Related Experiment Video
Updated: Jul 26, 2026
Handling and Treatment of Male European Eels Anguilla anguilla for Hormonal Maturation and Sperm Cryopreservation
Published on: January 28, 2018
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and
Lucía Gómez-Limia1,2, Roxana Cutillas1,2, Javier Carballo1,2
1Food Technology, Faculty of Science, University Campus as Lagoas s/n, University of Vigo, 32004 Ourense, Spain.
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.
