“…Trimethylamine (TMA), a volatile amine, is responsible for an unpleasant fishy odor and is used as a quality index for seafood (Spink et al, 1996). Indole has been used as a spoilage indicator for shrimp and other crustaceans (Snellings, Takenaka, Kim-Hayes, & Miller, 2003). Other compounds produced during spoilage include hydrogen sulfide, dimethyl sulfide, and methyl mercaptan from sulfur-containing amino acids; various amines, ammonia, skatole, putrescine, and cadaverine from amino acids; lower fatty acids from sugars such as glucose and ribose; carbonyl compounds from lipids (Avery & Lamprecht, 1988;Smith, Nickelson, Martin, & Finne, 1984;Watts & Brown, 1982).…”