Non-volatile amines formation and decomposition in abusively stored fishes and shellfishes.

Nagayama, Toshihiro; Tamura, Y.; Maki, Toshio; Kan, Kimiko; Naoi, Yasuta; Nishima, Taichiro

doi:10.1248/jhs1956.31.362

Cited by 12 publications

(9 citation statements)

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“…, 2001). Nagayama et al. (1985) reported that histamine was useful as a quality index of scombroid fish.…”

Section: Resultsmentioning

confidence: 99%

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Xu¹,

Xia²,

Kim³

2009

Int J of Food Sci Tech

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Biogenic amines, total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) concentrations in the muscle of postmortem Chinese mitten crab stored at 4 and 20°C were studied. Among five biogenic amines, histamine, tyramine, tryptamine, putrescine and cadaverine, histamine was the main biogenic amine formed during the storage time and reached highest levels of 91.22 mg kg )1 after 72 h at 4°C and 181.23 mg kg )1 after 24 h at 20°C. Histamine could be used a safety index for crab. The levels of other biogenic amines were less than 10 mg kg )1 and fluctuated with storage time. TVB-N and TMA-N levels did not change greatly throughout 72 h storage at refrigerated temperature. TVB-N and TMA-N were not considered to be reliable indicators of the freshness of crab.

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“…, 2001). Nagayama et al. (1985) reported that histamine was useful as a quality index of scombroid fish.…”

Section: Resultsmentioning

confidence: 99%

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Xu¹,

Xia²,

Kim³

2009

Int J of Food Sci Tech

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“…Takagi et al (1970Takagi et al ( , 1971 reported that putrescine (PUT), cadaverine (CAD) and @amine (TYM) were produced during the putrefaction of squid, octopus and shellfish. Nagayama et al (1985) indicated that the levels of PUT, CAD and TYM in the muscle of octopus and short-necked clam increased as decomposition progressed. Yamanaka et al (1987) reported that agmatine (AGM) was most useful as an index for the freshness of common squid, since AGM increased with storage time.…”

Section: Introductionmentioning

confidence: 98%

Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage

Yamanaka

1989

Journal of Food Science

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Changes in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/lOOg and 3.2 to 4.6 mg/lOOg, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ lOOg, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscle.

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“…The relations between the changes in diamines and nonvolatile amines and the decomposition of marine products have been examined by several researchers (Takagi et al, 1970(Takagi et al, , 1971Karmas and Mietz, 1978;Mietz and Karmas, 1978;Ritchic and Mackie, 1980;Tonogai et al, 1984;Nagayama et al, 1985;Yamanaka et al, 1986). Yamanaka et al (1986) reported that the levels of putrescine (Put), cadaverine (Cad), tyramine (Tym) and tryptamine (Tpm) in the meat of sardine and saury pike increased as decomposition progressed regardless of storage temperatures.…”

Section: Introductionmentioning

confidence: 99%

Agmatine as a Potential Index for Freshness of Common Squid (Todarodes pacificus)

Yamanaka

Shiomi

Kikuchi

1987

Journal of Food Science

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Changes in amines (tyramine, putrescine, cadaverine, agmatine, and tryptamine) were examined in the muscle of common squid during storage at O"C, 3S"C, and 15°C. Agmatine appeared to be most useful as a potential index for freshness of common squid. Agmatine was detected in small amounts even in the fresh muscle and the concentration increased with storage time, exceeding 30 mg/lOOg at the stage of initial decomposition and reached the level of 40 mg/lOOg at the stage of advanced decomposition. Putrescine was detected in small amounts (less than 1 mg/lOOg) at the stage of initial decomposition and increased rapidly at the stage of advanced decomposition. This amine might be involved in the putrid smell. The pH values became higher at the stage of initial decomposition.

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Non-volatile amines formation and decomposition in abusively stored fishes and shellfishes.

Cited by 12 publications

References 0 publications

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage

Agmatine as a Potential Index for Freshness of Common Squid (Todarodes pacificus)

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