Analysis of Biogenic Amines and Their Precursor Free Amino Acids in Mahi-Mahi (Coryphaena Hippurus)

Fish is a rich source of free amino acids, and provides a good medium for microbial growth. Deterioration offish quality is often determined by chemical indicators of microbial activity such as biogenic amines. This study investigated the possible correlations between the levels of biogenic amines and their precursor free amino acids. Two groups of mahi-mahi fillets were stored at 7C and sampled on days 0, 2, 4, 6, 8 and 10 for amino adds and biogenic amines. One group was dipped in an inoculum of Morganella morganii (105 CFU/mL) while the other group was not inoculated. Except for histamine, levels of the analytes were similar in both groups of fish. Histamine and putrescine poorly correlated with histidine (r = -0.42) and ornithine (r = -0.27), respectively. Cadaverine correlated with lysine (r = 0.61), histamine (0.78), and putrescine (r = 0.85), and reached 3 mg/100 g on day 3. Cadaverine can serve as a good indicator of incipient and late spoilage in chilled mahi-mahi.