Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 degrees C)

ÖZOĞUL F., ÖZOĞUL Y., Kuley E.

FOOD CHEMISTRY, vol.108, no.3, pp.933-941, 2008 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 108 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodchem.2007.11.070
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.933-941
  • Keywords: white grouper, TVB-N, biogenic amines, nucleotide degradation products, K values, BASS DICENTRARCHUS-LABRAX, BREAM SPARUS-AURATA, EEL ANGUILLA-ANGUILLA, CLING FILM, ADENOSINE-TRIPHOSPHATE, FRESHNESS ASSESSMENT, QUALITY ASSESSMENT, ALUMINUM FOIL, SEA, FISH
  • Çukurova University Affiliated: Yes

Abstract

Sensory (cooked and uncooked), chemical (proximate composition, TVB-N, nucleotide degradation products and biogenic amines) and microbiological quality (TVC and total coliform) changes were investigated during storage of ungutted white grouper kept in ice and at chill temperature (4 degrees C). According to the sensory assessment, the shelf life of white grouper was 16 days in ice and 4 days for fish stored at chill temperature. TVB-N values increased with storage time. Amines found in white grouper stored in ice were TMA, putrescine, cadaverine, 2-phenylethylamine, dopamine, agmatine, tryptamine and serotonin. Histamine, spermine, spermidine were never detected with either storage condition. The acceptability limit in terms of microbial count was exceeded at 8 days in ice and at 4 days for fish stored at chill temperature. Total coliform count was 2.8 log(10) cfu/ml at 1 day and reached 10(5) cfu/ml for both storage conditions. (c) 2007 Elsevier Ltd. All rights reserved.