Concentrations of biogenic amines in fish, squid and octopus and their changes during storage.

Yue Hu, Zhiyong Huang, Jian Li, Hong Yang

College of Bioengineering, Jimei University, Xiamen 361021, PR China.

Food chemistry 2012 Dec 15

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The concentrations of seven biogenic amines (BA) were simultaneously determined in 74 samples of fish, squid and octopus, by the method of HPLC coupled with pre-column derivatisation. The relationship between the formation of BA in aquatic products and the growth of microbial flora during storage was also investigated. Results showed that putrescine, cadaverine, histamine and tyramine were the dominant BA in the studied samples, but the concentrations of histamine and tyramine were mostly less than 50 and 100 mgkg(-1), respectively. Freezing can effectively prevent the formation of BA, but the levels of putrescine, cadaverine, histamine and tyramine significantly increased (p<0.05) during storage at 4 and 25°C. The growth of mesophilic or psychrophilic bacteria in blue scad and octopus strongly and positively correlated with the formation of amines (such as putrescine, cadaverine, histamine and tyramine) during storage, except for histamine in octopus. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Yue Hu, Zhiyong Huang, Jian Li, Hong Yang. Concentrations of biogenic amines in fish, squid and octopus and their changes during storage. Food chemistry. 2012 Dec 15;135(4):2604-11