Determination of Biogenic Amines in Squid and White Prawn by High-Performance Liquid Chromatography with Postcolumn Derivatization

Abstract

A simple method was developed for the determination of biogenic amines in aquatic food products using a reverse-phase high-performance liquid chromatography with postcolumn automatic o-phthalaldehyde derivatization and fluorescence detection. The linearity, repeatability, and recovery of the method for seven amines (tyramine, putrescine, cadaverine, histamine, agmatine, spermidine, and spermine) were evaluated. This optimized method was applied to detect biogenic amines in squid and white prawn during refrigerated storage. Sensory analysis, pH value, and total volatile base nitrogen value were combined to evaluate the freshness quality of these two raw materials. Agmatine and cadaverine in squid, cadaverine, and putrescine in white prawn were the most obviously changed amines during the storage at two different temperatures, and these biogenic amines could be the effective quality indicators for the freshness of the raw aquatic materials.

Dimethylamine, Trimethylamine, and Biogenic Amine Formation in High‐Pressure Processed Semidried Squid (Todarodes pacificius) during Refrigerated Storage

“…The amounts of agmatine and cadaverine in the control samples increased to 17.45 and 4.43 mg/kg, respectively, after 28 d of storage, while the dopamine content significantly decreased from 3.44 to 1.04 mg/kg. This is in good agreement with the results from Zhao and others (2007), who reported that the amounts of agmatine and cadaverine in squid significantly increased with increasing storage time at both 0 and 4 °C. When compared to other BAs, the agmatine content was dominant in the semidried squid samples, which is more likely due to the abundance of endogenous arginine.…”

Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature

“…Benner et al (6) have suggested putrescine as the best indicator of decomposition for penaeid shrimp stored at a wide range of temperatures (0 °C to 36 °C) and proposed the putrescine level of 3 mg kg -1 as a threshold for human consumption. In contrast to our study, increase in putrescine was accompanied by increase in cadaverine in decomposed pink shrimp (Litopenaeus brasiliensis) (6), Indian shrimp (Parapenaeopis stylifera) (24), and white prawn (25).…”

Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage

“…Finally, putrescine, tyramine and spermidine exhibited positive correlation relationship with histamine forming bacteria ( r 2 = .938, .965, .952, respectively, p < .05). In agreement to the results obtained in this study, Zhao et al () reported the accumulation of tyramine, putrescine, cadaverine, histamine, and agmatine during storage of L. vannamei at 0 and 4 °C for 8 days. Benner et al () reported the accumulation of putrescine and cadaverine during storage of L. setiferus at 0 and 12 °C for 16 and 4 days, respectively, as well as L. brasiliensis at 24 and 36 °C for 48 and 24 hr, respectively.…”

“…Then, an increase was observed until the 15 th day of storage that reached 5.6 mg/100 g muscle. Similarly, Zhao et al () reported that histamine was not detected in L. vannamei during the first 2 days of storage at 0 and 4 °C but reached 0.48 and 0.68 mg/Kg, respectively after 8 days of storage. However, this amount is much less than he change to the respective reported for several fish species.…”

“…In the present study, tyramine was only detected from the 10 th day of storage, it reached 7.5 mg/100 g at the end of the storage and showed a good correlation with mesophilic ( r 2 = .902, p < .05) and psychrophilic bacteria ( r 2 = .976, p < .05). On the contrary, tyramine was detected from the first day of L. vannamei storage and reached 2.03 and 12.2 mg/kg after 8 days at 0 and 4 °C, respectively (Zhao et al, ). Bita et al () stated that the most fitted correlation was observed between tyramine and mesophilic bacteria ( r 2 = .977, p < .001).…”