Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non‐volatile and volatile amines

Summary The concentrations of the non‐volatile and volatile amines that formed in herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) during storage as fillets and as whole fish in ice and at 5°C were determined. Comparison of the rates of formation of the major non‐volatile amines (histamine, cadaverine and putrescine) and trimethylamine showed that haddock fillets deteriorated more rapidly than the whole gutted fish and that ungutted herring spoiled more rapidly than fillets. The value of amines as indices of spoilage in fish is discussed.