Formation of biogenic amines in fillets and minced flesh of three freshwater fish species stored at 3 °C and 15 °C

The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory properties and to find possible quality indicators for selected fish species. Samples (n = 156) of fish fillets and fish mince of common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss) and perch (Perca fluviatilis) were stored at 3 °C and 15 °C. The amines were determined as the N-substituted benzamides, after derivatization with benzoylchloride by micellar electrokinetic capillary chromatography. Based on the biogenic amine contents and sensory properties, the shelf life of samples at 3 °C was 11–16 days and 7–10 days for fillets and mince, respectively, and 2–3 days at 15 °C regardless of sample processing. Content of putrescine seems to be a good quality indicator for all examined fish species. The fish species and the method of flesh processing did not have a significant influence on the putrescine formation. Tyramine was formed mainly in carp and trout mince at 15 °C. Samples of good and acceptable quality did not contain toxicologically significant concentrations of histamine or tyramine. Contrary to marine fish, information about biogenic amines contents in freshwater fish is scarce. Comparison of the dynamics of amines formation in fillets and processed fish flesh has not been studied yet. The progress of decomposition processes is compared based on dynamic models