Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage
The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino aci...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/35981 |
| _version_ | 1848754643182551040 |
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| author | Zhang, J. Liu, Z. Hu, Y. Fang, Zhongxiang Chen, J. Wu, D. Ye, X. |
| author_facet | Zhang, J. Liu, Z. Hu, Y. Fang, Zhongxiang Chen, J. Wu, D. Ye, X. |
| author_sort | Zhang, J. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure. © Association of Food Scientists & Technologists (India) 2010. |
| first_indexed | 2025-11-14T08:43:40Z |
| format | Journal Article |
| id | curtin-20.500.11937-35981 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:43:40Z |
| publishDate | 2011 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-359812018-03-29T09:09:14Z Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage Zhang, J. Liu, Z. Hu, Y. Fang, Zhongxiang Chen, J. Wu, D. Ye, X. The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure. © Association of Food Scientists & Technologists (India) 2010. 2011 Journal Article http://hdl.handle.net/20.500.11937/35981 10.1007/s13197-010-0130-1 restricted |
| spellingShingle | Zhang, J. Liu, Z. Hu, Y. Fang, Zhongxiang Chen, J. Wu, D. Ye, X. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage |
| title | Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage |
| title_full | Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage |
| title_fullStr | Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage |
| title_full_unstemmed | Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage |
| title_short | Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage |
| title_sort | effect of sucrose on the generation of free amino acids and biogenic amines in chinese traditional dry-cured fish during processing and storage |
| url | http://hdl.handle.net/20.500.11937/35981 |