Abstract
Among biogenic amines, histamine represents a very important freshness indicator in seafood quality and sanitary controls. In fact the presence of histamine at certain levels can cause anaphylactic poisoning episodes (scombroid poisoning). However, the state of food preservation involves not only histamine but also other biogenic amines (cadaverine, putrescine, spermidine, and spermine). Therefore, a Biogenic Amines Index (BAI) has been defined for the evaluation of quality of proteic foods (Malle and Valle’, 1996):
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
