标题：Biogenic Amines Formation and its Relation to Microbiological in air-Packaged Channel Catfish ( Clarias gariepinus ) Fillets stored at -0.7 o C and 4 o C
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：4
页码：293-298
DOI：10.19026/ajfst.11.2413
出版社：MAXWELL Science Publication
摘要：The biogenic amines formation in catfish ( Clarias gariepinus ) fillets with Air-Package (AP) kept for 15 days at -0.7°C and 10 days at 4°C were investigated using seven biogenic amines, Total Viable Counts (TVC) and psychrophilic Counts (PC). All amines, except spermidine and spermine in the fillets increased with time during storage at both temperatures. The change of putrescine, cadaverine, histamine and tyramine showed the best correspondence with microbial states of the samples suggesting the microbial pathways. Low storage temperature (-0.7°C) had a dominant effect, resulting in lower biogenic amine content. The observed shelf-life of catfish fillet were 7 days for 4°C sample and 10 days for -0.7°C sample. Hence, storage at -0.7°C can effectively extend the shelf life 3 days.
