Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions

被引:21
作者
Du, WX
Huang, TS
Kim, J
Marshall, MR
Wei, CI
机构
[1] Auburn Univ, Dept Nutr & Food Sci, Auburn, AL 36849 USA
[2] Univ Florida, Dept Food Sci & Human Nutr, Gainesville, FL 32611 USA
[3] Mokpo Natl Univ, Coll Engn, Dept Food Engn, Chonnam 534729, South Korea
关键词
mahi-mahi; AromaScan; biogenic amine; cadaverine; histamine;
D O I
10.1021/jf0011135
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degreesC for 0,1, 3, and 5 days was determined using biogenic amine analysis, microbial counts, and sensory evaluation (by a sensory test panel and an AromaScan). Biogenic amines in methanol extracts from mahi-mahi samples were analyzed using capillary electrophoresis (CE) with ultraviolet detection sit 210 nm and a gas chromatography (GC) method that can simultaneously determine the contents of putrescine, cadaverine, histamine, spermidine, and spermine within 20 min after pentafluoropropionic anhydride derivatization. A good correlation(R-2 = 0.99) was found between CE and GC methods for detecting histamine in mahi-mahi. Fish quality deteriorated and correlated with increasing microbial numbers. Biogenic amines may be useful indicators for mahi-mahi quality and safety. AromaScan was able to correlate quality changes for mahi-mahi in microbiological and sensory analyses.
引用
收藏
页码:527 / 534
页数:8
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