Skip to main content

Amino Acid Decarboxylase Activity and Other Chemical Characteristics as Related to Freshness Loss in Iced Cod (Gadus morhua)

Buy Article:

$37.00 plus tax (Refund Policy)


Biogenic amine levels and other biochemical indicators were measured to study the safety of and the loss of freshness in iced Atlantic cod. Biogenic amine content exhibited high variability during iced storage of Atlantic cod. Ornithine and lysine decarboxylase activity apparently increased at the end of the storage period. Amino acid activity was probably generated by endogenous amino acid decarboxylases of raw fish. No statistical differences were observed in the total volatile base fraction or in the ammonia or monomethylamine contents during iced storage. However, trimethylamine contents showed a significant exponential relationship with time and sensory score. Cod formed inosine as the major metabolite of IMP. The H and G indices showed a linear relationship with time and sensory score and served as good indicators of cod freshness quality. However, the K, K i, and P indices showed a logarithmic relationship with time and sensory score. IMP, K, K i, and P served as indicators of freshness lost during the early stages of chilled storage of cod.


Document Type: Research Article

Affiliations: 1: Area de Nutricio i Bromatologia, Centre Especial de Referencia Planta Tecnologia dels Aliments, Departament de Ciencia Animal i dels Aliments, Facultat de Veterinaria, Universitat Autonoma de Barcelona, 08193 Bellaterra, Barcelona, Spain 2: Agence Franc¸aise de Sécurité Sanitaire des Aliments, Laboratoire d'Études des Produits de la Pêche, 62200 Boulogne sur Mer, France 3: Agence Franc¸aise de Sécurité Sanitaire des Aliments, Laboratoire d'Études des Produits de la Pêche, 62200 Boulogne sur Mer, France 4: Laboratoire de Chimie Biologique et UnitéMixte de Recherche, N° 8576 du Centre National de la Recherche Scientifique, 59655 Villeneuve d'Ascq Cedex, France

Publication date: July 1, 2002

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more