Biogenic amines

1. Biogenic Amines
Prepared by: Rodney L.
Peňafiel

2. Biogenic Amines
(BA)
“Product of decarboxylation
of certain amino acids”

3. Generally brought
about by protein autolysis,
can also be caused by
bacteria

4. Histamine – a product of
decarboxylation of Histidine.
Putrescine - a product of
decarboxylation of Ornithine.

5. Cadaverine – a product of
decarboxylation of Lysine.
tyramine - a product of
decarboxylation of Tyrosine.

6. Biogenic amines are stable to
thermal processing. Their presence
in finished canned products is a
good indicator that the raw
material was spoiled prior to
heating/retorting.

7. Histamine
has been associated with
scombroid poisoning caused by
eating TUNA, MACKEREL and
MAHIMAHI.

8. However, the absence of
histamine in scombroid fish does
not ensure wholesomeness of the
product since spoilage at chilling
temperature does not always result
in production of histamine.

9. It is usually detected in spoilage
scombroid fish and other marine
fish such as mahimahi (Coryphaena
hippurus) that have high levels of
histidine in their muscle tissues.

10. Non-protein
nitrogen

11. Total volatile base nitrogen
(TVB-N
refers to the total amount of
a variety of N-containing
substances produced during
storage of fish

12. “one of the most
used measurements of
seafood quality”

13. a general term which includes
the measurement of trimethyl
ammonia (TMA), Dimethyl amine
(DMA), ammonia and other
volatile basic nitrogenous
compounds.