Effect of Processing on Biogenic Amines Formation in a Southern China Traditional Dried-Salted Hairtail

This study aimed to investigate the influence of pickling conditions and drying methods on the safe quality of a traditional dried-salted hairtail ( Trichiurus lepturus) ,with respect to the contents of major biogenic amines (BAs) and TBA. The results showed that the values of putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), total biogenic amines and TBA were significantly affected by pickling conditions and drying methods. Effect of pickling conditions on PUT value was not significant, but PUT value rised after drying. Values of CAD, TYR, total BAs and TBA dropped as salt addition increased. The contents of CAD, TYR and TBA were higher at ice storage than that at 15°C and 20°C, but the contents of HIS and total BAs were less than others. TBA value rose significantly as pickling time increased. Dried-salted hairtail prepared from cold drying at 20°C, 30°C, 40°C and hot drying at 50°C, 60°C were very safe for consumption compared to sun drying.