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EnglishThe formation of biogenic amines especially polyamines was monitored in fresh fish caught off the coast of Messina and the Eolian Island and belonging to the Sparidae and Serranidae families. Fish were stored at room temperature, in refrigerator at 4°C or frozen at – 20°C and assayed to determine the potential use of putrescine, spermidine and spermine as indicators of decomposition. Seven amines, namely, putrescine, cadaverine, histamine, tyramine, tryptamine, spermidine and spermine were assayed. While all biogenic amines were formed during the storage conditions used, spermidine was present in a great extent and concentration in all samples from fishes stored at room temperature. For all other storage conditions used, the concentrations of spermidine and spermine were greater in notgutted samples than in gutted fish. The concentration of the three polyamines increase in fish samples stored at room temperature. The Biogenic Amines Index (B.A.I.) shows, in fish samples stored at – 20°C and defrozen at room temperature, values that indicating an deterioration of the food.
| Titolo: | Storage effects on free polyamines of some species of mediterranean fish. | |
| Autori: | ||
| Data di pubblicazione: | 2009 | |
| Abstract: | The formation of biogenic amines especially polyamines was monitored in fresh fish caught off the coast of Messina and the Eolian Island and belonging to the Sparidae and Serranidae families. Fish were stored at room temperature, in refrigerator at 4°C or frozen at – 20°C and assayed to determine the potential use of putrescine, spermidine and spermine as indicators of decomposition. Seven amines, namely, putrescine, cadaverine, histamine, tyramine, tryptamine, spermidine and spermine were assayed. While all biogenic amines were formed during the storage conditions used, spermidine was present in a great extent and concentration in all samples from fishes stored at room temperature. For all other storage conditions used, the concentrations of spermidine and spermine were greater in notgutted samples than in gutted fish. The concentration of the three polyamines increase in fish samples stored at room temperature. The Biogenic Amines Index (B.A.I.) shows, in fish samples stored at – 20°C and defrozen at room temperature, values that indicating an deterioration of the food. | |
| Handle: | http://hdl.handle.net/11570/8464 | |
| ISBN: | 9788178954332 | |
| Appare nelle tipologie: | 14.b.1 Contributo in volume (Capitolo o Saggio) |
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