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Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack |
F. ÖZOGUL1, K. D. A. Taylor, P. Quantick, and Y. Özogul. (1) Faculty of Social & Life Sciences, University of Lincolnshire and Humberside, Brayford Pool, Lincoln, LN6 7TS, United Kingdom Biogenic amines have been studied extensively because of their involvement in food poisoning. The most important biogenic amines produced by the decarboxylation of specific free amino acids in seafood tissue are histamine, putrescine, cadaverine, spermidine, spermine, tyramine, tryptamine, 2-phenylethylamine and agmatine. The objective of the research is to investigate the changes of biogenic amines during the storage of herring in ice, in boxes without ice (2±2 oC), modified atmosphere (60 %CO2, 40 %N2) and vacuum packaging (2±2 oC). A HPLC method with benzoyl chloride derivatization was used to determine the biogenic amines in herring held four different storage conditions. The concentrations of amines in herring held in boxes without ice increased most rapidly and most slowly in herring stored in MAP. 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 period of herring held in ice, reaching levels of 3.97 mg and 23.72 mg /100g muscles at 16 days of storage, respectively. The content of agmatine increased throughout the storage time in ice but was fluctuated for the rest of storage conditions. The highest level of trimethylamine (TMA) was found in herring stored without ice (32.46 mg/100g) and the lowest in herring stored in MAP (16.94 mg/100g) at the end of the storage period (16 days). No significant differences were found in histamine concentrations within the treatments during the early stages of storage period. However, there was a significant difference (P<0.05) towards the end of storage period in all treatments except between VP and ice. Significant differences were found (P<0.05) in concentrations of putrescine and cadaverine between herring held without ice and in MAP throughout the storage period.
Session 42, Seafood Technology: Safety, Processing
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