Handling and Storage of Atlantic Mackerel (Scomber scombrus) on Biogenic Amine Production

ABSTRACT

The effects of gutting and skin contamination on the formation of five biogenic amines in Atlantic mackerel were studied. Gutted and ungutted iced mackerel were below the FDA action level of histamine for 13 days at 0°C, but for only one day in both gutted and ungutted fish stored at 11°C. All five biogenic amines were significantly different at 11°C irrespective of whether the fish were gutted, skin contaminated with guts, or untreated. Gutting influenced the amount of spermidine in noncontaminated fish, while skin contamination affected the amount of histamine, cadaverine, putrescine, and spermine formed at 11°C. Skin contamination was more important than gutting in scombrotoxin formation in contaminated fish at 11°C. Higher amounts of spermine and spermidine were formed at this abuse temperature, while iced storage reduced amine formation. Some scombrotoxic bacteria may be endogenous to the gut. Both skin and guts are potential sources of scombrotoxic bacteria.

Key Words:

• Scombrotoxin
• biogenic amines
• Atlantic mackerel
• histamine
• cadaverine
• spermine
• spermidine
• putrescine