Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C

• Published in: Journal of food quality Vol. 27; no. 3; pp. 221 - 231
• Main Authors: Gokoglu, N, Yerlikaya, P, Cengiz, E
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2004; Blackwell Publishing
• Subjects: ambient temperature; appearance (quality); bacterial contamination; biogenic amines; Biological and medical sciences; degradation; Fish and seafood industries; food contamination; Food industries; food quality; food spoilage; food storage; Fundamental and applied biological sciences. Psychology; off odors; refrigeration; Sardina pilchardus; sardines; sensory evaluation; storage temperature; storage time; taste; Sardina pilchardus; Sardine; Edible fish; Vertebrata; Pisces; Quality; Biogenic amine; Chemical composition
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1111/j.1745-4557.2004.tb00651.x

ABSTRACT Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine and spermine) in sardine during the storage at two temperatures (4C and 20C) were investigated. Changes in sensory scores were also recorded. Significant differences between storage times were found. The levels of tyramine, putrescine, cadaverine and histamine increased as decomposition of sardine progressed at both 4C and 20C. Spermidine and spermine did not change throughout storage. Putrescine was the main biogenic amine formed, followed by tyramine, cadaverine and histamine. Histamine remained lower than the toxic level of 100 mg/kg in the samples stored at 4C whereas it exceeded the toxic level after 16 h at 20C. The increase in histamine concentration was lower than tyramine and putrescine at both temperatures. Sensory scores gradually decreased during the storage.