Biogenic amines in rainbow trout, tilapia, and cachama fish, available for consumption in Nariño, southern Colombia
Biogenic amines (BAs) are low molecular weight nitrogenous compounds, formed by the breakdown of proteins in highly perishable food products such as fish. BAs can affect human health and are associated with cases of food poisoning. The formation of Bas such as histamine, putrescine, and tyramine...
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| Formato: | article |
| Lenguaje: | EN ES |
| Publicado: |
Pontificia Universidad Javeriana
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/c916fc9f2eb54c02859d18cec2f5b342 |
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| Sumario: | Biogenic amines (BAs) are low molecular weight nitrogenous compounds,
formed by the breakdown of proteins in highly perishable food products
such as fish. BAs can affect human health and are associated with cases of
food poisoning. The formation of Bas such as histamine, putrescine,
and tyramine were determined, via Process Analytical Chemistry
(PAC), in three species of freshwater fish available in markets of city
of Pasto in southern Colombia: rainbow trout, tilapia, and cachama. We
evaluated the formation of BAs during the fish conservation processes
and considered a multifactorial design with two levels. The factors
studied were: fish species, slaughter type, storage temperature, and time
to purchase. Out of the three fish species studies, tilapia samples revealed
the highest average content of putrescine and histamine, with values
of 5.4 µg/g and 10.04 µg/g, respectively. Tyramine was not detected
in any of the experiments performed. The observed values of BAs in
the samples analyzed were below locally tolerated maximal values and
the European standard (200 µg/g). However, their presence reveals that
factors such as sample storage temperature and time to consumption
triggered their formation. |
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