Premium
Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators
Author(s) -
VECIANANOGUÉS M.T.,
VIDALCAROU M.C.,
MARINÉFONT A.
Publication year - 1990
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.1365-2621.1990.tb01638.x
Subject(s) - food spoilage , tyramine , engraulis , trimethylamine , fish <actinopterygii> , food science , chemistry , histamine , biogenic amine , octopamine (neurotransmitter) , biology , fishery , biochemistry , anchovy , bacteria , neurotransmitter , pharmacology , genetics , receptor , serotonin
The formation of biogenic amines (histamine and tyramine) during Engraulis encrasicholus storage and spoilage was studied and compared with changes of other fish spoilage indicators: trimethylamine nitrogen, volatile basic nitrogen, hypoxanthine and pH. Good correlations were observed between biogenic amines and the other indicators, at both refrigeration (4–6°C) and room temperature (18–22°C).Two trials were carried out at each temperature. Differences were observed in levels of biogenic amines as well as other indicators in experiments carried out under similar conditions.