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  • Title: Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).
    Author: Baixas-Nogueras S, Bover-Cid S, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC.
    Journal: J Food Prot; 2005 Nov; 68(11):2433-8. PubMed ID: 16300084.
    Abstract:
    Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 microg/g.
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