Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators

The formation of biogenic amines (histamine and tyramine) during Engraulis encrasicholus storage and spoilage was studied and compared with changes of other fish spoilage indicators: trimethylamine nitrogen, volatile basic nitrogen, hypoxanthine and pH. Good correlations were observed between biogenic amines and the other indicators, at both refrigeration (4–6°C) and room temperature (18–22°C).Two trials were carried out at each temperature. Differences were observed in levels of biogenic amines as well as other indicators in experiments carried out under similar conditions.