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Molecules 2013, 18(12), 15464-15473; doi:10.3390/molecules181215464
Article

Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio)

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Received: 6 November 2013 / Revised: 9 December 2013 / Accepted: 10 December 2013 / Published: 12 December 2013
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Abstract

The variation of six biogenic amines (BAs) and total viable count (TVC) in common carp (Cyprinus carpio) stored in ice with 0, 4 and 8 h delay before icing was evaluated in a period of 4 days. Delayed icing led to significant (p < 0.05) increases in TVC throughout the period of storage and showed a good correlation with BAs content. The obtained data showed that putrescine and cadaverine were predominant in all samples and it was indicated that they could be proper indicators to determine the carp quality. Spermidine and spermine increased slightly toward the end of storage and the levels of dangerous BAs (histamine and tyramine) were under the limit over the period. As a result, it is indicated that delaying time affects on formation of BAs and the effect in samples with 8 h delay was significantly (p < 0.05) more than those with 0 and 4 h delay.
Keywords: delayed icing; biogenic amines; storage; fish; carp delayed icing; biogenic amines; storage; fish; carp
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Hosseini, S.V.; Hamzeh, A.; Moslemi, M.; Lashkan, A.B.; Iglesias, A.; Feás, X. Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio). Molecules 2013, 18, 15464-15473.

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