期刊
FOOD CHEMISTRY
卷 139, 期 1-4, 页码 320-325出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.12.040
关键词
Urocanic acid; Biogenic amine; Histamine; Putrescine; Cadaverine; Indian mackerel; Storage
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 +/- 1, 10 +/- 1 for up to 15 days and 23 +/- 2 degrees C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3 degrees C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10 degrees C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3 degrees C, decreased at 10 degrees C and remained unchanged at 23 degrees C. Histamine, putrescine and cadaverine levels increased significantly (P value < 0.05) at all temperatures especially at 23 degrees C. (C) 2012 Elsevier Ltd. All rights reserved.
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