A chemical method to evaluate decomposition in chum salmon (Oncorhynchus keta) and rainbow trout (Salmo gairdneri) was developed. Ethyloxycarbonyl derivatives of polyamines were formed from extracts of these fishes and separated by gas chromatograph with a flame ionization detector. The changes in contents of putrescine (Put), cadaverine (Cad), tyramine (Tym), tryptamine (Tpm), spermidine (Spd) and spermine (Spn) were examined in the meats of these salmonoid fishes during storage at 5°C and 10°C. The levels of Cad, Tym and Put increased as decomposition progressed, regardless of storage temperature. Of these three amines, Cad was the major product, and seemed to be most useful as an index for decomposition of salmonoid fishes; Cad was not detected or was present in only a trace amount (less than 1ppm) at the acceptable stage, 1 to 10ppm at the stage of initial decomposition and over 10ppm at the stage of advanced decomposition. Spn, Spd and Put were distributed in the muscle of live salmonoid fishes.
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Yamanaka et al. (1989) studied this question.