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Histamine and Tyramine in Preserved and Semi‐preserved Fish Products
Author(s) -
VECIANANOGUES M.T.,
VIDALCAROU M.C.,
MARINEFONT A.
Publication year - 1989
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.1365-2621.1989.tb05182.x
Subject(s) - tyramine , histamine , mackerel , herring , chemistry , sardine , food science , fish <actinopterygii> , tuna , fishery , biology , biochemistry , endocrinology
Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi‐preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi‐preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi‐preserved anchovies stored at room temperature (18‐22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4‐6°C). Tyramine did not increase at either temperature of storage.