Article ID Journal Published Year Pages File Type
7594895 Food Chemistry 2015 6 Pages PDF
Abstract
Changes in the concentrations of putrescine, histamine, tyramine, phenylethylamine and spermidine were studied by the method of capillary electrophoresis coupled with electrochemiluminescence (CE-ECL) during the storage of oysters at two different temperatures (0 °C and 4 °C). The results showed that, with an increase in the storage time, spermidine and putrescine became dominant. When the oysters were stored at 0 °C, the concentration of spermidine increased from 45.6 mg/kg to 68.5 mg/kg, and that of putrescine increased from 18.6 mg/kg to 28.3 mg/kg. When the storage temperature was controlled at 4 °C, the concentration of spermidine increased from 46.7 mg/kg to 119.7 mg/kg and that of putrescine increased from 19.4 mg/kg to 136.8 mg/kg, respectively. In contrast, the histamine, tyramine and phenylethylamine levels increased slightly throughout the storage period for all of the experimental conditions.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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