Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Abstract

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds (Y/M), number of microrganisms in coliform group (CG), number of fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have been determined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted speciemens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept -18 ºC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High Performance Liquid Chromatography (HPLC) method. According to the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish (FGF) samples, psychophilic microorganisms constitute the dominant microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in “good” quality class in terms of sensory evaluations. It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.

Keywords

• Biogenic amines,frozen carp fish,microbiological and chemical properties,sensory properties

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