Vsebnost γ-amino butanojske kisline in aminov v procesu izdelave ribjih konzerv

Hrvatin, Eva (author), Polak, Tomaž (mentor), Marin, Monika (comentor)

V okviru magistrskega dela smo določali vsebnosti γ-amino butanojske kisline (GABA), biogenih aminov (BA) in prostih aminokislin (AK) v ribjih konzervah med procesom izdelave in v ribjih konzervah na trgu. Lizin, alanin in tirozin so glavne AK, prisotne v ribah. Izdelke s trga smo razdelili v tri skupine: ribe, ribje paštete in ribe z zelenjavo. Po vsebnosti GABA, BA in AK se skupine med seboj razlikujejo. Vsebnost GABA je najvišja v ribjih paštetah (8632,12 nmol/g), medtem ko je vsebnost v ribah z zelenjavo 4097,43 nmol/g, v skupini rib pa 21,49 nmol/g. Dodatek fermentirane zelenjave lahko prispeva k višjih vrednostim GABA, agmatina, spermina, feniletilamina, putrescina, kadaverina in tiramina. Najvišjo vsebnost histamina smo določili v skupini rib (57,25 nmol/g) in ustreza zakonsko določenim mejam Uredbe Komisije (ES) št. 2073/2005 o mikrobioloških merilih za živila. Na splošno je v izdelkih z nižjim deležem ribe, nižja vsebnost lizina in alanina, vendar višja vsebnost nekaterih drugih AK. V fermentiranih ribah je vsebnost GABA in vseh BA prav tako višja. Med posameznimi fazami procesa se vsebnosti GABA, BA in AK spreminjajo. Tajanje povzroča dvig povprečne koncentracije pri vseh analiziranih AK in nekaterih BA (histamin, agmatin, putrescin). Med kuhanjem in po sterilizaciji se odstotek vode v ribah zmanjša, kar povzroči višji delež beljakovin in maščobe v teh fazah procesa. Posledično kuhanje povzroči zmanjšanje vsebnosti AK, vendar je vsebnost po kuhanju na splošno višja kot v svežih ribah. Med tajanjem in kuhanjem se različni deleži BA in AK izločijo v vodo. Koncentracije GABA, BA in AK v posameznih svežih ribah se med seboj zelo razlikujejo. Posamezne ribe so si med seboj zelo različne po velikosti, masi, osnovni kemijski sestavi in vsebnosti nekaterih spojin – AK, BA ter drugih. V vsaki ribi se procesi vršijo drugače. Za boljše ugotovitve bi bilo potrebno več raziskav, z večjim številom vzorcev in več paralelkami.

• Language: Slovenian
• Keywords: ribje konzerve, γ-amino butanojska kislina, GABA, biogeni amini, aminokisline
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [E. Hrvatin]
• Year: 2022
• PID: 20.500.12556/RUL-141677
• UDC: 664.95.036.5:543.2/.9
• COBISS.SI-ID: 124441859
• Publication date in RUL: 05.10.2022

Secondary language

• Language: English
• Title: Content of γ-aminobutyric acid and amines in fish canning process

Abstract

In the scope of this master's thesis, we determined the content of γ-amino butanoic acid (GABA), biogenic amines (BA) and free amino acids (AAs) in canned fish during the production process and in canned fish on the market. Lysine, alanine and tyrosine are the main AAs present in fish. We divided the products from the market into three groups: fish, fish pate and fish with vegetables. The content of GABA, BA and AAs varied between the groups. The GABA content is the highest in fish pates (8632.12 nmol/g), while the concentration in fish with vegetables is 4097.43 nmol/g, and in the fish group it is 21.49 nmol/g. The addition of fermented vegetables contributed to higher values of GABA, agmatine, spermine, phenylethylamine, putrescine, cadaverine, tyramine. The highest HA content was determined in the group of fish (57.25 nmol/g) and corresponds to the statutory limits of Commission Regulation (EC) no. 2073/2005 on microbiological criteria for foodstuffs. In general, products with a lower proportion of fish are lower in lysine and alanine, but higher in some other AAs. In fermented fish, the content of GABA and all BAs is also higher. During the individual stages of the process, the content of GABA, BA and AAs changes. This causes an increase in the average concentration of all analyzed AAs and some BAs (histamine, agmatine, putrescine). During cooking and after sterilization, the percentage of water in the fish decreases, which increases the proportion of protein in fat during these stages of the process. Consequently, cooking decreases the AAs content, but the content after cooking is generally higher than in fresh fish. During thawing and cooking, different proportions of BAs and AAs are released into the water. The concentrations of GABA, BAa and AAa in individual fresh fish are highly correlated with each other. Individual fish show a high variability in size, weight, basic chemical composition and in content of certain compounds – AAs, BAs and others. Better findings would require examination of a larger number of samples and more parallels.

• Keywords: fish canning process, γ-amino butanoic acid, GABA, biogenic amines, amino acids