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Biogenic amines and nucleotide breakdown products of sodium acetate, sodium lactate, and sodium citrate treated seer fish (Scomberomorus commerson) during iced storage
Ist Teil von
Journal of food safety, 2019-06, Vol.39 (3), p.n/a
Ort / Verlag
Hoboken, USA: John Wiley & Sons, Inc
Erscheinungsjahr
2019
Link zum Volltext
Quelle
Wiley Online Library All Journals
Beschreibungen/Notizen
The present study communicates the effect of organic acid (2% each sodium acetate [NaA], sodium citrate [NaC], and sodium lactate [NaL]) treatment on the changes in K value and biogenic amines (BAs) during iced storage. Treatment with organic acid improved the sensory quality and extended the shelf life significantly (p < 0.05). Very low initial K value increased to >66% for all the samples on the day of sensory rejection. Putrescine, cadaverine, and histamine dominated among the BAs. BAs content was observed least for sample treated with NaA. Putrescine level was least for NaA followed by NaC < NaL < Control samples throughout the storage period whereas cadeverine and histamine level followed the order NaA < NaL < NaC < control samples. On the day of sensory rejection, Putrescine, cadaverine, and histamine ranged 2.2–10.9, 2.0–11.4, and 3.4–12.7 μg g−1, respectively. However, throughout the storage period both histamine and total BA content was within the limit prescribed by European commission and US Food and Drug Administration.
Practical applications
Demand for fish is on rise due to its health benefits. At the same time there is an increasing concern on the quality and safety of fish. Any advances which help in enhancing the shelf life of fish without compromising safety will be well accepted by the industry. Present study demonstrated that treating seer fish with organic acids improved the eating quality of fish and extended the shelf life significantly. Organic acid treated seer fish was safe with respect to histamine and other BAs throughout the study period. Treating with organic acid helps in transporting the healthful food commodity such as fish to distant places due to increased shelf life.