Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage
Abstract
It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of
aerobic psychrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds
(Y/M), number of microorganisms in coliform group (CG), number of fecal streptococci (FS), number of
microorganisms in Enterobacteriaceae group (EB) and number of microorganisms Lactobacillus-LeuconostocPediococcus 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 specimens of carp
(Cyprinus carpio L., 1758) which were whole and gutted frozen kept under -18 ºC at 1st, 15th, 30th, 60th, 90th, 120th
days and biogenic amines tryptamine (TRM), β-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, psychrophilic 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.
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