Biogenic amine formation in fish roe in under the effect of drying methods and coating materials

TOPUZ O. K., YATMAZ H. A., ALP A. C., KAYA A., Yerlikaya P.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.1, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15052
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Akdeniz University Affiliated: Yes

Abstract

The effects of drying methods (freeze-drying, fluidized bed-drying) and coating materials (gelatin, alginate, pectin) on the formation of biogenic amines (BAs) in fish roe were determined. The relationship between BAs content and free amino acid (FAA) profiles were monitored for 6 months. Lysine (282.5-385.0 mg/kg), leucine (258.5-319.1 mg/kg), phenylalanine (211.9-316.0 mg/kg) and isoleucine (208.8-312.8 mg/kg) were the most abundant free essential amino acids, whereas aspartic acid (498.3-742.6 mg/kg) and glutamic acid (420.9-620.7 mg/kg) constitute a big amount of nonessential FAAs in dried roes. High amino acid content was obtained in gelatin coated samples. The main BAs were putrescine, spermine and spermidine and all increased significantly (p < .01) with the storage time. High positive correlation was observed between free glutamic acid content and putrescine (0.91) and spermine (0.94) formation. Freeze-drying was successful in suppression the formation of BAs. Alginate and gelatin were better coating materials in terms of inhibiting microbiological growth.