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Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

Author(s) : BAIXAS-NOGUEIRAS S., BOVER-CID S., VECIANA-NOGUÉS M. T., et al.

Type of article: Article

Summary

Mediterranean hake (Merluccius merluccius) stored on ice was monitored for sensorial quality and Shewanella, Pseudomonas, enterobacteria, psychrotrophic and mesophilic bacterial counts. Biogenic amine levels were monitored to evaluate spoilage. The biogenic amine index takes into account cadaverine, putrescine, histamine and tyramine and is used as a quality indicator. In this study, sensorial evaluation gave rise to a biogenic amine index of 15-20 µg/g considered as an acceptable level.

Details

  • Original title: Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).
  • Record ID : 2006-1342
  • Languages: English
  • Source: Journal of Food Protection - vol. 68 - n. 11
  • Publication date: 2005/11

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