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1999•Journal of AOAC InternationalRequires access

Use of Biogenic Amines to Evaluate Spoilage in Plaice (Pleuronectes platessa) and Whiting (Merlangus merlang)

Guillaume Duflos, Catherine Dervin, Pierre Malle, Stéphane Bouquelet

Open publisher page 33 citations

Abstract

Fish muscle decarboxylases generate biogenic amines during spoilage. We monitored spoilage in plaice and whiting by assaying biogenic amines represented by the amine index (AI), and by using expert assessors to determine a freshness index (FI) for each fish. First we characterized the assessor- and fish species-related effects on FI, and then we sought to correlate changes in AI and FI by statistical data analysis. We propose rejection limits on the basis of our findings.

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What this paper is about

Fish muscle decarboxylases generate biogenic amines during spoilage. We monitored spoilage in plaice and whiting by assaying biogenic amines represented by the amine index (AI), and by using expert assessors to determine a freshness index (FI) for each fish. First we characterized the assessor- and fish species-related effects on FI, and then we sought to correlate changes in AI and FI by statistical data analysis. We propose rejection limits on the basis of our findings.

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Available abstract

Fish muscle decarboxylases generate biogenic amines during spoilage. We monitored spoilage in plaice and whiting by assaying biogenic amines represented by the amine index (AI), and by using expert assessors to determine a freshness index (FI) for each fish. First we characterized the assessor- and fish species-related effects on FI, and then we sought to correlate changes in AI and FI by statistical data analysis. We propose rejection limits on the basis of our findings.

Key concepts: Pleuronectes, Whiting, Food spoilage, Biogenic amine, Fish <Actinopterygii>, Fishery, Chemistry, Tyramine

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Use of Biogenic Amines to Evaluate Spoilage in Plaice (Pleuronectes platessa) and Whiting (Merlangus merlang) — Research Paper | ScholarLens