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Abstrakt
Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss)Preserved in Ice and its Relationship with Physicochemical Parameters of Quality
Bruna Leal Rodrigues ,Thiago Silveira Alvares ,Marion Pereira da Costa ,Guilherme Sicca Lopes Sampaio ,César Aquiles Lázaro de la Torre ,Eliane Teixeira Mársico ,Carlos Adam Conte Júnior *
Biogenic amines are formed as a result of amino acid decarboxylation and are linked to food deterioration. Analysis of these metabolites may be of great importance to determine food quality. The aim of this study was to quantify the biogenic amines (putrescine and cadaverine), and evaluate the physicochemical parameters (pH, ammonia and total volatile bases) of rainbow trout meat (Oncorhynchus mykiss). Fifteen samples were packed in ice and transported in a Styrofoam container to the laboratory. Analyses were performed daily until the 15th day of storage. Biogenic amines concentrations and pH increased significantly throughout the storage period. No significant differences were observed in total volatile bases values over the time. Ammonia was detected after the 11th day of storage. Based on these results, cadaverine and putrescine may be used as a quality index of rainbow trout; however, total volatile bases may not be adequate parameter for this matrix.