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Amine levels in some asian seafood products
Author(s) -
Wootton Michael,
Silalahi Jansen,
Wills Ronald B H
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740490414
Subject(s) - cadaverine , mackerel , putrescine , food science , chemistry , biogenic amine , fish <actinopterygii> , salted fish , dried fish , haddock , chromatography , fishery , biology , organic chemistry , biochemistry , receptor , neurotransmitter , enzyme
A range of 20 Asian seafood products was analysed for volatile and non‐volatile amines by high performance liquid chromatography. The products analysed were salted, dried and canned and included fish, prawns, oysters, squid and jellyfish. Dried fish products contained putrescine and cadaverine at levels up to approximately 2.2 and 3.3 g kg −1 respectively and, in one instance, 0.803 g histamine kg −1 . One canned mackerel sample had a high concentration of both volatile and non‐volatile amines.