Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD BIOCHEMISTRY, cilt.27, sa.5, ss.435-447, 2003 (SCI-Expanded)
Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine, spermine) in sardine marinade were investigated. Sardine were beheaded, gutted, filleted, washed and marinated by immersing the fish into solutions containing 2 and 4% acetic acid and 10% NaCl for 24 h. Biogenic amine content, sensory scores and pH values of marinated sardine were recorded during the storage at 4C for up to 5 months. Biogenic amine content in marinated sardine was higher than in raw material. There were significant (P < 0. 05) differences in biogenic amine content between acetic acid concentrations of 2 % and 4 % just after marinating. Initial values of biogenic amines in marinade with 4 % acetic acid were significantly (P < 0. 05) lower than those in marinade with 2% acetic acid. The contents of tyramine, putrescine and histamine in sardine marinade decreased in the first 2-3 months of storage, followed by continuous increase up to 5 months of the storage. After decrease in the first month, cadaverine level did not significantly change. According to results, the marination process influences biogenic amine accumulation.