Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators

Authors

  • M.T. VECIANA-NOGUÉS,

    1. 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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  • M.C. VIDAL-CAROU,

    1. 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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  • A. MARINÉ-FONT

    1. 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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  • Our study was carried out with financial assistance from: Comisión Interministerial de Ciencia y Tecnología, Fondo de Investigaciones Sanitarias de la Seguridad Social and Comissió Interdepartamental de Recerca i Innovació Tecnòlgica de la Generalitat de Catalunya.

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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