Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss)Preserved in Ice and its Relationship with Physicochemical Parameters of Quality
- *Corresponding Author:
- Dr. Carlos Adam Conte Junior
Laboratory of Physicochemical Control
Department of Food Technology
Fluminense Federal University
Rua Vital Brazil Filho, 64
Santa Rosa Niterói, Rio de Janeiro, Brazil
E-mail: [email protected]
Received Date: December 23, 2012; Accepted Date: January 23, 2013; Published Date: February 03, 2013
Citation: Rodrigues BL, Alvares TS, da Costa MP, Lopes Sampaio GS, de la Torre CAL, et al. (2013) Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss) Preserved in Ice and its Relationship with Physicochemical Parameters of Quality. J Aquac Res Development 4:174. doi:10.4172/2155-9546.1000174
Copyright: © 2013 Rodrigues BL, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Biogenic amines are formed as a result of amino acid decarboxylation and are linked to food deterioration. Analysis of these metabolites may be of great importance to determine food quality. The aim of this study was to quantify the biogenic amines (putrescine and cadaverine), and evaluate the physicochemical parameters (pH, ammonia and total volatile bases) of rainbow trout meat (Oncorhynchus mykiss). Fifteen samples were packed in ice and transported in a Styrofoam container to the laboratory. Analyses were performed daily until the 15th day of storage. Biogenic amines concentrations and pH increased significantly throughout the storage period. No significant differences were observed in total volatile bases values over the time. Ammonia was detected after the 11th day of storage. Based on these results, cadaverine and putrescine may be used as a quality index of rainbow trout; however, total volatile bases may not be adequate parameter for this matrix.