AMINES IN FERMENTED FISH PASTE

ABSTRACT The following amines were tentatively identified in fermented fish paste: ethanolamine, 2‐methylbutylamine, 2‐mercaptoethylamine, 2‐phenylethylamine, cadaverine, tyramine, dopamine, octopamine, tryptamine, and histamine. The concentration of these amines ranged from 0.5–64 mg/100g. Histamine and 2‐phenylethylamine were the major amine found with maximal amounts of 64.0 and 60.0 mg/100g, respectively.