“…Therefore, their accumulation in a variety of products such as Indian mackerel (Rastrelliger kanagurta), barramundi (Lates calcarifer), mackerel (Pneumatophorus japonicus), carp (Cyprinus carpio), orange-spotted grouper (Epinephelus coioides), hake (Merluccius merluccius), tigertoothed croaker (Otalithes ruber), milk Fish (Chanos chanos), and Indian whiting (Sillago indica) has been studied (Arulkumar, Karthik, Paramasivam, & Rabie, 2017;Bakar, Yassoralipour, Abubakar, & Rahman, 2010;Bita, Malekpouri, Mohammadian, Varzi, & Kochaian, 2015;Jiang et al, 2013;Chong, Abubakar, Rahman, Bakar, & Zaman, 2014;Krizek, Vacha, Vorlova, Lukasova, & Cupakova, 2004;Moini et al, 2012;Ruiz-Capillas & Moral, 2001). Regarding crustaceans, the biogenic amine content of humpback shrimp (Pandalus hypsinotus) and swimming crab (Portunus trituberculatus) available in retail markets of Korea (Kim, Mah, & Hwang, 2009) as well as their accumulation during storage of shrimp species (Litopenaeus setiferus, L. brasiliensis, and L. vannamei) and Norway lobster (Nephrops norvegicus) have been reported (Benner, Staruszkiewicz, Rogers, & Otwell, 2003;Prester, Orct, Macan, Vukusic, & Kipcic, 2010). In addition, the composition of the microecosystem that develops during storage of Norway lobster tail meat has been assessed (Bekaert, Devriese, Maes, & Robbens, 2015;Gornik, Albalat, Macpherson, Birkbeck, & Neil, 2011).…”