EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Abstract

This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p