The aim of this study was to assess the chemical quality and instrumental texture parameters, as well as their relationships, of five Brazilian freshwater fish species stored at 4 °C for 6 days. In general, ammonia, TCA-soluble peptides, and biogenic amine values increased with storage time, attributed to the advance of the deterioration process. Ammonia and TCA-soluble peptide concentrations correlated positively with the increase of putrescine, spermine, and histamine. Putrescine production began during the first days of storage, while cadaverine was produced later. Spermine and spermidine showed variable behavior, increasing and decreasing, respectively. With regard to the instrumental texture parameters, firmness, hardness, and chewiness decreased at the beginning of the storage period, whereas an increase was observed in springiness. All instrumental texture parameters demonstrated high correlations with ammonia and TCA-soluble peptides. The increase in certain biogenic amines (putrescine, cadaverine, and spermine) seems to correlate well with decreases observed in firmness, hardness, and chewiness. In addition, a strong relationship was observed between the initial days of storage and instrumental texture parameters, while a significant correlation between the end of the storage and the chemical quality analyses was verified. Firmness, hardness, chewiness, and cohesiveness were considered parameters with high potential in the evaluation of fish freshness during the first days of storage, whereas the chemical quality analyses and springiness were considered important for later evaluation of fish quality. Therefore, instrumental texture parameters may be used as quality indicators in the evaluation of freshwater fish freshness.
Texture analysis Chemical quality Biogenic amines Shelf life Quality indicator Storage
This is a preview of subscription content, log in to check access.
The authors would like to thank the Foundation for Support of Research in the State of Rio de Janeiro (Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro-grant E-26/201.185/2014, FAPERJ, Brazil) and the National Counsel of Technological and Scientific Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico-grants 400136/2014-7, 311361/2013-7, 166186/2015-5 and 155693/2016-6, CNPq, Brazil), as well as the Coordination of Improvement of Higher Level Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-grant 125, CAPES/Embrapa 2014, CAPES, Brazil) for financial support. Rodrigues, B.L. was supported by a Coordination of Improvement of Higher Level Personnel (CAPES, Brazil) graduate scholarship.
Compliance with Ethical Standards
This study was funded by Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro–FAPERJ, Brazil (grant number E-26/201.185/2014); National Counsel of Technological and Scientific Development–CNPq, Brazil (grants numbers 400136/2014-7, 311361/2013-7, 166186/2015-5, and 155693/2016-6), and Coordination of Improvement of Higher Level Personnel–CAPES, Brazil (grant number 125).
All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.
Conflict of Interest
Bruna Leal Rodrigues declares that they have no conflict of interest. Marion Pereira da Costa declares that they have no conflict of interest. Beatriz da Silva Frasão declares that they have no conflict of interest. Flávio Alves da Silva declares that they have no conflict of interest. Eliane Teixeira Mársico declares that they have no conflict of interest. Thiago da Silveira Alvares declares that they have no conflict of interest. Carlos Adam Conte-Junior declares that they have no conflict of interest.
Alasalvar C, Taylor KDA, Shahidi F (2002) Comparative quality assessment of cultured and Wild Sea bream ( Sparus aurata ) stored in ice. J Agric Food Chem 50:2039–2045. doi:10.1021/jf010769aCrossRefGoogle Scholar
Almeida NM, Franco MRB (2007) Fatty acid composition of total lipids, neutral lipids and phospholipids in wild and farmed matrinxã (Brycon cephalus) in the Brazilian Amazon area. J Sci Food Agric 87:2596–2603. doi:10.1002/jsfa.3014CrossRefGoogle Scholar
Bottino FDO, Rodrigues BL, de Nunes Ribeiro JD et al (2016) Influence of UV-C radiation on shelf life of vacuum package Tambacu ( Colossoma macropomum × Piaractus mesopotamicus ) fillets: shelf life of C. macropomum × P. mesopotamicus. J Food Process Preserv. doi:10.1111/jfpp.13003Google Scholar
Cheng J-H, Sun D-W, Han Z, Zeng X-A (2014) Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review: fish and fillet freshness quality: a review. Compr Rev Food Sci Food Saf 13:52–61. doi:10.1111/1541-4337.12043CrossRefGoogle Scholar
