Biogenic amines and sensory changes associated with the microbial flora ofMediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0,8, and 15 degrees C

Changes in the concentrations of tyramine, agmatine, putrescine, cadaverine , spermidine. tryptamine, spermine, histamine, and trimethylamine were stud ied in parallel with the development of the microbial population during the storage of Mediterranean gilt-head sea bream (Sparus aurata) at three temp eratures (0, 8, 15 degrees C). Changes in sensory scores were also recorded . Pseudomonads and H2S-producing bacteria were the dominant microorganisms. Enterobacteriaceae and lactic acid bacteria were also present in the fish microflora. Among the biogenic amines, putrescine and cadaverine were detec ted when pseudomonads exceeded 10(6) to 10(7) CFU/g. Histamine was produced only in samples stored at 15 degrees C. Tyramine, tryptamine, agmatine, an d trimethylamine were absent regardless of the storage temperature.