## 3 Results and Discussion
**} & \multicolumn{1}{c}{**Biogenic Animes (ppm)**} & \multicolumn{1}{c}{**Spennic Animes (ppm)**} & \multicolumn{1}{c}{**Spennic Animes (ppm)**} \\ \cline{3-11}
**Time** & **Cons. ** & **Type** & **Typelamine** & **Phenylethylamine** & **PUREes** & **Caldwerite** & **Histamine** & **Tyramine** & **Spernalize** & **Spennic** \\ \hline \multirow{2}{*}{8 th Moeth} & 30\% & C & 7.96 \(\pm\) 0.46  & 18.66 \(\pm\) 0.64 [FOOTNOTE:]Footnote : footnotemark: [ENDFOOTNOTE] & 18.66 \(\pm\) 0.44 [FOOTNOTE:]Footnote : footnotemark: [ENDFOOTNOTE  
The current European regulations set a maximum average histamine value of 200 mg/kg for ripened anchovies, which is twice the maximum value allowed for fresh or frozen fish [14; 47]. The Food and Drug Administration of the USA [16] set a stricter upper allowable limit for histamine at 50 ppm for fish species, as histamine is generally not uniformly distributed in decomposed fish and numerous outbreaks have been caused by this amount. Low levels of histamine formation during the ripening of anchovies and other fish species were also reported by other studies, despite an increased concentration trend in some studies [23; 25; 59]. However, [PERSON] et al. [60] pointed out that the accumulation of high histamine concentrations in salted fish could occur due to poor quality of the raw material, inadequate handling, or other causes encountered during its shelf-life. Therefore, previously formed histamine in the raw material cannot be destroyed by the salting process [43], despite some degradation in histamine activity being suggested by [PERSON] et al. [61]. Various researchers reported high histamine levels for several commercial brined and dry-salted anchovies above the permitted levels set by either the FDA or the European Commission [42; 62]. High levels of histamine can be attributed to the poor quality of the anchovies used for processing. In fact, [PERSON] et al. [63] demonstrated that ripening had little influence on the formation of amines, and therefore the amount of amines in the final products depends primarily on the levels of these substances in the raw material. Later on, the authors showed a good correlation to exist between the development of histamine and tyramine on the one hand and alternative spoilage parameters (TVB-N, TMA, hypoxanthine, pH) on the other during storage at both ambient and refrigerated temperatures [64]. According to the European Commission [65], about 26 notifications have been made relating to histamine health risks caused by anchov products since 2015, with some histamine levels reaching over 3000 ppm. The majority of these notifications were made for salted, brined, and marinated anchovies (almost half of them packed in oil). [PERSON] et al. [60] also investigated histamine development during the ripening of semi-preserved anchovies at ambient temperatures. They obtained high histamine levels since the temperature and low salt content of <15% affected histamine development. The presence of biogenic amines other than histamine is also important in terms of food safety and quality. In the case of histamine toxicity, the potentiating effect of other biogenic amines present in foods such as tyramine, putrescine, and cadaverine was reported due to their competition with histamine-metabolizing enzymes. Moreover, quantities of about 100-800 mg/kg of tyramine and 30 mg/kg of phenylethylamine have been reported to be toxic doses in foods. Several studies tried to link different levels of biogenic amines with the spoilage of fish species [66]. The levels of biogenic amines were under 40 ppm, mainly below 10 ppm, with the exception of samples corresponding to 10% brine concentrations in relation to putrescine, cadaverine and tyramine. Although the groups had statistical differences, the levels fluctuated throughout the storage, with inconsistent changes recorded.