Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods

Carp roe (Cyprinus carpio) was pasteurised, salted, smoked and treated by a lactic acid based preservative agent. Chemical and sensory qualities were measured throughout the storage time to determine the changes that took place at 2 °C and to evaluate the effects of the preservation method. Seven biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine and tryptamine) were determined. Cadaverine showed very good correspondence with the sensory markers of the samples. Samples of good quality contained less than 5 mg/kg of cadaverine. Histamine and tyramine did not exceed the value of 5 and 25 mg/kg, respectively, for samples with good organoleptic properties. The formation of tyramine was effectively prevented by salting. After comparing the methods of preservation, pasteurisation and smoking were determined as the most efficient.