Application report: Biogenic amines in fish

Main document

A number of different parameters are used to evaluate the freshness of fish. Included among these are the content of trimethylamine-N-oxide and its microbiological decomposition product trimethylamine, in addition to the quantity of biogenic amines that arise during the decomposition of fish protein by microorganisms – i.e., histamine, putrescine, and cadaverine. With ion chromatography, the "freshness parameters" dimethylamine (DMA), trimethylamine (TMA), trimethylamine-N-oxide  (TMAO), histamine, putrescine, and cadaverine can be determined in a single measurement.