Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker (Pseudosciaena crocea)

Abstract

The production of biogenic amines (BAs) set considerable obstacles in seafood preservation. However, the characteristic BAs and their roles in the spoilage profiles in large yellow croaker were still poorly understood. The BAs contents, free amino acids (FAAs) contents, aerobic bacterial count, sensory evaluation and several characteristic physicochemical indexes were monitored during storage at 4°C. It's forcefully uncovered that the putrescine and cadaverine were the main BAs and the sum value of them could be used as a novel quality indicator instead of BAI. The reasonable limitation for unaccepted corruption was suggested be around 60 mg/kg. The regression model (r > 0.8, P < 0.05) at 4°C indicated a significant correlation between the main BAs and total volatile basic nitrogen (TVB-N), protein hydrolysis index (P.I.%) as well as pH value, offering a new interpretation form for the physiochemical properties of BAs in aquatic products. Additionally, the evolution of FAAs show the predominant role of lysine, proline, histidine, glycine, and alanine during the whole storage and it can be concluded that BAs biosynthesis in large yellow croaker were moderately related with their precursor substance. This work provides a preliminary insight into the origin of BAs in large yellow croaker.Keywords: biogenic amine, free amino acid, large yellow croaker, quality indicator, regression model Practical Application: It was proposed that the sum value of putrescine and cadaverine which were the main BAs can be used as a novel quality indicator instead of BAI in large yellow croaker. And the regression models of BAs and other physiochemical indexes provided a new perspective for comprehending the spoilage profiles involving BAs biosynthesis. The study may potentially contribute to improving the evaluation of seafood freshness and provide new target site for seafood preservation.

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)

“…FAAs have a crucial role in the flavor development of aquatic products because they can give umami, sweetness, and bitterness, among other taste characteristics ( 67 ). Large yellow croaker had a low histidine level of <5 mg/100 g, which was in agreement with the findings of Wang et al ( 68 ) and Dou et al ( 69 ). In addition, the histidine content in large yellow croaker was much lower than that in other fish, such as farmed Japanese sea bass (18.15 mg/100 g) ( 24 ), silver carp (36.5 mg/100 g) ( 70 ), and grass carp (178.4 mg/100 g) ( 59 ).…”

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

“…Large yellow croaker ( Larimichthys crocea ) is an important commercial marine fish in China and cultured extensively due to its flavor and commercial value ( 1 , 2 ). However, fresh large yellow croaker is highly perishable and results in great economic losses ( 3 , 4 ) due to lipid oxidation, protein degradation, and the production of undesirable compounds in the presence of microorganisms and related enzymes ( 5 ). Freshness is the most important issue relating to its quality and value ( 6 ).…”

Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition

“…Among these AAs, the sweet AAs and bitter AAs were the main flavor contributors, accounting for around 71.55% of the total AAs content. Indeed, FAAs are involved in a complex system of multiple metabolic pathways in fish, where it is consumed and produced at the same time as a key metabolite ( 77 ). Therefore, it is reasonable that different FAAs appear to the different fluctuations.…”