Polyamine and Histamine Content of Rockfish, Salmon, Lobster, and Shrimp as an Indicator of Decomposition

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Abstract
A chemical method to determine decomposition in rockfish, salmon, lobster, and shrimp was developed. Dansyl derivatives were formed from extracts of these products and separated using gradient elution high pressure liquid chromatography. The dansylated polyamines, putrescine, cadaverine, spermidine, and spermine, and the amine histamine were quantitated, and the results were entered into an index formula. The resulting index was used to classify each product into passable (class 1), initial decomposition (class 2), and advanced decomposition (class 3). A comparison of results obtained by the chemical classification of 21 samples (rockfish, salmon, and lobster) showed good correlation with organoleptic evaluations of the same products by 23 examiners. The chemical index classified the samples correctly 90.5% of the time vs. an 83.9% correct classification by organoleptic means. Analysis of shrimp composites of the 3 organoleptic classes showed a similar relationship between the chemical index and the degree of decomposition.

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