Evaluating Biogenic Amines and pH Levels in Farmed Rainbow Trout (Oncorhynchus mykiss) for Freshness Assessment During Storage

Abstract

This study examined the production of eight key biogenic amines (methylamine, tryptamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) in 120 samples of farmed rainbow trout during various storage conditions, and determined any accompanying variations in pH. The main objective of this study was to identify which of the eight biogenic amines could be used as chemical markers to evaluate the quality of farmed rainbow trout. Histamine and tryptamine were not present in any of the samples, and the levels of cadaverine were inconsistent. The levels of putrescine significantly increased at 0 degrees C (by day 9), 2 degrees C (by day 8), and 4 degrees C (by day 4). Tyramine, spermidine, and spermine levels exhibited fluctuations but had a significant positive correlation with the levels of putrescine. The pH levels slightly increased from their initial values across all storage temperatures, with no significant variations observed. Based on the results, it can be concluded that putrescine may serve as an effective marker of the freshness of farmed rainbow trout during storage.