Fillets of carp (Cyprinus carpio) were treated either by an application of an essential oil (thyme, oregano) or by UV-C irradiation (two different doses: 121 and 243 mJ/cm²). All the control and treated vacuum packs were stored at 3.5 °C for up to 49 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined after storage. Thyme oil and, especially, oregano oil were found to be effective in suppressing the formation of putrescine, cadaverine, tyramine and phenylethylamine. UV irradiation at the selected doses was shown to be less effective. Samples rated as being of good quality contained less than 10 mg/kg of each of these four amines. The polyamines spermidine and spermine in treated samples did not show statistically significant changes during storage of samples. Tryptamine was not detected in samples treated with essential oils, histamine was not detected in any of the samples. The application of thyme and oregano oils prolonged the shelf-life of samples by 5 and 6 times respectively.

鲤鱼鱼片（Cyprinus carpio）可以通过涂香精油（百里香，牛至）或通过UV-C辐照（两种不同剂量：121和243 mJ / cm ^{2）进行处理。}）。所有对照和处理过的真空包装均在3.5°C下保存长达49天。储存后测定八种生物胺的含量（腐胺，尸胺，亚精胺，亚精胺，组胺，酪胺，色胺和苯乙胺）。发现百里香油，尤其是牛至油可有效抑制腐胺，尸胺，酪胺和苯乙胺的形成。选定剂量的紫外线辐射显示效果较差。被评定为高质量的样品中四种胺的含量均低于10 mg / kg。处理样品中的多胺亚精胺和亚精胺在样品存储过程中没有显示出统计学上的显着变化。在用精油处理过的样品中未检出色胺，在任何样品中均未检出组胺。