Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.44, sa.10, ss.1966-1972, 2009 (SCI-Expanded)
P>European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14-18 days. Initial inosine monophosphate (IMP) level was 12.6 mu mol g-1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g-1 fish. Total viable count in European catfish increased rapidly with storage time and reached < 109 cfu g-1 when the fillets were not acceptable for consumption.