Cakmak, TuncerSancak, Yakup Can2025-05-102025-05-1020232149-33592149-864410.36483/vanvetj.1209788https://doi.org/10.36483/vanvetj.1209788https://search.trdizin.gov.tr/en/yayin/detay/1161143/determination-of-biogenic-amine-formation-microbiological-and-sensory-changes-in-carp-cyprinus-carpio-l-1758-stored-at-cold-4-chttps://hdl.handle.net/20.500.14720/19839In this research; it was aimed to determine the shelf life of whole (Cold Whole Fish/CWF) and gutted (Cold Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days by analyzing microbial load, chemical parameters, and sensory analysis scores and concentrations of biogenic amines. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes, chemical, sensory analysis evaluation, and biogenic amines levels were detected by using High Performance Liquid Chromatography (HPLC). According to the research results; it was determined that Total Aerobic Psychrophilic Microorganism (TAP) and Pseudomonas spp. formed the dominant microflora during storage in CWF and CGF samples the acceptable limits were not exceeded until the 10th day in terms of TVB-N values, and according to the sensory analysis evaluations, carp samples were not consumable after the 6th day. In both application forms of the carp samples stored in the cold, putrescine and cadaverine were dominant biogenic amines. It has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.eninfo:eu-repo/semantics/openAccessMikroskopiBiyolojiBalıkçılıkKimyaAnalitikGıda Bilimi Ve TeknolojisiZoolojiArticle341N/AN/A32421161143