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

Yıl 2019, Cilt: 8 Sayı: 4, 1302 - 1315, 24.12.2019

Tuncer Çakmak Yakup Can Sancak

https://doi.org/10.17798/bitlisfen.649996

Öz

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.

Anahtar Kelimeler

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

Proje Numarası

2009-SBE-D081

Kaynakça

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