). The control and treated packs were stored at 3.5 °C for up to 25 days. Samples of good quality did not contain more than 30 mg kg–1 of either putrescine or cadaverine. Exceeding this limit was usually followed by a worsening of the sensory properties of samples. Chitosan was found to be the most potent additive, prolonging the storage time of fillets by approximately four times, compared to control samples. Histamine was not found in any sample treated with chitosan. of the monoacylglycerols, C8 was more efficient compared to C10. All additives are easily applicable to the surface of fish flesh.

Biogenic Amines and Predictive Models of Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets during Storage

2017 ◽  
Vol 80 (2) ◽  
pp. 279-287 ◽  
Author(s):  
Qingzheng Li ◽  
Jian Lv ◽  
Longteng Zhang ◽  
Zehong Dong ◽  
Ligeng Feng ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Biogenic Amines ◽  
Storage Time ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Significant Difference ◽  
Different Temperatures ◽  
Relative Errors ◽  
Experimental Values

ABSTRACT To estimate biogenic amines and changes in quality of rainbow trout (Oncorhynchus mykiss) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at −3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R2 > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from −3 to 15°C (270 to 288 K).

scholarly journals Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

2017 ◽  
Vol 54 (10) ◽  
pp. 3268-3277 ◽  
Author(s):  
Clemencia Chaves López ◽  
Annalisa Serio ◽  
Costanza Montalvo ◽  
Cristina Ramirez ◽  
José Angel Peréz Álvarez ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Rainbow Trout Oncorhynchus Mykiss

Relation of Biogenic Amines' Formation with Microbiological and Sensory Attributes inLactobacillus-Inoculated Vacuum-Packed Rainbow Trout (Oncorhynchus mykiss) Fillets

2006 ◽  
Vol 54 (12) ◽  
pp. 4277-4283 ◽  
Author(s):  
Panagiota Katikou ◽  
Dimitrios Georgantelis ◽  
Evangelos K. Paleologos ◽  
Ioannis Ambrosiadis ◽  
Michael G. Kontominas
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Biogenic Amines ◽  
Sensory Attributes ◽  
Rainbow Trout Oncorhynchus Mykiss

The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice

2007 ◽  
Vol 103 (1) ◽  
pp. 150-154 ◽  
Author(s):  
Masoud Rezaei ◽  
Naim Montazeri ◽  
Hadi Ershad Langrudi ◽  
Baba Mokhayer ◽  
Mohammad Parviz ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Biogenic Amines ◽  
Rainbow Trout Oncorhynchus Mykiss

Evaluation of the effect of live haulage on metabolites and fillet texture of rainbow trout (Oncorhynchus mykiss)

1995 ◽  
Vol 31 (10) ◽  
pp. 233-237 ◽  
Author(s):  
T. Ostenfeld ◽  
S. Thomsen ◽  
S. Ingólfdóttir ◽  
B. Rønsholdt ◽  
E. McLean
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Muscle Glycogen ◽  
Dark Muscle ◽  
Flesh Quality ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Fish Flesh ◽  
Road Haulage ◽  
Muscle Ph ◽  
Textural Parameters

Changes in metabolites and meat texture of pan-sized live rainbow trout (Oncorhynchus mykiss), were examined following commercial, international road haulage. Significant (P < 0.001) increases in water, NH4+ and pH were detected during haulage. Transportation decreased (P < 0.05) dark muscle glycogen and L-lactate. Textural parameters, including hardness, elasticity, and breakpoint of the raw fillet, were unaffected by the haulage process. Muscle pH increased (P < 0.05) both in fish exposed to starvation and transportation when compared to reference fish. The results obtained indicate that haulage has limited effects upon fish flesh quality.

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