Changes of biogenic amines and quality indicators of grass carp (Ctenpharyngodon idellus) during chilled storage and effect on biogenic amines during thermal processing

We investigated the changesin biogenic amines and other quality indicators during chilled storage(4 ℃) and effect of thermal processingon biogenic amines (85 ℃, 15 min) of grass carp (Ctenpharyngodon idellus) by observing the drip loss, sensory assessment, total volatile basic nitrogen(TVB-N), total viable counts and content of eight biogenic amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine). The correlation was analyzed between biogenic amines and quality indicators of grass carp. The results showed that drip loss, TVB-N and total viable counts increased with storage time，which accorded with the changes of sensory scores. The preservation life of grass carp at 4℃ was 9 days. During the storage, putrescine and cadaverine changed most significantly that putrescine content reached (17.124.40) mgkg-1 and cadaverine content reached (237.473.96) mgkg-1 at 15th day. Besides, cadaverine and putrescine had good correlation with drip loss, sensory assessment,TVB-N and total viable counts. After thermal processing,conlents of putrescine, cadaverine, histamine and spermine decreased slightly, saying that thermal processing could not remove the biogenic amines of grass carp effectively.