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

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 or...