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Changes in biogenic amines during the manufacture and storage of semipreserved anchovies.

Author(s) : VECIANA-NOGUES M. T., ALBALA-HURTADO S., MARINE-FONT A., VIDAL-CAROU M. C.

Type of article: Article

Summary

Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw anchovies, during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the beginning of spoilage, while beta-phenylethylamine and tryptamine were formed only at advanced stages of spoiling. Serotonin, spermine, and spermidine levels were constant throughout spoilage. During shelf-life studies, anchovies packed in brine were more stable, from the point of view of biogenic amine formation, than anchovies packed in oil. High formation of tryptamine and histamine was observed in both products when they were stored at room temperature. Refrigerated storage prevents amine formation.

Details

  • Original title: Changes in biogenic amines during the manufacture and storage of semipreserved anchovies.
  • Record ID : 1997-3431
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 11
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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