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AMINE CONTENT OF TOXIC AND WHOLESOME CANNED TUNA FISH
Author(s) -
KIM INSUK,
BJELDANES LEONARD F.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08538.x
Subject(s) - cadaverine , putrescine , spermidine , spermine , chemistry , tuna , histamine , food science , amine gas treating , chromatography , biogenic amine , biochemistry , fish <actinopterygii> , biology , fishery , organic chemistry , enzyme , pharmacology , receptor , neurotransmitter
Concentrations of cadaverine, putrescine, histamine, spermidine and spermine were determined in canned wholesome tuna and in canned tuna that had been implicated in an outbreak of scombroid poisoning in humans. The method employed is a modification of established extraction and thin‐layer chromatographic techniques for analysis of amines. The average concentrations of amines in wholesome tuna were: putrescine, 0.35 mg%; cadaverine, 1.05 mg%; histamine, 2.74 mg%; spermidine, 3.26 mg%; and spermine, 1.23 mg%. Amine levels in toxic tuna ranged from 1.53 mg% and 1.16 mg% for putrescine and spermine, respectively, to 2.37 mg% for spermidine, 12.8 mg% for cadaverine, and 116 mg% for histamine.