Abstract
Changes in the concentrations of putrescine, histamine, tyramine, phenylethylamine and spermidine were studied by the method of capillary electrophoresis coupled with electrochemiluminescence (CE-ECL) during the storage of oysters at two different temperatures (0°C and 4°C). The results showed that, with an increase in the storage time, spermidine and putrescine became dominant. When the oysters were stored at 0°C, the concentration of spermidine increased from 45.6mg/kg to 68.5mg/kg, and that of putrescine increased from 18.6mg/kg to 28.3mg/kg. When the storage temperature was controlled at 4°C, the concentration of spermidine increased from 46.7mg/kg to 119.7mg/kg and that of putrescine increased from 19.4mg/kg to 136.8mg/kg, respectively. In contrast, the histamine, tyramine and phenylethylamine levels increased slightly throughout the storage period for all of the experimental conditions.
Published Version
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 call