Affiliation:
1. 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
2. 2Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, People's Republic of China
Abstract
ABSTRACT
To estimate biogenic amines and changes in quality of rainbow trout (Oncorhynchus mykiss) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at −3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R2 > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from −3 to 15°C (270 to 288 K).
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
2 articles.
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