Changes in biogenic amine contents throughout storage of canned fish products

• Type: Article in International Scientific Journal
• Date: 2014

Authors

F. Xavier Malcata (Author) FEUP; Mohamed A. Rabie (Author) Other; Abbas O. Toliba (Author) Other; Abdul Rahman Sulieman (Author) Other

Journal

Title: Pakistan Journal of Food Science

Vol. 24 No. 3

Pages: 137-150

Publisher: Pakistan Society of Food Scientists and Technologists

Indexing

ISI Web of Knowledge

ISI Web of Science

Scientific classification

FOS: Engineering and technology

Associated Projects

UI0511 - PROJECTO ESTRATÉGICO - UI 511 - 2013-2014

Other information

Abstract (EN): The levels of biogenic amines were assessed throughout storage at 4oC, for up to 120 days, of canned sardines, anchovy and smoked fish. Histamine, tyramine, putrescine, cadaverin, spermidine and spermine levels increased in general with elapsing storage time; the concentrations of the former in sardine, anchovy and smoked fish reached maxima of 281.17 mg/kgdry weight (DW), 166.21 mg/kgDW and 104.51 mg/kgDW, respectively, by 120 days. Spermidine and spermine levels increased slightly, whereas significant differences were found (P<0.05) in the levels of cadaverine and putrescine throughout storage. The total amine contents (579.15 mg/kgDW) of anchovy were highest, followed by sardine (456.86 mg/kgDW) and smoked fish (210.79 mg/kgDW). Overall, canned anchovy and sardine appear to pose public health risks owing to their biogenic amine levels above accepted thresholds.

Language: English

Type (Professor's evaluation): Scientific