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Amino acid decarboxylase activity and other chemical characteristics as related to freshness loss in iced cod (Gadus morhua).

Author(s) : HERNÁNDEZ-HERRERO M., DUFLOS G., MALLE P., et al.

Type of article: Article

Summary

Biogenic amine levels and other biochemical indicators were measured to study the safety of and loss of freshness in iced Atlantic cod. Biogenic amine content exhibited high variability during iced storage. Ornithine and lysine decarboxylase activity increased at the end of the storage period. Amino acid activity was probably generated by endogenous amino acid decarboxylases of raw fish. No statistical differences were observed in the total volatile base fraction or in the ammonia or monomethylamine contents during iced storage. However, trimethylamine contents showed a significant exponential relationship with time and sensory score. Cod formed inosine as the major metabolite of IMP. The H and G indices showed a linear relationship with time and sensory score and served as good indicators of cod freshness quality. IMP, K, Ki and P served as indicators of freshness lost during the early stages of chilled storage of cod.

Details

  • Original title: Amino acid decarboxylase activity and other chemical characteristics as related to freshness loss in iced cod (Gadus morhua).
  • Record ID : 2003-0294
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 7
  • Publication date: 2002/07
  • Document available for consultation in the library of the IIR headquarters only.

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