ISSN:
1573-143X
Keywords:
Biogenic amines
;
biosensors
;
fish quality
;
K1 value
;
sea bass (Dicentrarchus labrax)
;
storage conditions
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Biosensors in the detection of K1 value (a ratiobased on the changes in ATP catabolites contentoccurring in the muscle after death) and biogenicamines for evaluation of fish quality were tested. TheK1 value was determined, every 24 h, from 24 to168 h after death, by HPLC and by a xanthine oxidasebiosensor on 36 sea bass (Dicentrarchus labrax)stored at 1°C with ice covering. TheK1 value by biosensor and the biogenic amines byHPLC and by a diamine-oxidase biosensor were evaluatedevery 24 h after death or thawing until spoilage on150 sea bass, reared under aeration or atsupersaturated oxygen level and stored at 4°C,1°C with ice covering, −20°C × 30 d and−80°C × 90 d. Refrigerated fish were evaluatedby the EU sensory scheme. A close relation betweenHPLC and biosensor-values emerged for K1 value.Reliable estimates by biosensor K1% of both EUfreshness classes and the quality of frozen bass werefound. Biogenic amine levels remained fairly lowwithin the edibility period but putrescine showed moreevident changes, making it promising as a spoilageindicator in frozen fish. Storage conditions markedlyinfluenced changes after death or thawing in K1value or, even less, in biogenic amine levels,putrescine particularly, while dissolved oxygen inwater of rearing did not.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1009209113248
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