Change of Biogenic Amines and Quality of Salmon Fillets during Different Storage Temperature

In order to ensure the quality and safety of salmon, changes of biogenic amines and quality of salmon slices were studied in this paper at 25, 4, 0 ℃ and −20 ℃. The salmon slices were stored at 25, 4, 0 ℃ and −20 ℃, respectively, and the biogenic amine content, total viablecount, TBA, pH and sensory score were determined. The results showed that the main biogenic amine in salmon slices were phenethylamine, putrescine, cadaverine, tyramine and histamine, and the five biogenic amine in salmon slices were all at low levels at the beginning of storage. As storage time increased, the contents of biogenic amines increased significantly at 25, 4 and 0 ℃. At 25 ℃, the contents of biogenic amines increased 5.6, 32.65, 15.81, 7.22 times and 54.12 times at the end of storage, respectively. Spermine and spermidine did not change significantly during storage. During −20 ℃ storage, there was no significant change in biogenic amine content, which remained at a low level all the time. At 25, 4 and 0 ℃, the microbial and thiobarbituric acid values of salmon slices showed a significant increase trend, and the higher the temperature, the faster the increase. Sensory score showed a downward trend, and the lower the temperature, the slower the decrease. The freshness indexes of salmon slices stored at −20 ℃ were better than those stored at 25, 4 and 0 ℃. Temperature has a significant effect on the changes of biogenic amines in salmon slices during storage, and low temperature storage can effectively control the production of biogenic amines in salmon filletsand slow down the deterioration of quality.