Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2 +/- 1 degrees C

Kuley E., Ozogul F., Ozogul Y.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, sa.5, ss.582-591, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221 Sayı: 5
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-005-0081-3
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.582-591
  • Anahtar Kelimeler: biogenic amines, nucleotide degradation, aluminium foil, cling film, HERRING CLUPEA-HARENGUS, MODIFIED ATMOSPHERE, SPARUS-AURATA, SENSORY CHANGES, ICE STORAGE, SHELF-LIFE, BIOCHEMICAL-CHANGES, QUALITY, FISH, WHOLE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Biogenic amines and nucleotide degradation products of sea bream stored in ice, wrapped in aluminium foil (WAF) and in cling film (WCF) at 2 +/- 1 degrees C were investigated by using a rapid HPLC method. Results obtained from this study showed that for household purposes packing fish in different materials has a little effect on the biogenic amines formation and nucleotide degradation products. The highest decrease of IMP content was observed for sea bream in WAF, followed by WCF. INO values showed a fluctuation and remained below the levels of 5.5 mu mol/g for all storage conditions. Hx value constantly increased with the storage time during chilled storage. For all of the storage condition, K and Ki value increased linearly with storage time. At the end of the storage period, K, Ki, H and G value reached 60-76%, 65-81%, 30-54% and 89-173%, respectively. Among biogenic amines, (trimetylamine) TMA, putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, beta-phenylalanine and histamine were detected during storage period. TMA and putrescine were observed to increase linearly during storage period. Histamine production was only found at the end of storage period. The highest histamine values for fish wrapped in aluminium foil were 6.4 mg/100 g and fish wrapped in cling film was 4.6 mg/100 g.