Premium
Changes of Tyramine during Storage and Spoilage of Anchovies
Author(s) -
SANTOSBUELGA C.,
MARINEFONT A.,
RIVASGONZALO J.C.
Publication year - 1986
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.1365-2621.1986.tb11169.x
Subject(s) - tyramine , food spoilage , anchovy , food science , chemistry , cold storage , fishery , biology , biochemistry , fish <actinopterygii> , bacteria , horticulture , genetics
A study was carried out on the evolution of tyramine throughout storage and spoilage at two different temperatures of canned anchovy semi‐preserves and anchovy homogenates. During storage an increase occurred in tyramine until a maximum concentration was reached, after which it began to decrease. The storage temperature did not significantly influence the maximum tyramine content reached, though refrigeration temperatures delayed the start of the increase. Determination of tyramine was not a good parameter for establishing the conservation or spoilage status of anchovies.