Determination of biogenic amines in canned fish of the Turkish market

Abstract

This paper describes the determination of biogenic amines in a number of canned fish of the Turkish market by means of HPLC. Over all 39 cans of sardine, tuna, sardelle, macquerel, pelamide and trout were tested. The determination of agmatine, cadaverine, histamine, putrescine and tyramine was performed by HPLC with post column derivatization with ortho-phtaldialdehyde.