Comparison of the formation of biogenic amines in irradiated and smoked fish

Abstract

Levels of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of grass carp (Ctenopharyngodon idella) and bighead carp (Hypophthalmichthys molitrix). Fish flesh was treated by high-energy electron beam irradiation at low doses of 0.25 and 0.50 kGy or by smoking. The control and treated packs were stored at 3.5 °C for up to 70 days (irradiated) and for 181 days (smoked). Tyramine content was the most sensitive indicator of the improper status of samples, levels exceeding 10 mg/kg indicated the loss of meat freshness, in spite of persisting good sensory indices. Irradiation prolonged the shelf-life of samples 4–5 times, smoking was more effective. The formation of tyramine, putrescine and cadaverine fitted well the Gompertz model.