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Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage Temperature
Author(s) -
BaixasNogueras S.,
BoverCid S.,
VidalCarou M.C.,
VecianaNogues M.T.
Publication year - 2001
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.1365-2621.2001.tb15586.x
Subject(s) - hake , cadaverine , trimethylamine , putrescine , dimethylamine , merluccius merluccius , chemistry , tyramine , spermidine , food science , food spoilage , sardine , biogenic amine , fish <actinopterygii> , fishery , biochemistry , biology , bacteria , genetics , receptor , neurotransmitter , enzyme
ABSTRACT: The main amines in frozen and fresh hake (Merluccius merluccius) are the natural polyamines, spermidine. The levels of volatile and nonvolatile amines during storage of hake were strogly dependent on temperature. In samples stored at ‐20° only changes in dimethylamine and agmatine were found, whereas major changes were observed in samples stored at higher temperatures. Cadaverine was the major amine formed followed by histamine, putrescine and tyramine. The maximum levels of biogenic amines were lower than those reported for other fish species. Trimethylamine and biogenic amines related to hake spollage showed levels higher in fresh than in frozen samples, whereas levels of natural polyamines were not statistically different.