Amino acids and biogenic amines determination in Mystus nemurus.

Citation

Widjaja, Willy Pranata and AS, Abdel Ameer and Abu Bakar, Fatimah and Saari, Nazamid and Ishak, Zamri and Harith, Hanis Hazeera (2011) Amino acids and biogenic amines determination in Mystus nemurus. Journal of Food Processing and Preservation, 35 (3). pp. 342-348. ISSN 0145-8892; ESSN: 1745-4549

Abstract

The concentration of biogenic amines, i.e., histamine, putrescine, and cadaverine were studied as indicators of Mystus nemurus muscle quality under different storage conditions, namely, ambient (28±2C), chilled (10±2C) and in iced (2±1C) temperature. The biogenic amine contents were found to correlate with the free amino acids contents. The level of biogenic amines increased in accordance with decreasing free amino acids during storage (P<0.05). The cadaverine level reached a peak, 186.24mg/g, after 24h at ambient temperature, 371.98mg/g after 10 days at 10C, and 385.49mg/g after 20 days at iced temperature. Unacceptable levels were reached after 12h at ambient, 8 days at 10C and 16 days at 2C. Putrescine increased at a slower rate than histamine and cadaverine. The present study demonstrated the potential of cadaverine production as a quality indicator of M. nemurus during storage.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology Institute of Bioscience
DOI Number:	https://doi.org/10.1111/j.1745-4549.2009.00473.x
Publisher:	Wiley
Keywords:	Amino acids; Biogenic amines; Mystus nemurus.
Depositing User:	Nur Farahin Ramli
Date Deposited:	17 Feb 2014 08:15
Last Modified:	09 Oct 2015 07:57
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4549.2009.00473.x
URI:	http://psasir.upm.edu.my/id/eprint/24032
Statistic Details:	View Download Statistic

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