Türk Marketlerinde Satışa Sunulan Çeşitli Balık Ürünlerinin Biyojenik Amin ve Trimetilamin İçerikleri.

In this study, biogenic amine contents of 17 different fish products (frozen Alaska Pollock, anchovy fillets, sardine fillets, hake fillets, pangasius fillets, Atlantic bonito, and Atlantic salmon; smoked mackerel, trout, Atlantic salmon; marinated mackerel, anchovy, anchovy with red pepper sauce, anchovy with hot pepper sauce; smoked--marinated mackerel and anchovy) available on Turkish retail market were investigated using rapid HPLC method. Putrescine, spermidine, spermine, and dopamine were the most abundant biogenic amines found in fish products. Among fish products tested, histamine accumulation was only found for frozen Atlantic salmon, marinated dried mackerel, and marinated anchovy with hot pepper sauce, and remained below the legal limit suggested as 10 mg/100 g. Tyramine accumulation in fish products was higher than histamine. The highest tyramine content was observed from frozen Atlantic salmon, marinated anchovy with hot pepper sauce, and smoked-marinated mackerel, with a corresponding value of 8.5, 5.27, and 3.5 mg/100 g. Putrescine and cadaverine level of fish products were found as <33.53 and <19.87 mg/100g, respectively. Trimethylamine (TMA) contents of fish products were between 6.6 and 22 mg/100 g. The lowest total biogenic amine content was detected in frozen Alaska pollock (28.8 mg/100 g), whilst frozen Atlantic salmon had the highest level of total biogenic amine (232.3 mg/100 g). The study results showed that most of the fish products tested were of good quality. However, these results revealed that careful monitoring studies should be made to ensure the safety of fishery products in human consumption. [ABSTRACT FROM AUTHOR]