The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice
Masoud Rezaei, Naim Montazeri, Hadi Ershad Langrudi, Baba Mokhayer, Mohammad Parviz and Abdullah Nazarinia
Food Chemistry, Volume 103, Issue 1, 2007, Pages 150-154
2007
บทคัดย่อ
The biogenic amine content and related bacterial changes (Pseudomonas spp., psychrotrophic and mesophilic counts) in whole farmed rainbow trout (Oncorhynchus mykiss) were monitored during ice storage for 18 days (at 0, 3, 6, 9, 12, 15 and 18 days). Levels of putrescine, cadaverine and histamine, and bacterial loads, increased (P < 0.05) during storage, but tyramine was not detected in any of the tested samples. Concentration of putrescine ranged from 0.4 initially to 8.97 μg/g, and psychrotrophic microorganisms were dominant. The best linear regressions (correlations) were for putrescine and Pseudomonas spp. and psychrotrophs (r = 0.98), and for cadaverine with Pseudomonas spp. (r = 0.82). Putrescine content was a good quality marker. Histamine was detected only at later stages of storage and was therefore less suitable than the other biogenic amines as freshness indicator.