Evaluation of Biogenic Amines Toxicity and Investigation of Chemical Indices for Spoilage in Peeled White Shrimp (Litopenaeus Vannamei)

Document Type: Research Paper


1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

3 DVM Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

4 Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran



Shrimp are highly perishable seafood, which could threaten human health by causing foodborne diseases and intoxications. Therefore, seafood is generally stored at -18˚C until consumption. The current study aimed to determine the safety of white shrimp concerning biogenic amines toxicity and investigate some rapid chemical indices in this regard. After preparing the samples, they were stored at -18°C for six months and analyzed monthly for the level of trimethylamine nitrogen (TMA-N), biogenic amines (histamine, putrescine, and tyramine), and total volatile base nitrogen (TVB-N). The values of TMA-N and biogenic amines had increasing trends during storage; however, the TVB-N had fluctuated values. Furthermore, putrescine and TMA-N indicated a strong correlation coefficient with time (r=0.933 and r=0.91, respectively). Biogenic amines remained below the limit value during six-month storage. Histamine, putrescine, and tyramine did not reach the toxic dose during the study. Therefore, they did not indicate a significant hazard for human health during the appropriate storage of shrimp. According to the results, it is suggested to consider the values of TMA-N and putrescine as potential quality indicators for frozen white shrimp.  


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