Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

• The formation of biogenic amines in high pressure treated pike fillets at 3.5 and 12 °C was studied.
• Histamine does not represent a risk for consumers of pike flesh.
• Tyramine and cadaverine may indicate the loss of meat freshness or temperature abuse.
• Contents of tyramine may exceed 100 mg/kg even in samples of good quality.
• At 3.5 °C the use of 300 and 500 MPa prolonged the storage time approximately four and eight times resp.

The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 °C for up to 70 days. The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine showed very good correspondence with the level of applied pressure and organoleptic properties. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Increased cadaverine and tyramine contents were found in samples with good sensory signs, stored for longer time and/or kept at 12 °C, thus indicating the loss of freshness. Tryptamine and phenylethylamine were not detected in pressure-treated samples kept at 3.5 °C. Histamine was not detected in samples of good quality.