Biogenic amines formation in Bigeye tuna steaks and whole Skipjack tuna
Document Type
Article
Date of Original Version
1-1-2002
Abstract
Putrescine, cadaverine and histamine formation was monitored in fresh and frozen/thawed Bigeye tuna steaks (Thunnus obesus) and whole Skipjack (Katsuwonus pelamis) stored at room temperature and in ice and to determine the potential use of putrescine and cadaverine as indicators of decomposition. While all biogenic amines were formed during both storage conditions, putrescine was formed at a much lower rate and concentration. For both storage conditions and species, cadaverine appeared prior to and/or accumulated at a faster rate than histamine. Skipjack tuna had a faster accumulation of cadaverine than Bigeye under the same storage conditions. The results indicated that cadaverine, either alone or with histamine, could be used as an index of decomposition for Skipjack and Bigeye tuna.
Publication Title, e.g., Journal
Journal of Food Science
Volume
67
Issue
6
Citation/Publisher Attribution
Rossi, S., C. Lee, P. C. Ellis, and L. F. Pivarnik. "Biogenic amines formation in Bigeye tuna steaks and whole Skipjack tuna." Journal of Food Science 67, 6 (2002). doi: 10.1111/j.1365-2621.2002.tb09500.x.