Document Detail


Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.
MedLine Citation:
PMID:  16248557     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Volatile and biogenic amines from three batches of anchovies, marinated in vinegar, were studied. The anchovies had been vacuum-packed and kept in refrigerated storage for 3 months. Trimethylamine and total volatile basic nitrogen levels were very low and constant throughout marinating and storage process: less than 1 and 10 mg/100 g, respectively. Certain amine levels, mainly those of tyramine and serotonin, increased slightly, particularly during storage. However, even the highest recorded levels were much lower than those considered to be hazardous for human consumption. To study the influence of raw material freshness in the amine profile, two laboratory trials using fresh and spoiled anchovies and simulating the industry standard marinating process were carried out. Levels for both volatile and biogenic amines were dependent on raw material quality, proving consistently higher in those deriving from nonfresh fish. Vinegar marinating leads to a decrease in the accumulation of amines in anchovy while their concentration in the vinegar solution increases due to the vinegar effect as solvent extractor.
Authors:
Sofía Pons-Sánchez-Cascado; M Carmen Vidal-Carou; Abel Mariné-Font; M Teresa Veciana-Nogués
Related Documents :
3532377 - The role of non-nutritive dietary constituents in carcinogenesis.
15986387 - Development of a food frequency questionnaire module and databases for compounds in coo...
2684627 - Natural anticarcinogens, carcinogens, and changing patterns in cancer: some speculation.
8055627 - Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, inc...
17918397 - Introduced trout sever trophic connections in watersheds: consequences for a declining ...
17374557 - Unhappy meal: how our need to detect stress may have shaped our preferences for taste.
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Nov 
Date Detail:
Created Date:  2005-10-26     Completed Date:  2005-12-22     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  8586-92     Citation Subset:  IM    
Affiliation:
Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Acetic Acid*
Animals
Biogenic Amines / analysis*
Fish Products / analysis*
Fishes*
Food Handling / methods*
Food Preservation*
Volatilization
Chemical
Reg. No./Substance:
0/Biogenic Amines; 64-19-7/Acetic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Physical aging of starch, maltodextrin, and maltose.
Next Document:  Electron beam ionization induced oxidative enzymatic activities in pepper (Capsicum annuum L.), asso...