Biogenic Amines in Fish and Shellfish

• Published in: Advances in Food and Nutrition Research Vol. 39; pp. 329 - 365
• Main Authors: Rawles, Dafne D., Flick, George J., Martin, Roy E.
• Format: Book Chapter Journal Article
• Language: English
• Published: United States Elsevier Science & Technology 1996; Academic Press
• Subjects: ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; ALIMENTOS; AMBIENTE MARINO; AMINAS BIOGENICAS; AMINE BIOGENE; ANALYTICAL METHODS; Animals; BACTERIA; Bacteria - enzymology; BIOCHEMICAL PATHWAYS; BIOGENIC AMINES; Biogenic Amines - analysis; Biogenic Amines - metabolism; Biological and medical sciences; BIOSINTESIS; BIOSYNTHESE; BIOSYNTHESIS; CALIDAD; CARBOXY-LYASES; Carboxy-Lyases - metabolism; CHEMICAL COMPOSITION; COMPOSICION APROXIMADA; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPOSITION GLOBALE; COOKERY / FOOD & DRINK ETC; COQUILLAGES ET CRUSTACES; DESINTOXICACION; DETOXIFICATION; Dietetics & nutrition; ENFERMEDADES TRANSM POR ALIMENTOS; ENVENENAMIENTO; enzyme activity; ENZYMIC ACTIVITY; FISH; Fish and seafood industries; Fishes - metabolism; Fishes - microbiology; Food & beverage technology; FOOD ANALYSIS; Food Analysis - methods; FOOD COMPOSITION; Food industries; food quality; FOOD SAFETY; FOODBORNE DISEASES; foodborne illness; FOODS; FRESH PRODUCTS; Fundamental and applied biological sciences. Psychology; Histamine - poisoning; INGESTION TOXICITY; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; INTOXICATION; LIASAS; LITERATURE REVIEWS; LYASE; LYASES; MALADIE TRANSMISSIBLE PAR ALIMENT; MARINE ENVIRONMENT; MARISCOS; MILIEU MARIN; OCCURRENCE; PESCADO; POISONING; POISSON (ALIMENT); PRODUCTOS FRESCOS; PRODUIT ALIMENTAIRE; PRODUIT FRAIS; PROXIMATE COMPOSITION; QUALITE; QUALITY; Seafood - analysis; SHELLFISH; Shellfish - analysis; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; TOXICIDAD POR INGESTION; TOXICITE PAR INGESTION; toxicity; VIA BIOQUIMICA DEL METABOLISMO; VOIE BIOCHIMIQUE DU METABOLISME; Edible fish; Edible crustacean; Edible mollusc; Biogenic amine; Quality control; Analytical method; Non volatile compound; Review; Quantitative analysis
• DOI: 10.1016/S1043-4526(08)60076-5
• ISBN: 9780120164394; 0120164396
• ISSN: 1043-4526

This chapter focuses on biogenic amines in fish and shellfish. The term “biogenic amines” refers to the nonvolatile amines, such as cadaverine, putrescine, spermidine, spermine, tyramine, tryptamine, and histamine, produced post mortem in fish and shellfish products. The compounds are reported to originate from the decarboxylation of specific free amino acids in fish or shellfish tissue. Chemically, the biogenic amines are defined as low-molecular-weight aliphatic, alicyclic, or heterocyclic organic bases. The use of chemical compounds as objective product standards or the indices of quality has long been suggested because these tests are rapid when compared to traditional microbiological analyses and less subject to individual interpretation than sensory analyses. Moreover, clinical studies have considered the activity of diamine oxidases to be a useful parameter, thus, many different assays to determine the activity of diamine oxidases have been proposed. Procedures using radioactive substrate achieve high sensitivity and most recently the use of high-performance liquid chromatography has been described.