Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

• Main Authors: Zare, Davood, Syed Muhammad, Sharifah Kharidah, Bejo, Mohd Hair, Mohd Ghazali, Hasanah
• Format: Article
• Language: English
• Published: Elsevier 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/29838/1/Changes%20in%20urocanic%20acid.pdf; http://psasir.upm.edu.my/id/eprint/29838/

Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 ± 1, 10 ± 1 for up to 15 da...