Record Details

DSpace at CIFT

View Archive Info
 

Metadata

 
Field Value
 
Title Formation of biogenic amines and associated biochemical and microbial attributes of whole sutchi catfish (Pangasianodon hypophthalmus) during iced storage
 
Names Laly, S.J.
Jeyakumari, A.
Kumar, K.A.
Sankar, T.V.
Lalitha, K.V.
Ninan, G.
Date Issued 2019 (iso8601)
Abstract Sutchi catfish (Pangasianodon hypophthalmus) is a highly preferred farmed
species that is produced in huge quantities. Meat from ice-stored (4 ± 2°C)
whole Sutchi catfish was evaluated for formation of biogenic amines, such
as putrescine, cadaverine, histamine (HIM), agmatine, tyramine, spermine,
and spermidine, and compared with biochemical, microbial, and sensory
attributes during 22 days. Analysis of content of biogenic amines in the
meat was carried out by liquid chromatography with tandem mass spectrometry
using a without derivatization method. Three amines, namely, tyramine,
spermidine, and spermine, were only present on 0th day of storage.
Presence of cadaverine was noticed from 9th day onwards, where the
aerobic plate count (APC) reached 4.85 log CFU/g. Putrescine was detected
on the 22nd day of storage, where the APC crossed 7 log CFU/g. HIM was
detected in lower quantities from 3rd day onwards. A shelf life of 15 days
was determined based on sensory and microbiological evaluation. Although
the samples were biochemically acceptable throughout the storage period,
APC exceeded the limit on day 19, and the gradual increase of H2
S-producing bacteria, Brochothrix thermosphacta, Aeromonas, and
Enterobacteriaceae, was observed during storage.
Genre Article
Identifier J. Aquat. Food Product Technol. 28(2):221-232