Changes in Biogenic Amines during the Storage of Mediterranean Anchovies Immersed in Oil

Anchovies are a semipreserved fish product obtained without heating, and for this reason contents of biogenic amines could be modified during its storage. Changes of 10 biogenic amines during the storage of oil-packed anchovies from three different commercial brands at 8−10 °C or at 20 ± 1 °C were studied. Initial contents of spermidine and spermine were very similar in all samples studied, and no changes were observed throughout storage. Putrescine and cadaverine also remained constant during storage, but differences between commercial brands were observed. Agmatine remained constant at refrigeration temperature but decreased at 20 ± 1 °C in samples of two commercial brands. Histamine, tyramine, tryptamine, and β-phenylethylamine increased during storage at both temperatures. Storage under refrigeration, as producers recommend, reduces but does not prevent amine formation.