Toxicity of Biogenic Amines and the Chemical Indices for Spoilage in Peeled White Shrimp (Litopenaeus vannamei)

Abstract

Introduction: Shrimps are extremely perishable seafoods, which could threaten human health by causing foodborne diseases and intoxications. Therefore, seafood is generally stored at the temperature of -18˚C until consumption. The present study aimed to determine the safety of white shrimp in terms of biogenic amine toxicity and investigate some of the rapid chemical indices in this regard. Methods: After preparation, the samples were stored at the temperature of -18°C for six months and analyzed monthly for the levels of trimethylamine nitrogen (TMA-N), biogenic amines (histamine, putrescine, and tyramine), and total volatile base nitrogen (TVB-N). Results: The values of TMA-N and biogenic amines had a rising trend during storage, while TVB-N had fluctuated values. Furthermore, putrescine and TMA-N had strong correlation-coefficients with time (r=0.933 and r=0.91, respectively). The biogenic amines remained below the limit value during the six-month storage. Conclusion: Histamine, putrescine, and tyramine did not reach the toxic dose in the study period, posing no significant risk to human health during the appropriate storage of shrimp. Therefore, it is recommended that the values of TMA-N and putrescine be considered as potential quality indicators for frozen white shrimp.