Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures

This study aimed to examine the content of biogenic amines (BAs) throughout the manufacture of lakerda. The effect of different ripening temperatures (+4, 15 and 20C) on BAs formations during producing of lakerda, as well as the relationship between productions of BAs and chemical properties (pH, salt content, a(w) and WPS) were also studied. Tyramine, spermine and phenylethylamine were the major BAs in fresh and all stages of production, respectively. During ripening, all BAs, except for spermine, decreased significantly (P<0.05) in all temperature conditions. Surprisingly, the use of elevated temperatures (15 and 20C) for ripening significantly (P<0.05) decreased the amines contents. In the final products, total BAs ranged from 63.93 mg/kg in the sample ripened at 15C to 68.79 mg/kg in the sample ripened at 20C. Basic chemical parameters were significantly correlated with BAs. Traditionally production of lakerda is suitable from the toxicological point of view. Practical ApplicationsLakerda, traditional salted fish product, are highly regarded among consumers in Mediterranean region due to the characteristic flavors and storage stability. It has been practiced for over 600 years. Nowadays, it has been still produced in traditional way according to the original recipe in Turkey; the sliced fish is handled with dry salted method and generally ripened at room temperature in order to shorten a ripening period. Lakerda is made from fatty fish mainly the members of Scombridae family. The members of Scombridae family are contain high levels of free amino acids especially histidine in their muscle, therefore they are often implicated in biogenic amine (BA) poisoning incidents. In addition, using elevated ripening temperatures could be enable formation of higher BAs. Results may benefit the fishing industry and researchers who are striving to improve the processing and marketing of salted fish.