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A range of 20 Asian seafood products was analysed for volatile and non‐volatile amines by high performance liquid chromatography. The products analysed were salted, dried and canned and included fish, prawns, oysters, squid and jellyfish. Dried fish products contained putrescine and cadaverine at levels up to approximately 2.2 and 3.3 g kg−1 respectively and, in one instance, 0.803 g histamine kg−1. One canned mackerel sample had a high concentration of both volatile and non‐volatile amines.
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Wootton et al. (1989) studied this question.
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