Determination of Biogenic Amine Formation, Microbiological and Sensory Changes in Carp (Cyprinus carpio L., 1758) Stored at Cold (4 °C)

Abstract

In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole (Cold Whole Fish/CWF) and cleaned (Cold Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days, was aimed to determine the shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes (Total Aerobic Mesophilic Microorganism (TAM), Total Aerobic Psychrophilic Microorganism (TAP), Pseudomonas spp. (PS), Yeast/Mold (Y/M), Coliform microorganism (CG), Fecal Streptococcus (FS), Enterobactericeae group microorganism (EB) and Lactobacillus-Leuconostoc-Pediococcus group microorganism (LB) counts), chemical (pH and Total Volatile Basic Nitrogen (TVB-N)), sensory analysis evaluation and biogenic amine (tryptamine (TRM), β-phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM)) levels detected by using High Performance Liquid Chromatography (HPLC). According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

Keywords

• Biogenic Amines
• Chromatography
• Microbiology
• Carp
• Storage

Soğukta (4 °C) Muhafaza Edilen Sazan Balıklarında (Cyprinus carpio L., 1758) Biyojenik Amin Oluşumu, Mikrobiyolojik ve Duyusal Değişiliklerin Belirlenmesi

Abstract

Bu araştırmada; 4 °C’de 14 gün süreyle muhafaza edilen bütün (Soğukta Bütün Balık/SBB) ve temizlenmiş (Soğukta Temiz Balık/STB) sazan balığı örneklerinin (Cyprinus carpio L., 1758) mikrobiyal yükü, kimyasal parametreleri, duyusal analiz puanları ve biyojen amin konsantrasyonları saptanarak raf ömürlerinin belirlenmesi hedeflenmiştir. Depolamanın 0, 2., 4., 6., 8., 10., 12., ve 14. günlerinde sazan örneklerinin mikrobiyolojik, kimyasal ve duyusal analiz değerlendirmeleri ile örneklerin yüksek basınçlı sıvı kromatografisiyle (HPLC) biyojen amin düzeyleri saptanmıştır. Araştırmanın sonuçlarına göre; SBB ve STB örneklerinde muhafaza süresince Toplam Aerobik Psikrofilik Mikroorganizma (TAP) ve Pseudomonas spp.’lerin hakim mikroflorayı oluşturdukları, TVB-N yönünden 10. güne kadar kabul edilebilir değerlerin aşılmadığı ve duyusal analiz değerlendirmelerine göre ise 6. günden sonra tüketilebilir nitelikte olmadıkları tespit edilmiştir. Soğukta muhafaza edilen örneklerin her iki uygulama şeklinde de putresin ve kadaverinin dominant biyojen aminler olduğu belirlenmiştir. Örneklerin duyusal olarak reddedildiği 8. gündeki mikrobiyolojik değerler baz alındığında sazan balıklarının bütün halde muhafaza edilmesinin temizlenerek muhafaza edilmesinden daha güvenli olduğu saptanmıştır. Ayrıca, sazan balıklarında tazeliğin belirlenmesinde putresin ve kadaverinin indikatör biyojen aminler olarak değerlendirilebileceği düşünülmektedir.

Keywords

• Biyojenik aminler
• Kromatografi
• Mikrobiyoloji
• Muhafaza
• Sazan

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