Biogenic amines in commercial fish and fish products sold in southern China

• Published in: Food control Vol. 25; no. 1; pp. 303 - 308
• Main Authors: Zhai, Honglei, Yang, Xianqing, Li, Laihao, Xia, Guobin, Cen, Jianwei, Huang, Hui, Hao, Shuxian
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2012
• Subjects: Biogenic amines; Brackish; cadaverine; chlorides; detectors; eel; fermented fish; Fish; Fish products; fluorescence; high performance liquid chromatography; histamine; HPLC; humans; mackerel; Marine; monitoring; putrescine; Scomber; spermidine; spermine; tryptamine; tyramine; China, People's Rep; Fish products; Fish; Biogenic amines; HPLC
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2011.10.057

Eight biogenic amines (histamine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, tyramine, spermidine and spermine) were determined in 13 species of fish and 49 fish products commonly consumed in southern China. The biogenic amines were analyzed by reverse phase HPLC with a fluorescence detector following pre-column derivation with dansyl chloride. In the fish samples, the total level of biogenic amine (BA) ranged from 5.03mg/kg to 156.17mg/kg, with a mean value of 44.17mg/kg. Histamine levels were less than 21.85mg/kg. The BA levels detected were not high enough to indicate fish decomposition. Low BA levels were also found in most fish product samples. However, several samples of fermented fish products and packaged fish products showed higher levels (484.42mg/kg of BA in lightly cured horse mackerel and 166.45mg/kg of BA in packaged eel). Specifically, lightly cured horse mackerel, which is a traditional fish product in southern China, exhibited relatively high levels of 2-phenylethylamine (57.61mg/kg), cadaverine (244.41mg/kg) and tyramine (62.85mg/kg). Such samples with relatively high BA content require careful monitoring to ensure their safety for human consumption. ► Eight biogenic amines (BA) in commercial fish and fish products in southern China were analyzed by HPLC. ► BA content detected in fish samples was much lower than the proposed toxic level that indicates fish decomposition. ► Several fermented and packaged fish products showed high levels of BA which may lead adverse effects to consumers.