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

Authors : Tuncer ÇAKMAK, Yakup Can SANCAK

Pages : 32-42

Doi:10.36483/vanvetj.1209788

View : 36 | Download : 6

Publication Date : 2023-03-19

Article Type : Research Paper

Abstract :In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole insert ignore into journalissuearticles values(Cold Whole Fish/CWF); and cleaned insert ignore into journalissuearticles values(Cold Gutted Fish/CGF); carp samples insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(Total Aerobic Mesophilic Microorganism insert ignore into journalissuearticles values(TAM);, Total Aerobic Psychrophilic Microorganism insert ignore into journalissuearticles values(TAP);, Pseudomonas spp. insert ignore into journalissuearticles values(PS);, Yeast/Mold insert ignore into journalissuearticles values(Y/M);, Coliform microorganism insert ignore into journalissuearticles values(CG);, Fecal Streptococcus insert ignore into journalissuearticles values(FS);, Enterobactericeae group microorganism insert ignore into journalissuearticles values(EB); and Lactobacillus-Leuconostoc-Pediococcus group microorganism insert ignore into journalissuearticles values(LB); counts);, chemical insert ignore into journalissuearticles values(pH and Total Volatile Basic Nitrogen insert ignore into journalissuearticles values(TVB-N););, sensory analysis evaluation and biogenic amine insert ignore into journalissuearticles values(tryptamine insert ignore into journalissuearticles values(TRM);, β-phenylethylamine insert ignore into journalissuearticles values(PEA);, putrescine insert ignore into journalissuearticles values(PUT);, cadaverine insert ignore into journalissuearticles values(CAD);, histamine insert ignore into journalissuearticles values(HIM);, tyramine insert ignore into journalissuearticles values(TYM);, spermidine insert ignore into journalissuearticles values(SPD); and spermine insert ignore into journalissuearticles values(SPM);); levels detected by using High Performance Liquid Chromatography insert ignore into journalissuearticles values(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 : Biyojenik aminler, Kromatografi, Mikrobiyoloji, Muhafaza, Sazan

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