Development and evaluation of a gas chromatography-mass spectrometry method for biogenic amines to assess decomposition in seafood

Biogenic amines (BAs) are low molecular mass compounds formed by the microbial-induced decarboxylation of specific amino acids. These molecules are markers of quality index and can indicate potential spoilage of a product. Currently, the FDA relies on sensory analysis as well as indole and histamine levels to evaluate the degree of seafood decomposition. However, there is a need for alternative analytical methods to corroborate those analyses. An optimized dispersive liquid-liquid microextraction (DLLME) method was developed for the extraction of four BAs (putrescine, cadaverine, histamine and tyramine) from various decomposition stages of nine seafood species previously tested by the FDA Seafood Sensory Experts. The BAs depicted very different concentration patterns between species and were able to distinguish within-species decomposition stages classified by the organoleptic analysis as “borderline increments”. The results suggest that all four analyzed BAs can be potentially used as biomarkers of seafood decomposition, but the choice of biomarker is species dependent. Some of the prominent associations were putrescine in shrimp, cadaverine in weakfish, histamine in canned tuna, and tyramine in scallops. The differentiation between “borderline” stages of decomposition also demonstrates the suitability of the method to support the FDA sensory analyses of seafood, ultimately leading to improved consumer protection. [Display omitted] •Optimized method for the simultaneous quantification of biogenic amines in seafood.•Biogenic amines distinguished borderline stages of seafood decomposition.•Concentration patterns of biogenic amines were species dependent.•Biogenic amines were potential biomarkers of decomposition for most seafood types.