Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators |
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| Authors: | MT VECIANA-NOGUÉS MC VIDAL-CAROU A MARINÉ-FONT |
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| Affiliation: | The authors are affiliated with the Nutrition &Food Science Unit, Univ. of Barcelona. Faculty of Pharmacy, Avda. Diagonal s/n. 08028-Barcelona, Spain. |
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| Abstract: | 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. |
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