Simultaneous Determination of Polyamines in Red Meat Fishes by High Performance Liquid Chromatography and Evaluation of Freshness

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A method for simultaneous determination of tyramine, putrescine (Put), cadaverine (Cad), histamine (Hm), agmatine, tryptamine and spermidine was developed by means of high performance liquid chromatography of their fluorescent derivatives with o-phthalaldehyde and mercaptoethanol. When the changes in contents of polyamines were examined in the meats of mackerel and saury pike during storage at 10°, 5°, 0° and -1°C, Hm and Cad were found to be major products. During the storage of saury pike meat at low temperatures, Cad was produced primarily, followed by Hm, whose level increased remarkably with storage time, exceeded that of Cad and reached a concentration causing allergy-like food poisoning before and at the stage of initial decomposition. Cad, Put and volatile basic nitrogen (VBN) appear to be useful as potential indices for the freshness and decomposition of saury pike; the levels of Cad and Put exceeded 10mg/100g and 1mg/100g, respectively, and VBN reached the level of 24 to 28mg/100g at the stage of initial decomposition.
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