Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions

The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degreesC for 0,1, 3, and 5 days was determined using biogenic amine analysis, microbial counts, and sensory evaluation (by a sensory test panel and an AromaScan). Biogeni c amines in methanol extracts from mahi-mahi samples were analyzed using ca pillary electrophoresis (CE) with ultraviolet detection sit 210 nm and a ga s chromatography (GC) method that can simultaneously determine the contents of putrescine, cadaverine, histamine, spermidine, and spermine within 20 m in after pentafluoropropionic anhydride derivatization. A good correlation( R-2 = 0.99) was found between CE and GC methods for detecting histamine in mahi-mahi. Fish quality deteriorated and correlated with increasing microbi al numbers. Biogenic amines may be useful indicators for mahi-mahi quality and safety. AromaScan was able to correlate quality changes for mahi-mahi i n microbiological and sensory analyses.