Abstract
This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.
Highlights
Fish is a good source of protein, rich in essential amino acids, micro- and macroelements, lipids rich in unsaturated fatty acids and fat-soluble vitamins
The changes were influenced by the composition of the frying oil and were not homogeneous for the different Free amino acids (FAAs), because the concentrations of some amino acids decreased, while those of others increased
The study findings showed that canned European eels are a good source of free amino acids, with a good balance of essential amino acids, and that they provide very small amounts of biogenic amines
Summary
Fish is a good source of protein, rich in essential amino acids, micro- and macroelements, lipids rich in unsaturated fatty acids and fat-soluble vitamins. It is extremely perishable due to the high contents of water, protein and non-protein nitrogen compounds and to the activities of autolytic enzymes, which cause spoilage. Free amino acids (FAAs) represent one of the most important fractions of non-protein nitrogen in fish. FFAs play a very important role in bacterial spoilage of fish They undergo important changes during processing and storage, and the different technologies used greatly influence the amino acid profiles. FAAs play an important role in the sweetness, sourness, bitterness and umami taste of foods. They can interact with reducing sugars (Maillard reaction or non-enzymatic browning), giving rise to different tastes, colors and aromas [1,2]. The FAA content of food and loss of FAA due to processing and storage are of interest in relation to nutritional aspects
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