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