Biogenic Amines in Fresh, Canned and Salt-dried Fishery Products of India

Jeya Shakila R.; Vasundhara T.S.

doi:10.56093/ft.v38i2.18503

Authors

Jeya Shakila R. Fisheries College and Research Institute Thoothukkudi
Vasundhara T.S. Defence Food Research Laboratory, Siddharath Nagar, Mysore

https://doi.org/10.56093/ft.v38i2.18503

Keywords:

Biogenic amines, histamine, TLC - densitometry, canned fish, salt dried fish

Abstract

Biogenic amines viz., putrescine, cadaverine, histamine and tyramine, present in fresh, canned and salt-dried fishery products of Indian origin were analysed by means of TLC - densitometric method. Fresh fish and canned fishery products did not contain appreciable amounts of amines. On the other hand, salt-dried fishery products contained very high levels of biogenic amines. The histamine content in about 17% of the samples was above the maximum allowable limit of 20 mg%. Presence of potentiating amines, viz., putrescine and cadaverine in higher concentrations reflects that poor quality raw material was used for curing process.