Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad

Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism

“…Surówka et al . (2021) reported the fact that cold‐stored rainbow trout gravad was packed without oxygen access had triggered the relatively low concentrations of putrescine and cadaverine. Similarly, since growing ice crystals isolated oxygen, superchilling had potentially inhibition effects on putrescine, cadaverine and tyramine accumulation to lengthen the shelf life of fresh crayfish and preserve its essential nutrients.…”

“…High levels of HxR and Hx cause bitter taste and off‐taste. Under the refrigerated condition, HxR quickly accumulated to a maximum and began to decrease on day 6, while Hx increases rapidly from day 6, which meant the arrival of corruption period (Surówka et al ., 2021). An analogous but slower trend in HxR and Hx contents was also observed in other groups, and the corruption stage occurred on day 10 and day 15, respectively.…”

“…Nucleotide degradation products (NDPs) were analysed (Surówka et al ., 2021) using an HPLC system chromatograph (Agilent, California, USA) equipped with a Polaris 5 C18‐A, 250 × 4.6 mm column (Agilent, CA, USA) thermostated at 30 °C.…”

“…H value has been defined as a freshness index in consequence of the vast diversity in nucleotide catabolism pattern, which was calculated as described by Surówka et al . (2021). The formula used is as follows:…”

“…During fish storage, the IMP pathway is predominant. Nevertheless, the rate and pattern changes for post‐mortem in nucleotides and their related compounds are different from the species considerably (Surówka et al ., 2021). The pathways of nucleotides degradation in freshwater shrimp, especially in crayfish remain unclear.…”