Table 3.

Biogenic amines (mg/kg muscle) and biogenic amine index of raw and canned European eels in each step during the canning process and at 2 and 12 months of storage, in sunflower oil, in olive oil and spice olive oil.

		Biogenic Amine Content						Total Biogenic Amines	Biogenic Amine Index
		Histamine	β-Phenylethylamine	Tyramine	Putrecine	Cadaverine	Spermidine
Raw		ND	3.10 ± 0.73 a	1.61 ± 0.07 a	0.46 ± 0.06 a	1.40 ± 0.06 a	2.36 ± 0.17 a,f	8.91 ± 0.46 a	3.50 ± 0.36 a
Salting		ND	3.05 ± 0.72 a	5.69 ± 0.95 b	1.89 ± 0.29 b	4.73 ± 0.29 b	5.33 ± 0.22 b	20.67 ± 1.69 b	12.30 ±1.18 b
Sunflower oil	F	ND	4.54 ± 0.25 b,c,f	4.98 ± 0.50 b	1.28 ± 0.27 c	4.59 ± 0.33 b	2.90 ± 0.85 a,d	18.59 ± 1.49 c	10.99 ± 0.72 c
	S	ND	4.01 ± 0.21 c,g	1.90 ± 0.58 a	0.86 ± 0.19 d,f	4.10 ± 0.19 b	2.68 ± 0.32 a,f	13.87 ± 0.52 e	7.49 ±0.45 d
	ST2	ND	6.13 ± 0.11 d	1.15 ± 0.04 c	1.00 ± 0.22 d	4.60 ± 0.22 b	2.71 ± 0.12 a	15.66 ± 0.08 f	6.86 ± 0.25 d
	ST12	ND	8.23 ± 0.55 e	ND	0.62 ± 0.07 e	1.36 ± 0.10 a	0.34 ± 0.04 c	10.52 ± 0.79 g,h	2.12 ± 0.06 e
Olive oil	F	ND	4.97 ± 0.30 f	1.41 ± 0.21 a,d	0.88 ± 0.13 d,f	4.32 ± 0.16 b	3.60 ± 0.67 a,d	14.51 ± 0.57 e,f	6.64 ± 0.73 d
	S	ND	3.64 ±0.44 a,c	1.60 ± 0.17 a	0.69 ± 0.15 e,f	4.30 ± 0.15 b	2.76 ± 0.42 a,d	12.55 ± 0.34 d	6.63 ± 0.68 d
	ST2	ND	3.56 ± 0.08 a,g	1.81 ± 0.03 a	0.63 ± 0.04 e	5.51 ± 0.06 c	3.14 ± 0.03 d	15.04 ± 1.19 e,f	7.22 ± 0.31 d
	ST12	ND	4.35 ± 0.17 b,c	0.83 ± 0.03 e	0.42 ± 0.04 a	6.28 ± 0.31 c	1.79 ± 0.18 e,f	14.13 ± 0.28 e	7.51 ± 0.35 d
Spiced olive oil	S	ND	3.02 ± 0.12 a	1.33 ± 0.07 a,d	0.63 ± 0.01 e	4.64 ± 0.02 b	2.16 ± 0.22 f	11.69 ± 0.57 d,g	6.60 ± 0.37 d
	ST2	ND	3.21 ± 0.55 a	1.80 ± 0.08 a	1.09 ± 0.03 d	5.76 ± 0.04 c	3.37 ± 0.17 d	15.04 ± 0.73 e,f	8.66 ± 0.02 f
	ST12	ND	7.19 ± 0.54 h	ND	0.30 ± 0.01 g	1.93 ± 0.01 e	0.31 ± 0.03 c	9.99 ± 0.13 a,h	2.28 ± 0.67 e

^a–h Means in the same column with different letters differ significantly (p < 0.05). F: frying, S: sterilization process; ST2: storage 2 months; ST12: storage 12 months. ND: not detected.