Delbarre-Ladrat C, Chéret R, Taylor R, Verrez-Bagnis V (2006) Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the Myofibrillar structure. Crit Rev Food Sci Nutr 46:409–421. doi:10.1080/10408390591000929CrossRefGoogle Scholar
European Food Safety Authority (2009) Scientific opinion of the panel on animal health and welfare on a request from the European Commission. Species-specific welfare aspects of the main system of stunning and killing of farmed rainbow trout. The EFSA Journal 1013:1–55Google Scholar
Food and Agriculture Organization of the United Nations, Fisheries and Aquaculture Department (2012) The state of world fisheries and aquaculture 2012. Food and Agriculture Organization of the United Nations; Eurospan [distributor, Rome; London]Google Scholar
Ladero V, Calles-Enríquez M, Fernández M, Alvarez MA (2010) Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6:145–156CrossRefGoogle Scholar
Lázaro CA, Conte-Júnior CA, Cunha FL et al (2013) Validation of an HPLC methodology for the identification and quantification of biogenic amines in chicken meat. Food Anal Methods 6:1024–1032. doi:10.1007/s12161-013-9565-0CrossRefGoogle Scholar
Lin W-L, Zeng Q-X, Zhu Z-W, Song G-S (2012) Relation between protein characteristics and tpa texture characteristics of crisp grass carp (Ctenopharyngodon idellus c. Et v) and grass carp (Ctenopharyngodon idellus): texture-protein. J Texture Stud 43:1–11. doi:10.1111/j.1745-4603.2011.00311.xCrossRefGoogle Scholar
Lowry OH, Rosebrough NJ, Farr AL et al (1951) Protein measurement with the Folin phenol reagent. J Biol Chem 193:265–275Google Scholar
Medina MÁ, Urdiales JL, Rodríguez-Caso C et al (2003) Biogenic amines and polyamines: similar biochemistry for different physiological missions and biomedical applications. Crit Rev Biochem Mol Biol 38:23–59CrossRefGoogle Scholar
Moreira AB, Visentainer JV, de Souza NE, Matsushita M (2001) Fatty acids profile and cholesterol contents of three Brazilian Brycon freshwater fishes. J Food Compos Anal 14:565–574. doi:10.1006/jfca.2001.1025CrossRefGoogle Scholar
Ozogul F, Gokbulut C, Ozogul Y, Ozyurt G (2006) Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 °C. Food Chem 98:76–84. doi:10.1016/j.foodchem.2005.04.037CrossRefGoogle Scholar
Pacheco-Aguilar R, Lugo-Sánchez ME, Robles-Burgueño MR (2000) Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 C. J Food Sci 65:40–47CrossRefGoogle Scholar
Paleologos EK, Savvaidis IN, Kontominas MG (2004) Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiol 21:549–557. doi:10.1016/j.fm.2003.11.009CrossRefGoogle Scholar
Pedrosa-Menabrito A, Regenstein JM (1988) Shelf-life extension of fresh fish - a review part I - spoilage of fish. J. Food Qual 11:117–127CrossRefGoogle Scholar
Riebroy S, Benjakul S, Visessanguan W, Tanaka M (2007) Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chem 102:270–280. doi:10.1016/j.foodchem.2006.05.017CrossRefGoogle Scholar
Rodrigues BL, Alvares TS, da Costa MP, Lopes Sampaio GS, Lázaro CA, Mársico ET, Conte-Junior CA (2013) Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss) Preserved in Ice and its Relationship with Physicochemical Parameters of Quality. J Aquac Res Development 4:174. doi:10.4172/2155-9546.1000174
Rodrigues BL, dos Santos LR, Mársico ET et al (2012) Qualidade físico-química do pescado utilizado na elaboração de sushis e sashimis de atum e salmão comercializados no município do Rio de Janeiro, Brasil. Semina Ciênc Agrár 33:1847–1854CrossRefGoogle Scholar
Rodrigues BL, da Silveira Alvares T, GSL S et al (2016) Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Food Control 60:596–605. doi:10.1016/j.foodcont.2015.09.004CrossRefGoogle Scholar
Suplicy FM (2007) 7.2 freshwater fish seed resources in Brazil. Assess Freshw Fish Seed Resour Sustain Aquac 70043:129Google Scholar
Wu G, Meininger CJ (2008) Analysis of Citrulline, Arginine, and Methylarginines using High-Performance Liquid Chromatography. Methods Enzymol 440:177–189Google Scholar
Yu D, Xu Y, Jiang Q et al (2016) Freshness assessment of grass carp ( Ctenopharyngodon idellus ) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations. J Food Saf. doi:10.1111/jfs.12305Google Scholar
Zhu S, Luo Y, Hong H et al (2013) Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp (Aristichthys Nobilis) heads stored at 0 and 3 °C. Food Bioprocess Technol 6:3068–3075. doi:10.1007/s11947-012-0991-6CrossRefGoogle Scholar