Abstract
This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography with UV detection. The level of total BAs was higher in the mackerel fillet (108.14 µg/g) than the headed and gutted fish (91.58 µg/g). Roasted, fried, and stewed mackerel recorded total BA concentrations of 54.28, 82.25, and 163.05 µg/g, respectively. Stewed mackerel contained about 3-fold more BAs than roasted mackerel. The level of total BAs in mackerel increased significantly up to 190%, 236% and 152% as the roasting temperature increased, upon frying, and as stewing temperature increased, respectively (p < 0.05).
Highlights
Mackerel is one of the most popular fish consumed in Korea
The biogenic amines (BAs) that affect the human body are tryptamine (TRP), histamine (HIS), putrescine (PUT), spermidine (SPD), and β-phenylethylamine (PHE), which are derived from amino acid precursors [5]
limit of detection (LOD) and limit of quantitation (LOQ) were calculated by the respective equations, 3.14 × standard deviation (σ1)/slope factor and 10 × standard deviation (σ1)/slope factor of the BAs calibration curve derived from eight points (0, 1, 3, 5, 10, 50, 100, 300 μg/g)
Summary
Mackerel is one of the most popular fish consumed in Korea. Safety issues for fishery products are increasing every year. The BAs that affect the human body are tryptamine (TRP), histamine (HIS), putrescine (PUT), spermidine (SPD), and β-phenylethylamine (PHE), which are derived from amino acid precursors [5]. Recent studies have indicated that the corresponding amino acid precursors can be formed by oxidative decarboxylation during the heating process [11]. Recent studies reported that concentrations of biogenic amines in Indian mackerel of the tropical region during storage at ambient (25–29 ◦C) and ice temperature (0 ◦C) are related with changes of amino acids content and amines forming bacteria [18]. To assess how various conditions can affect BAs in chub mackerel (Scomber japonicus), five BAs, including TRP, PHE, PUT, HIS, and SPD, formed in mackerel were analyzed considering its origin (Korea and Norway), pre-treatment (headed and gutted [H/G], fillet) and cooking method (roasted, fried, stewed)
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