Volatile amines as freshness/spoilage indicators. a literature review

摘要

Volatile amines are the characteristic substances responsible for the fishy odour and flavour encountered in fish alter having past the initial phase of freshness. Most consumers consider this aminic smell to be typical for fish in general and the consumer's decision of "like" or "unlike" strongly depends on the concentration of these amines in fishery products. Amines, however, are present in freshly caught marine fish on a very low level and develop in later stages of storage depending on species, temperature, time, hygienic regime and other factors (1-7).