Partager

Changements observés dans les amines biogènes et les composés à base d'ATP (adenosine triphosphate) et leur rapport avec d'autres changements en matière de qualité notés chez la carpe commune (Cyprinus carpio var. Jian) entreposée à 20 et 0°C.

Changes in biogenic amines and ATP-related compounds and their relation to other quality changes in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C.

Auteurs : ZHANG Y., QIN N., LUO Y., et al.

Type d'article : Article

Résumé

Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 l mol/g after 12 h at 20°C and to 4.72 l mol/g after 3 days at 0°C. Putrescine and cadaverine were the dominant amines in carp and their concentrations were significantly correlated (P < 0.05) with total volatile basic nitrogen and sensory scores in all samples during the storage. Significant correlations also were observed between histamine and total volatile basic nitrogen and sensory scores only in samples stored at 20°C. Arginine decreased while putrescine increased in all samples. A significant decrease (P < 0.05) in histidine was observed after 24 h of storage, which coincided with an increase in histamine after 36 h in samples stored at 20°C. Hypoxanthine concentrations were significantly correlated with the microbial species (P < 0.01) and sensory scores (P < 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.

Détails

  • Titre original : Changes in biogenic amines and ATP-related compounds and their relation to other quality changes in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C.
  • Identifiant de la fiche : 30015720
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 78 - n. 9
  • Date d'édition : 09/2015
  • DOI : http://dx.doi.org/10.4315/0362-028X.JFP-15-127

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation