Agmatine as a Potential Index for Freshness of Common Squid (Todarodes pacificus)

Abstract

Changes in amines (tyramine, putrescine, cadaverine, agmatine, and tryptamine) were examined in the muscle of common squid during storage at O"C, 3S"C, and 15°C. Agmatine appeared to be most useful as a potential index for freshness of common squid. Agmatine was detected in small amounts even in the fresh muscle and the concentration increased with storage time, exceeding 30 mg/lOOg at the stage of initial decomposition and reached the level of 40 mg/lOOg at the stage of advanced decomposition. Putrescine was detected in small amounts (less than 1 mg/lOOg) at the stage of initial decomposition and increased rapidly at the stage of advanced decomposition. This amine might be involved in the putrid smell. The pH values became higher at the stage of initial decomposition.

Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature

“…In our study, histamine did not exceed either of the above limit in decomposed squid, but tyramine rose above the lower safety level (100 mg kg -1 ) for human consumption (20). Putrescine is the major amine produced in a squid decomposing at a relatively high temperature, which is in agreement with Yamanaka et al (21), who found putrescine at the early stage of decomposition of common squid (Todarodes pacifi cus) stored at 0 °C and 15 °C. Paarup et al (5) suggest that rapid putrescine formation in decomposed squid is owed to early bacterial conversion of agmatine, a biogenic amine that otherwise indicates freshness.…”

Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

“…As in the samples of this study, AGM has been previously reported as the dominating biogenic amine in iced squid Paarup, Sanchez, Pelaez, et al, 2002). Following work on common squid (Todarodes pacificus) Yamanaka, Shiomi, and Kikuchi (1987) proposed that AGM may be useful as an index for freshness of invertebrate Crustacea and Mollusca. Nevertheless lack of correspondence with sensory changes prevents its use in our study as a quality index.…”

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

“…Significant differences in agmatine content between samples stored at 0°C and 4°C throughout the storage period were observed. Yamanaka, Shiomi, and Kikuchi (1987) indicated that agmatine may be used as an index of freshness since agmatine concentration increased during the early stage of fish spoilage but decreased in later stages. This was also observed in this study.…”