Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

ÖZOĞUL F. , Kuley E. , KENAR M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, no.4, pp.761-766, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1365-2621.2011.02560.x
  • Page Numbers: pp.761-766
  • Keywords: Biogenic amines, histamine, rosemary, sage tea, sardine, serotonin, SHELF-LIFE, SENSORY QUALITY, ESSENTIAL OILS, INDEXES, SEA


P>Natural antimicrobials and antioxidants from rosemary (Rosmarinus officinalis) and sage tea (Salvia officinalis) were produced using solvent extraction method. The effect of two extracts on ammonia (AMN) and biogenic amines (BAs) formation in vacuum packed sardine (Sardina pilchardus) fillets stored at 3 +/- 1 degrees C was investigated for 20 days. Although the effect of extracts was dependent on specific amine and storage time, phenolic compounds from rosemary and sage tea generally resulted in lower AMN and BAs accumulation in sardine muscle. Putrescine (PUT) and cadaverine (CAD) were the most abundant amines, while histamine (HIS) concentration ranged from 2.05 to 28.77 mg 100g-1. Rosemary and sage tea extracts significantly reduced HIS, PUT, CAD and trimethylamine accumulation in the fish muscle (P < 0.05) while stimulating effect of extracts was observed on serotonin and agmatine formation. At the end of the storage period, PUT and CAD contents of control were 100-fold higher than those of treated groups.