Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack


Ozogul F. , TAYLOR K., Quantick P., Ozogul Y.

JOURNAL OF FOOD SCIENCE, cilt.67, ss.2497-2501, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

Changes in 10 biogenic amines during the storage of herring in ice, in boxes without ice, in a modified atmosphere, and In vacuum packaging were investigated. The highest level of histamine was obtained from herring stored in boxes without ice, followed by herring stored in VP, ice, and MAP. Putrescine and cadaverine contents increased during the storage of herring held in ice, reaching levels of 4.0 mg and 23.7 mg/100g muscles at 16 d of storage, respectively. No significant differences were found in histamine concentrations within the treatments during the early stages of the storage period. However, there was a significant difference (P < 0.05) towards the end of the storage period in all treatments except between VP and ice.