Effect of Spices on the Biogenic Amine Formation and Other Quality Characteristics of Indian Mackerel During Refrigerated Storage

Abstract

The inhibitory effect of certain spices (viz., turmeric, pepper, cardamom, cinnamon and clove) on biogenic amine formation in Indian mackerel during refrigerated storage was studied along with sensory, microbiological and volatile amine changes. No significant difference in total plate count value was observed between control and treated samples except for turmeric (P < 0.05). Spice treatments showed reduction in trimethylamine nitrogen, but not total volatile. base nitrogen. The formation of histamine and other biogenic amines was greatly inhibited by all the spices, and the effect was greater (P < 0.001) in the turmeric, pepper and cardamom treatments.