Abstract
The aim of the present study was to determine the changes in biogenic amines during the maturing process of sardine marinade. The fish were filleted and the fillets were immersed in solutions containing acetic acid and NaCl for 24 h. Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine and spermine) were determined at 4 h intervals during the maturing process. At the start of the maturing process, tyramine, putrescine, cadaverine and histamine contents were lower than those in raw fish. Tyramine, putrescine, cadaverine and histamine contents changed according to the progress of maturation. Spermine and spermidine were detected in small amounts only at the beginning of maturation.
