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ABSTRACT
The formation of biogenic amines in Indian oil sardines (Sardinella longiceps) collected from the Tuticorin coast of South India and treated with delayed salt-curing was investigated. Sardines were wet salt-cured in whole and gutted forms and examined in fresh and after 6, 9, 12, and 15 h delayed conditions at ambient temperature (32 ± 2°C) at four stages of salt-curing process for quality parameters and formation of biogenic amines. Moisture content decreased from 76% to 11.3% in salting followed by drying. Similarly, water activity reduced from 0.96 to 0.74 in salt-cured sardines. In contrast, total volatile base nitrogen content increased from 79 to 3,590 mg kg–1 in salt-cured sardines. Halophilic count of sardines was higher (8 log cfu g–1) after salting and decreased in drying stages. The 15 h delayed salt-cured whole sardines had higher histamine contents (1,568.27 mg kg–1), cadaverine (4,059.84 mg kg–1), putrescine (1,604.95 mg kg–1), and tyramine (862.94 mg kg–1) on the final day of drying. Whole sardines had higher biogenic amines and halophilic bacterial counts than the gutted sardines. The whole and gutted sardines salt-cured up to a delay of 6 and 12 h, respectively, at ambient temperature yielded the acceptable quality products with respect to biogenic amines.
Acknowledgments
The authors thank the financial support provided by Indian Council of Agricultural and Research Institute, New Delhi, India, through the Niche Area of Excellence program on Fish Safety and Quality Assurance to carry out the present study. The TNFU merit fellowship awarded to the first author to undertake the research as part of her master’s degree program is hereby acknowledged.