Biogenic amine formation in salt - dried mackerel and sardine

Abstract

Formation of biogenic amines during the salt drying process of mackerel and
sardine was assessed by me Spectrodensitometric method. Fresh fish contained
smaller amounts of amines. Upon salting and drying, the concentration of the
amines increased significantly. Higher amine build up was recorded in the
uneviscerated salt dried products, particularly in the mackerel, and the histamine
content exceeded the defect action level of 10 mg %. The preprocess quality
was clearly assessed with higher amine build up in the sardine than mackerel, by
the use of different quality raw material. A comparison made with the commercial
samples showed that the laboratory prepared products were of superior
quality, and indicated that the commercial products have been prepared out of
inferior quality raw material