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Butter is susceptible to chemical and biological degradation. Hydrogen (H 2) and nitrogen (N 2) gases and BHT were incorporated into the butter, packaged into polyethylene laminated aluminum bags, and stored at 4 °C for 90 days. The microbial counts, peroxide value (PV), titratable acidity (TA), acidity degree value (ADV), and conjugated dienes and trienes (CD and CT) were examined. The samples' color and biogenic amines, amino acids, and volatile profiles were analyzed. At the end of storage, microorganisms grew slower in the H 2 samples than in the other groups. The highest values of fat deterioration were determined for the control, while the lowest values were for the H 2 - and BHT-incorporated samples. All biogenic amines (BAs) showed the highest values in the control, while the lowest ones were observed in the BHT samples, followed by H 2 and N 2. H 2 incorporation into butter limited the spoilage microorganism growth, improved the color, restricted the formation of BAs (44–61%), increased the levels of some amino acids (Met and Lys), and didn't give an off-flavor. The physicochemical results showed that H 2 extended the shelf life of butter by 30 days. H 2 incorporation can help the dairy industry extend shelf life and maintain the product's quality and safety. • Incorporation of H 2 into butter preserved the color (yellowness) during cold storage • Incorporation of H 2 increased the chemical and microbial stability during cold storage • Incorporation of H 2 into butter restricted the formation of biogenic amines by 44–61% • Incorporation of H 2 into butter prevented the undesirable volatile compound formation • Incorporation of H 2 into butter extended the shelf life by about 30 days [ABSTRACT FROM AUTHOR]

The formation of biogenic amines (BAs) in fish products during storage forms a serious challenge to producers and is generally related to the growth of decarboxylase-producing microorganisms. Controlling the formation of BAs is a serious challenge for the fishery industry. This study evaluates the impact of incorporating molecular hydrogen (H 2) in a modified atmosphere packaging on the formation of BAs in both freshwater and seawater fish, i.e., rainbow trout and horse mackerel, respectively, stored at + 4 °C for 15 days. Fish samples were packaged in modified atmosphere packaging [MAP1 (50% CO 2 /50% N 2) and MAP2 (60% CO 2 /40% N 2)], reducing atmosphere packaging [RAP1 (50% CO 2 /46% N 2 /4% H 2) and RAP2 (60% CO 2 /36% N 2 /4% H 2)], and under air (control). The amount of BAs, except spermidine and spermine, significantly increased during storage in all treated samples. Both MAPs and RAPs showed significant restrictive effects on the formation of heterocyclic, aromatic, and aliphatic di-amines (histamine, tyramine, putrescine, cadaverine) in both fish species, with a more potent effect seen in RAP rather than MAP. Reduction rates of BAs ‎were about two folds higher in RAPs than that of MAPs. This shows the advantage of hydrogen incorporation in the package atmosphere on the inhibition of biogenic amine formation, especially in the presence of a high level of CO 2. Therefore, RAP may be proposed as a promising technology for limiting the BA formation in fishery products. [Display omitted] • BA content in rainbow trout was higher than that in horse mackerel. • MAPs and RAPs showed significant effects on limiting the formation of BAs. • The lowest level of BAs was found in RAP samples and the highest one in control ones. • Reduction rates of BAs ‎were about two folds higher in RAPs than that of MAPs. • Inhibitory effects of MAP and RAP on BAs were similar in the two fish species. [ABSTRACT FROM AUTHOR]