マイワシならびにサンマ貯蔵中の不揮発性アミンの消長〔英文〕

概要

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Changes in contents of seven non-volatile amines, putrescine (Put), cadaverine (Cad), tyramine (Tym), tryptamine (Tpm), spermidine, spermine and histamine (Hm) were examined in the meats of sardine Sardinops melanosticta and saury pike Cololabis saira during storage at 5°C or 20°C. The levels of Put, Cad, Tym and Tpm in the meats of these fishes increased as decomposition progressed, regardless of storage temperature. Of these four amines a maximum formation was observed for Cad, which seems to be the most useful index for decomposition of fish; below 15mg/100g of meat at the passable stage, between 15 and 20mg/100g of meat at the stage of initial decomposition and over 20mg/100g of meat at the stage of advanced decomposition. Since Hm formation varies greatly with fish species and storage temperatures, the use of Hm as a chemical index for decomposition of fish is not always proper.
日本水産學會の論文