Formation of selected biogenic amines in carp meat

Abstract

Abstract Changes in biogenic amine content in carp ( Cyprinus carpio ) muscle were studied. Fish halves and minced fish meat were stored at 3 and 15 °C. Both the temperature of storage and the type of meat processing had statistically important effects on the amine content. In another set of experiments, temperature and the preservative effects of Purac at various concentrations were tested. Purac can extend the shelf‐life of fish halves stored at 3 °C by about 5 days. Putrescine concentration is proposed as a chemical indicator of carp meat quality. Decomposition is apparent when the putrescine content in the meat exceeds 20 mg kg −1 . © 2002 Society of Chemical Industry