DOI: 10.11118/978-80-7701-100-6-0238
SLEDOVANIE ZMIEN OBSAHOV VYBRANÝCH BIOGÉNNYCH AMÍNOV V MÄSE SUMCA VEĽKÉHO PRI FYZIKÁLNO-CHEMICKÝCH PROCESOCH
MONITORING OF CHANGES IN THE CONTENT OF SELECTED BIOGENIC AMINES IN CATFISH MEAT DURING PHYSICOCHEMICAL PROCESSES
- Matej Mázor1, Jozef Golian1, Lucia Ailer1, Silvia Jakabová1
- 1 Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, Chrenová, 949 76 Nitra, Slovensko
We analysed three biogenic amines in catfish samples. Samples of fresh meat, meat stored at –18 °C for 1 month, 3 months and after cooking at 50 °C for 30 minutes, after sterilization at 120 °C in a sterilizer and after baking in baking bags at 180 °C for 15 minutes were analysed. The content of 2-phenylethylamine was not detected in either the fresh or frozen sample. The highest content was in the sample after cooking. Of all the processed samples, the lowest content was achieved by the sterilized sample. Spermidine was detected in each sample, with the lowest content in the fresh sample with a value of 17.14 mg·kg⁻¹ and the highest in baking, up to 119.18 mg·kg⁻¹. The lowest spermine content was achieved in the fresh sample (9.46 mg·kg⁻¹) and 172.45 mg·kg⁻¹ was achieved in the sample that was boiled at 50 °C.
Keywords: catfish, biogenic amines, freezing, processing
pages: 238-244, online: 2026
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