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Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice.

Author(s) : RUIZ-CAPILLAS C., MORAL A.

Type of article: Article

Summary

Production of tyramine, histamine, putrescine, cadaverine, agmatine, and spermidine was studied for use as quality indices in muscle of gutted hake stored in ice for 25 d. Changes in biogenic amine concentrations were correlated with trimethylamine nitrogen levels. All concentrations except for spermidine increased throughout storage. During storage, cadaverine reached 72.14 mg/kg while there were no significant increases in histamine and tyramine. The levels of free amino acids were not correlated to respective biogenic amine levels. The production of cadaverine and agmatine preceded spoilage and these biogenic amines may indicate freshness of hake stored in ice.

Details

  • Original title: Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice.
  • Record ID : 2002-2513
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 7
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

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