Abstract
The concentrations of 10 biogenic amines were determined in fresh tuna (n = 20) and canned tuna (n = 38) purchased in Spain and also in samples taken at 5 stages of 12 canning processes (n = 60). Spermine and spermidine were the only amines found in all samples but were lower in canned than in fresh tuna samples (p < 0.05). The Food and Drug Administration legal limit for histamine (50 μg/g) was not exceeded in any samples, and the levels of the other biogenic amines commonly related with fish spoilage were, in general, low in all samples studied; no significant difference was found between fresh and canned tuna. Results showed that both the inosine monophosphate ratio and certain biogenic amines could be useful as quality indicators for the raw fish used in canned tuna, since no change was observed throughout the canning process, except for spermine and spermidine. Decreases in both spermine and spermidine were significant only after the sterilization step, which is in agreement with the significant differences observed between fresh and canned tuna from the market. Keywords: Histamine; biogenic amines; fresh tuna; canned tuna
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
