Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

The Chinese traditional dry-cured grass carp fish (Layu) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layu A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layu B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 degrees C had lower amount biogenic amines (Layu A: 112.2 similar to 579.5; Layu B: 144 similar to 593.8 mg/kg DW) than those at 20 degrees C (Layu A: 112.2 similar to 974.8; Layu B: 144 similar to 773.4 mg/kg DW), indicating that low temperature storage was a safer procedure.