Biogenic amines formation in Atlantic herring (<i>Clupea harengus</i>) stored under modified atmosphere packaging using a rapid HPLC method

International Journal of Food Science and Technology - Tập 37 Số 5 - Trang 515-522 - 2002
Fatih Özoğul1, K.D.A. Taylor1, Peter C. Quantick1, Yeşim Özoğul1
1Department of Biological and Food Science, Faculty of Social and Life Sciences, University of Lincoln, Food Research Centre, Brayford Pool, Lincoln LN6 7TS, UK

Tóm tắt

A rapid high‐performance liquid chromatographic (HPLC) method for the determination of nine biogenic amines and trimethylamine (TMA) was developed. A derivatization procedure is reported. It involves dissolving benzoyl chloride in acetonitrile to enhance its reaction with biogenic amines. This was compared with benzoyl chloride dissolved in methanol and with only benzoyl chloride to find the optimal condition for benzoylation of biogenic amines in terms of time and derivatization conditions. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water and took less than 7 min to complete the analysis. The application of this method to detect biogenic amines in herring stored at 2 ± 2 °C and in modified atmosphere packing (MAP) was investigated. The concentrations of amines in herring held at 2 ± 2 °C increased more rapidly than herring stored in MAP. The level of TMA in herring held at 2 ± 2 °C was higher than herring stored in MAP. No significant differences were found in histamine concentrations between herring stored at 2 ± 2 °C and in MAP during the early stages of storage period but there was a significant difference (P < 0.05) after 6 days of storage. Significant differences were found (P < 0.05) in concentrations of putrescine (after 6 days) and cadaverine (after 4 days) between herring held at 2 ± 2 °C and in MAP.

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International Journal of Food Science and Technology

Tập 37 Số 5

515-522

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