Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio)

Common carp (Cyprinus carpio) samples treated with Carum copticum (0.5% and 1%) and lactic acid were examined for a period of 18 days. Samples were analysed for their total viable count (TVC), psychrotrophic count (PTC), pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVN) and biogenic amines (histamine, cadaverine, and putrescine) to evaluate their quality and safety. The TVC, PTC, pH, and TVN values were significantly reduced (p < 0.05) by lactic acid treatment, as was the formation of biogenic amines. Lipid oxidation was significantly (p < 0.05) delayed in samples treated with Carum copticum. Moreover, in these samples, a reduction in the formation of biogenic amines was observed. Therefore, Carum copticum and lactic acid can be utilized as food preservatives to extend the shelf-life of fish.