Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage
To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry...
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| Veröffentlicht in: | Journal of food protection 2017-02, Vol.80 (2), p.279-287 |
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| creator | Li, Qingzheng Lv, Jian Zhang, Longteng Dong, Zehong Feng, Ligeng Luo, Yongkang |
| description | To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at -3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R
> 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K). |
| doi_str_mv | 10.4315/0362-028X.JFP-16-136 |
| format | Article |
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> 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K).</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-16-136</identifier><identifier>PMID: 28221983</identifier><language>eng</language><publisher>United States: Elsevier Limited</publisher><subject>Amines ; Animals ; Biogenic Amines ; Cadaverine ; Carp ; Fillets ; Fish ; Food ; Food Preservation ; Food quality ; Food safety ; Histamine ; Hydrochloric acid ; Mathematical models ; Neural networks ; Nitrogen ; Oncorhynchus mykiss ; Prediction models ; Putrescine ; Regression coefficients ; Salmon ; Salt ; Sensory properties ; Sodium Chloride ; Studies ; Temperature ; Trout</subject><ispartof>Journal of food protection, 2017-02, Vol.80 (2), p.279-287</ispartof><rights>Copyright Allen Press Publishing Services Feb 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c381t-588e2b1bd16df73751a20c25dd6e4ffc767731965a54e5b77f171605dff71fe73</citedby><cites>FETCH-LOGICAL-c381t-588e2b1bd16df73751a20c25dd6e4ffc767731965a54e5b77f171605dff71fe73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28221983$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Qingzheng</creatorcontrib><creatorcontrib>Lv, Jian</creatorcontrib><creatorcontrib>Zhang, Longteng</creatorcontrib><creatorcontrib>Dong, Zehong</creatorcontrib><creatorcontrib>Feng, Ligeng</creatorcontrib><creatorcontrib>Luo, Yongkang</creatorcontrib><title>Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at -3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R
> 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K).</description><subject>Amines</subject><subject>Animals</subject><subject>Biogenic Amines</subject><subject>Cadaverine</subject><subject>Carp</subject><subject>Fillets</subject><subject>Fish</subject><subject>Food</subject><subject>Food Preservation</subject><subject>Food quality</subject><subject>Food safety</subject><subject>Histamine</subject><subject>Hydrochloric acid</subject><subject>Mathematical models</subject><subject>Neural networks</subject><subject>Nitrogen</subject><subject>Oncorhynchus mykiss</subject><subject>Prediction models</subject><subject>Putrescine</subject><subject>Regression coefficients</subject><subject>Salmon</subject><subject>Salt</subject><subject>Sensory properties</subject><subject>Sodium Chloride</subject><subject>Studies</subject><subject>Temperature</subject><subject>Trout</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNpdkU1PFTEUhhujkSvyD4xp4gYXgz3t9GsJxIsQDCiYuGtm-nEpzkyv7Qzm_ntnArJwdc7ied-cnAehd0COagb8E2GCVoSqn0cX6-sKRAVMvEAr0HVdaaLlS7R6RvbQm1LuCSFUU_Ea7VFFKWjFVmh7EtPGD9Hi4z4OvuBmcPg6exftGB88_pqc7wpOAX-bmi6Ou2X93sShTX_wbU7TiA_x1WBTvtsN9m4quN_9iqXgj3gdu86PBbspx2GDb8aUm41_i16Fpiv-4Gnuox_rz7enX6rLq7Pz0-PLyjIFY8WV8rSF1oFwQTLJoaHEUu6c8HUIVgopGWjBG1573koZQIIg3IUgIXjJ9tHhY-82p9-TL6PpY7G-65rBp6kYUJJoJaTWM_rhP_Q-TXmYrzOgmVa8Blio-pGyOZWSfTDbHPsm7wwQsxgxy7vN8m4zGzEgzGxkjr1_Kp_a3rvn0D8F7C9VJoa-</recordid><startdate>201702</startdate><enddate>201702</enddate><creator>Li, Qingzheng</creator><creator>Lv, Jian</creator><creator>Zhang, Longteng</creator><creator>Dong, Zehong</creator><creator>Feng, 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Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage</title><author>Li, Qingzheng ; Lv, Jian ; Zhang, Longteng ; Dong, Zehong ; Feng, Ligeng ; Luo, Yongkang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c381t-588e2b1bd16df73751a20c25dd6e4ffc767731965a54e5b77f171605dff71fe73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Amines</topic><topic>Animals</topic><topic>Biogenic Amines</topic><topic>Cadaverine</topic><topic>Carp</topic><topic>Fillets</topic><topic>Fish</topic><topic>Food</topic><topic>Food Preservation</topic><topic>Food quality</topic><topic>Food safety</topic><topic>Histamine</topic><topic>Hydrochloric acid</topic><topic>Mathematical models</topic><topic>Neural networks</topic><topic>Nitrogen</topic><topic>Oncorhynchus mykiss</topic><topic>Prediction models</topic><topic>Putrescine</topic><topic>Regression coefficients</topic><topic>Salmon</topic><topic>Salt</topic><topic>Sensory properties</topic><topic>Sodium Chloride</topic><topic>Studies</topic><topic>Temperature</topic><topic>Trout</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Qingzheng</creatorcontrib><creatorcontrib>Lv, Jian</creatorcontrib><creatorcontrib>Zhang, Longteng</creatorcontrib><creatorcontrib>Dong, Zehong</creatorcontrib><creatorcontrib>Feng, Ligeng</creatorcontrib><creatorcontrib>Luo, Yongkang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>ABI/INFORM Collection</collection><collection>Agricultural Science Collection</collection><collection>Health 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Fillets during Storage</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2017-02</date><risdate>2017</risdate><volume>80</volume><issue>2</issue><spage>279</spage><epage>287</epage><pages>279-287</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><abstract>To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at -3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R
> 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K).</abstract><cop>United States</cop><pub>Elsevier Limited</pub><pmid>28221983</pmid><doi>10.4315/0362-028X.JFP-16-136</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Amines Animals Biogenic Amines Cadaverine Carp Fillets Fish Food Food Preservation Food quality Food safety Histamine Hydrochloric acid Mathematical models Neural networks Nitrogen Oncorhynchus mykiss Prediction models Putrescine Regression coefficients Salmon Salt Sensory properties Sodium Chloride Studies Temperature Trout |
| title | Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage |
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