TY - JOUR
T1 - Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets
AU - Aflaki, Fereydoon
AU - Ghoulipour, Vanik
AU - Saemian, Nader
AU - Shiebani, Shahab
AU - Tahergorabi, Reza
PY - 2015/9/1
Y1 - 2015/9/1
N2 - The effects of vacuum packaging followed by E-beam irradiation treatment on the shelf life of common carp (Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index (BAI), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients (r < -0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.
AB - The effects of vacuum packaging followed by E-beam irradiation treatment on the shelf life of common carp (Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index (BAI), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients (r < -0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.
KW - Biogenic amines
KW - Biogenic amines index
KW - Common carp
KW - Irradiation
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84939264414&origin=inward
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84939264414&origin=inward
U2 - 10.1111/ijfs.12868
DO - 10.1111/ijfs.12868
M3 - Article
SN - 0950-5423
VL - 50
SP - 2074
EP - 2079
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 9
ER -