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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Biogenic Amines Formation and its Relation to Microbiological in air-Packaged Channel Catfish (Clarias gariepinus) Fillets stored at -0.7oC and 4oC

1Yingchun Zhu, 2Lizhen Ma, 3Kunsheng Zhang and 1Hua Yang
1College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801
3Department of Food Science, Tianjin Agricultural University, Tianjin 300384
3School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, P.R. China
Advance Journal of Food Science and Technology  2016  4:293-298
http://dx.doi.org/10.19026/ajfst.11.2413  |  © The Author(s) 2016
Received: May ‎25, ‎2015  |  Accepted: June ‎22, ‎2015  |  Published: June 05, 2016
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Abstract

The biogenic amines formation in catfish (Clarias gariepinus) fillets with Air-Package (AP) kept for 15 days at -0.7°C and 10 days at 4°C were investigated using seven biogenic amines, Total Viable Counts (TVC) and psychrophilic Counts (PC). All amines, except spermidine and spermine in the fillets increased with time during storage at both temperatures. The change of putrescine, cadaverine, histamine and tyramine showed the best correspondence with microbial states of the samples suggesting the microbial pathways. Low storage temperature (- 0.7°C) had a dominant effect, resulting in lower biogenic amine content. The observed shelf-life of catfish fillet were 7 days for 4°C sample and 10 days for -0.7°C sample. Hence, storage at -0.7°C can effectively extend the shelf life 3 days.

Keywords:

Biogenic amines, channel catfish, microbiology, quality change,

References