Presented at the 36th Annual Meeting of the Institute of Food Technologists, Anaheim, June 6–9, 1976.
CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH-PRESSURE LIQUID CHROMATOGRAPHY
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 155–158, January 1977
How to Cite
MIETZ, J. L. and KARMAS, E. (1977), CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH-PRESSURE LIQUID CHROMATOGRAPHY. Journal of Food Science, 42: 155–158. doi: 10.1111/j.1365-2621.1977.tb01240.x
This work was supported by the Food & Drug Administration under the SARAP Program.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 4/5/76; revised 6/21/76: accepted 6/22/76.
A chemical quality index of canned tuna was established for estimating the extent of decomposition in fresh tuna prior to canning. Histamine has frequently been used as such an indicator but by itself it has not always proved useful. The relationship of 5 amines (histamine, putrestine, cadaverine, spermine and spermidine) was studied to generate a chemical index of tuna decomposition. The amines were extracted from authentic pack and commercially prepared canned tuna samples. The dansyl derivatives were formed and determined by reverse phase, linear gradient elution, high pressure liquid chromatography. An index was developed from the individual amines and the resulting chemical indices scores compared favorably to organoleptic and authentic pack value scores.