Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures

Samples of carp flesh (Cyprinus carpio), vacuum-and non-vacuum-packed were stored at 3 and 15 °C. Chemical, sensory and microbial qualities were measured throughout the storage time to determine the changes that took place and to evaluate the effects of both storage temperature and the means of packaging. Seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Putrescine and cadaverine showed the best correspondence with the sensory and microbial states of the samples. Low storage temperature had a dominant effect, resulting in low biogenic amine content and better quality of samples. The effect of vacuum-packaging was less obvious, especially in samples kept at 15 °C. Application of vacuum-packaging at 3 °C prolonged the shelf life by about 4–5 days.