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Changes in biogenic amines in herring stored under modified atmosphere and vacuum packaging.

Author(s) : ÖZOGUL F., TAYLOR K. D. A., QUANTICK P., et al.

Type of article: Article

Summary

Changes in 10 biogenic amines during the storage of herring in ice, in boxes without ice, in a modified atmosphere, and in vacuum packaging (VP) were investigated. The highest level of histamine was obtained from herring stored in boxes without ice, followed by herring stored in VP, ice, and MAP. Putrescine and cadaverine contents increased during the storage of herring held in ice. No significant differences were found in histamine concentrations within the treatments during the early stages of the storage period. However, there was a significant difference towards the end of the storage period in all treatments except between VP and ice.

Details

  • Original title: Changes in biogenic amines in herring stored under modified atmosphere and vacuum packaging.
  • Record ID : 2003-2455
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 7
  • Publication date: 2002/09
  • Document available for consultation in the library of the IIR headquarters only.

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