Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
Food Chem
; 132(1): 367-72, 2012 May 01.
Article
en En
| MEDLINE
| ID: mdl-26434303
ABSTRACT
The effects of vacuum packaging followed by high-energy electron beam irradiation on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were irradiated at doses of 0.25, 0.50, 0.75, 1.0 and 2.0kGy. The control and treated packs were stored at 3.5°C for up to 28, 42, 70 and 98days (control - 0, 0.25, 0.50 and >0.50kGy respectively). The content of seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the irradiation dose and organoleptic properties. Samples of good quality contained less than 10mg/kg of each of these amines. The polyamines spermidine and spermine did not show statistically significant changes with the irradiation dose and the time of storage. With few exceptions, histamine was not detected in the samples treated with radiation. Tryptamine was not detected in any of the samples.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aminas Biogénicas
/
Oncorhynchus mykiss
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Peces
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Irradiación de Alimentos
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2012
Tipo del documento:
Article