Changes in biogenic amines of silver carp (<i>Hypophthalmichthys molitrix</i>) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score

Abstract

Low temperature could control the quality of silver carp fillets by inhibiting the contents of biogenic amines. Putrescine showed significant correlation with TVB-N, total aerobic content, sensory score, tryptamine and phenylethylamine. Putrescine was a good quality marker of silver carp fillets in the cold chain.