Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage

Abstract This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.