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Comparative rates of spoilage of fillets and whole fish during storage of haddock ( Melanogrammus aeglefinus ) and herring ( Clupea harengus ) as determined by the formation of non‐volatile and volatile amines
Author(s) -
FERNÁNDEZSALGUERO J.,
MACKIE I. M.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00501.x
Subject(s) - haddock , clupea , herring , cadaverine , food spoilage , trimethylamine , fishery , fish <actinopterygii> , food science , rigor mortis , biology , chemistry , putrescine , biochemistry , bacteria , genetics , enzyme
Summary The concentrations of the non‐volatile and volatile amines that formed in herring ( Clupea harengus ) and haddock ( Melanogrammus aeglefinus ) during storage as fillets and as whole fish in ice and at 5°C were determined. Comparison of the rates of formation of the major non‐volatile amines (histamine, cadaverine and putrescine) and trimethylamine showed that haddock fillets deteriorated more rapidly than the whole gutted fish and that ungutted herring spoiled more rapidly than fillets. The value of amines as indices of spoilage in fish is discussed.