Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4°C

The formation of eight biogenic amines (BAs), total volatile base nitrogen (TVB-N), aerobic plate counts (APC), and sensory evaluation in crucian carp (Carassius auratus) during storage in ice and at 4 degrees C were investigated. The sum of contents of all eight biogenic amines (SBA) in crucian carp increased from 49.82 to 197.09 mg/kg on day 36 when stored in ice and from 49.82 to 219.35 mg/kg on clay 24 when stored at 4 degrees C. TVB-N content increased with storage time; good relationships between TVB-N content and SBA were observed during storage in ice and at 4 degrees C (R-2 = 0.95 and 0.93, respectively). APC of all samples significantly (P<0.05) increased with storage time in the first 12 days and toward the end of the storage period, there were only minor changes; good relationships between APC and SBA were observed during storage in ice and at 4 degrees C (R-2 = 0.96 and 0.58, respectively). According to sensory evaluation results, the crucian carp became unacceptable on days 24 and 16 during storage in ice and at 4 degrees C, respectively. Putrescine and tyramine contents could be good quality evaluation indices for crucian carp during storage.