Formation of selected biogenic amines in carp meat

被引：63

作者：

Krízek, M ^{[1
]}

Pavlícek, T ^{[1
]}

Vácha, F ^{[1
]}

机构：

[1] Univ S Bohemia, Fac Agr, CZ-37005 Ceske Budejovice, Czech Republic

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2002年 / 82卷 / 09期

关键词：

biogenic amines; putrescine; freshwater fish; quality changes;

D O I：

10.1002/jsfa.1154

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Changes in biogenic amine content in carp (Cyprinus carpio) muscle were studied. Fish halves and minced fish meat were stored at 3 and 15degreesC. Both the temperature of storage and the type of meat processing had statistically important effects on the amine content. In another set of experiments, temperature and the preservative effects of Purac at various concentrations were tested. Purac can extend the shelf-life of fish halves stored at 3degreesC by about 5 days. Putrescine concentration is proposed as a chemical indicator of carp meat quality. Decomposition is apparent when the putrescine content in the meat exceeds 20 mg kg(-1). (C) 2002 Society of Chemical Industry.

引用

页码：1088 / 1093

页数：6

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