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Effets de la concentration saline sur la formation d'amines biogéniques et les changements qualitatifs dans des filets de carpe de roseau (Ctenopharyngodon idellus) entreposés à 4 et 20 °C.

Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20°C.

Auteurs : WANG H., LUO Y., YIN X., et al.

Type d'article : Article

Résumé

The effects of different salt concentrations on the quality changes of grass carp (Ctenopharyngodon idella) fillets were evaluated in terms of biogenic amines, adenosine triphosphate and its related compounds, sensory attributes, total volatile basic nitrogen (TVB-N), and total viable counts during 4 and 20°C storage. Grass carp fillets were brined in solutions of 2% NaCl (T1) and 10% NaCl (T2), and unsalted carp fillets were used as controls (CK). T1 and T2 showed higher sensory scores than CK. According to the TVB-N values, CK, T1, and T2 could maintain the freshness of carp for approximately 9, 12, and 27 days, respectively, when stored at 4°C. The higher salt concentration had better inhibitory effect on the accumulation of some biogenic amines, such as tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), and cadaverine (CAD). TVB-N of untreated grass carp fillets showed a significant (P < 0.05) correlation with TRM, PHE, PUT, and CAD during storage. PUT and CAD showed a significant (P < 0.05) correlation with TVB-N for T2 at 20°C and T1 at 4°C.

Détails

  • Titre original : Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20°C.
  • Identifiant de la fiche : 30011362
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 77 - n. 5
  • Date d'édition : 05/2014
  • DOI : http://dx.doi.org/10.4315/0362-028X.JFP-13-244

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