Journal
FOOD CHEMISTRY
Volume 132, Issue 1, Pages 367-372Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.10.094
Keywords
Biogenic amines; Polyamines; Putrescine; Histamine; Trout; Fish; Irradiation; Quality changes
Funding
- Czech Ministry of Education [600 766 5806]
- Czech Science Foundation GACR [P503/11/1417]
- NAZV [QH71011]
- GAJU [067/2010/Z]
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The effects of vacuum packaging followed by high-energy electron beam irradiation on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were irradiated at doses of 0.25, 0.50, 0.75, 1.0 and 2.0 kGy. The control and treated packs were stored at 3.5 degrees C for up to 28, 42, 70 and 98 days (control - 0, 0.25, 0.50 and >0.50 kGy respectively). The content of seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the irradiation dose and organoleptic properties. Samples of good quality contained less than 10 mg/kg of each of these amines. The polyamines spermidine and spermine did not show statistically significant changes with the irradiation dose and the time of storage. With few exceptions, histamine was not detected in the samples treated with radiation. Tryptamine was not detected in any of the samples. (C) 2011 Elsevier Ltd. All rights reserved.
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