AMINO ACID PROFILE AND EFFECT OF BAKING AND FROZEN STORAGE ON THE FORMATION OF BIOGENIC AMINES IN THE MEAT OF COMMON CARP (CYPRINUS CARPIO)

Authors

DOI:

https://doi.org/10.55251/jmbfs.11810

Keywords:

common carp, amino acids, biogenic amines, baking, frozen storage

Abstract

This study examines the amino acid composition and biogenic amine formation in common carp (Cyprinus carpio) meat subjected to baking and frozen storage for one and three months. Amino acids were analyzed using cation-exchanged liquid chromatography in hydrolysates, while biogenic amines were determined via reverse-phase high-performance liquid chromatography with pre-column derivatization using dansyl chloride. The analysis focused on 15 amino acids, with glutamic acid being the most abundant and tyrosine the least present in both fresh and baked samples. The total amino acid content decreased from 364.5 g/kg DW in fresh carp meat to 314.2 g/kg DW in baked samples.

Biogenic amines, organic compounds formed through amino acid breakdown, were also evaluated due to their implications for food quality and consumer health. Four biogenic amines—2-phenylethylamine, putrescine, spermidine, and spermine—were detected. Their levels increased in the following order: fresh meat < frozen meat (1 month) < frozen meat (3 months) < baked meat. Initial concentrations of putrescine (2.80 mg/kg DW) and spermidine (15.23 mg/kg DW) in fresh carp meat rose significantly after freezing and baking, with spermine also detected after one month of storage. Tyramine levels increased significantly in baked samples. Statistical analysis using Tukey’s test showed significant differences (p<0.05) among the variables under described experimental conditions, indicating the need for further studies to monitor biogenic amine trends in processed freshwater fish products.

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Published

2025-01-21

How to Cite

Golian, J., Jakabová, S., Ailer, L., Čapla, J., Zajác, P., Jakab, I., & Árvay, J. (2025). AMINO ACID PROFILE AND EFFECT OF BAKING AND FROZEN STORAGE ON THE FORMATION OF BIOGENIC AMINES IN THE MEAT OF COMMON CARP (CYPRINUS CARPIO). Journal of Microbiology, Biotechnology and Food Sciences, 14(4), e11810. https://doi.org/10.55251/jmbfs.11810

Issue

Section

Food Sciences

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