Purpose: The aim of this study was to quantify the biogenic amines (putrescine and cadaverine), and evaluate the physicochemical parameters (pH, ammonia and total volatile bases) of rainbow trout meat (Oncorhynchus mykiss).
Methods: Forty-five samples were packed in ice and transported in a styrofoam container to the laboratory. Samples were analyzed for pH (AOAC 2005), ammonia (Nessler reagent) and total volatile bases (Conway's method). Biogenic amines (putrescine and cadaverine) were measured by HPLC-PDA. Analyses were performed daily until the 15th day of storage. All analyses were performed in triplicate during the experiment. The results were subjected to one-way ANOVA followed by Tukey test using the software GraphPad Prisma 5.
Results: Biogenic amines concentrations and pH increased significantly throughout the storage period. No significant differences were observed in total volatile bases values over the time. Ammonia was detected after the 11th day of storage.
Significance: Based on these results, cadaverine and putrescine may be used as a quality index of rainbow trout; however, total volatile bases may not be adequate parameter for this matrix.