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Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum Pack
Author(s) -
ÖZogul F.,
Taylor K.D.A.,
Quantick P.,
ÖZogul Y.
Publication year - 2002
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.1365-2621.2002.tb08765.x
Subject(s) - cadaverine , herring , modified atmosphere , chemistry , putrescine , significant difference , food science , fishery , shelf life , biology , biochemistry , fish <actinopterygii> , mathematics , statistics , enzyme
Changes in 10 biogenic amines during the storage of herring in ice, in boxes without ice, in a modified atmosphere, and in vacuum packaging were investigated. The highest level of histamine was obtained from herring stored in boxes without ice, followed by herring stored in VP, ice, and MAP. Putrescine and cadaverine contents increased during the storage of herring held in ice, reaching levels of 4.0 mg and 23.7 mg/100g muscles at 16 d of storage, respectively. No significant differences were found in histamine concentrations within the treatments during the early stages of the storage period. However, there was a significant difference (P < 0.05) towards the end of the storage period in all treatments except between VP and ice.