Biogenic amines as hygiene and quality criteria in marinated fish products

Abstract

Marinated fish products from horse mackerel, chub mackerel, anchovy and sardine were examined for changes in biogenic amines under cold storage (+4 +/- 1 degrees C). Marinated fish were stored for a period of 120 days. The limit of sensory acceptance of the products was reached after 75 days of storage. In all of the marinated samples tyramine and cadaverine levels were beneath the detection limit (<2 mg/kg). In this study, toxicological levels for histamine (maximum histamine levels of the EU, Hazard Action Level of the FDA) were not reached. The decomposition limit of 50 mg/kg histamine was only exceeded in marinated chub mackerel after 90 days of storage, while in all other fish marinades the levels were lower throughout the study.