Effect of picking and drying process on biogenic amines formation in salted threadfin bream(Nemipterus hexodon)

To determine the effect of pickling and drying process conditions on biogenic amines in salted threadfin bream(Nemipterus hexodon),the changes in eight biogenic amines and relevant biogenic amine indices were studied at different pickling and drying conditions by HPLC. The results showed that biogenic amines were significantly inhibited by salt(p<0.05). Biogenic amine value((50.82±7.18) mg/kg) in fish with 25% salt addition compared to 0%,8% and 15% salt addition was brought down 89.7%,45.9% and 40.1%,respectively. The contents of biogenic amines and relevant biogenic amine indices were increased significantly as pickling temperature rose or pickling time extended,after the pickling at 0 ℃,compared to 15 ℃ and 25 ℃,total biogenic amine value((76.72±0.69) mg/kg) were brought down 9.5% and 26.1%,respectively. Total biogenic amine value at fourth pickling day was added 58.9% relative to first pickling day when fish was pickled at15 ℃. Histamine was the most preponderant biogenic amine during pickling process. Drying methods significantly influenced the salty threadfin bream biogenic amines content change. The content of total biogenic amine under sun drying((430.13±3.48) mg/kg) was close to vacuum drying 60 ℃((404.61±9.23) mg/kg),the contents of total biogenic amine,BAI and QI were lowest at cold drying 30 ℃ which was beneficial to restrain biogenic amines in salt fish compared to hot drying and could guarantee product quality and security.