ArticleFoods (Basel, Switzerland)2020
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 22 citations in OpenAlex.
- Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork.Scientific reports · 2025Article
- Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals.Molecules (Basel, Switzerland) · 2022Article
- Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages.Materials (Basel, Switzerland) · 2022Article
- Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood.Foods (Basel, Switzerland) · 2022Article
- Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications.Foods (Basel, Switzerland) · 2022Review
- Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Frontiers in nutrition · 2022Article
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.
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