Abstract
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.
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This work was supported by the National Scientific and Technological Supporting Program (2008BAD91B00), NSFC (30972282) and the National High Technology Research and Development Program (“863” Program) (2007AA091802), in China.
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Zhang, J., Liu, Z., Hu, Y. et al. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage. J Food Sci Technol 48, 69–75 (2011). https://doi.org/10.1007/s13197-010-0130-1
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DOI: https://doi.org/10.1007/s13197-010-0130-1