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Open AccessArticle

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

1
Department of Fisheries, University of Tehran, Karaj 31587-77871, Iran
2
Department of Seafood Science and Technology, Tarbiat Modares University, Noor 64414-356, Iran
3
Department of Fisheries, Islamic Azad University, Jouybar Branch, Jouybar 47715-195, Iran
4
Department of Fisheries, University of Guilan, Sowmeh Sara 1144, Iran
5
Department of Anatomy and Animal Production, Faculty of Veterinary, University of Santiago de Compostela, Lugo E-27002, Galicia, Spain
6
Department of Organic Chemistry, Science Faculty, University of Santiago de Compostela, Lugo E-27002, Galicia, Spain
*
Author to whom correspondence should be addressed.
Molecules 2013, 18(12), 15464-15473; https://doi.org/10.3390/molecules181215464
Received: 6 November 2013 / Revised: 9 December 2013 / Accepted: 10 December 2013 / Published: 12 December 2013
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. View Full-Text
Keywords: delayed icing; biogenic amines; storage; fish; carp delayed icing; biogenic amines; storage; fish; carp
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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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