Changes in biogenic amine contents throughout storage of canned fish products

Abstract

The levels of biogenic amines were assessed throughout storage at 4oC, for up to 120 days, of canned sardines, anchovy and smoked fish. Histamine, tyramine, putrescine, cadaverin, spermidine and spermine levels increased in general with elapsing storage time; the concentrations of the former in sardine, anchovy and smoked fish reached maxima of 281.17 mg/kgdry weight (DW), 166.21 mg/kgDW and 104.51 mg/kgDW, respectively, by 120 days. Spermidine and spermine levels increased slightly, whereas significant differences were found (P<0.05) in the levels of cadaverine and putrescine throughout storage. The total amine contents (579.15 mg/kgDW) of anchovy were highest, followed by sardine (456.86 mg/kgDW) and smoked fish (210.79 mg/kgDW). Overall, canned anchovy and sardine appear to pose public health risks owing to their biogenic amine levels above accepted thresholds.