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Evaluation of cold-chain freshness in fish and shrimp with biogenic amines as markers
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Jian-Xin WU1, Jia-Jia LI1, Zong-Yi WANG1, *, Xiao-Tong MA1, Wei-Qing ZHANG2, Jia-Qian MEN1
Journal of Food Safety & Quality | 2026, 17(6) : 311 - 319
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Journal of Food Safety & Quality | 2026, 17(6): 311-319
• Food Analysis and Detection •
Evaluation of cold-chain freshness in fish and shrimp with biogenic amines as markers
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Jian-Xin WU1, Jia-Jia LI1, Zong-Yi WANG1, *, Xiao-Tong MA1, Wei-Qing ZHANG2, Jia-Qian MEN1
Affiliations
  • 1.College of Food Science and Engineering, Beijing University of Agriculture, Beijing Key Laboratory of Detection and Control for Harmful Microorganisms and Pesticide Residues in Agricultural Products, Beijing 102206, China
  • 2.Guangzhou Hexin Instruments Co., Ltd., Guangzhou 510535, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251029010
Outline
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Objective

To establish a method for evaluating the freshness of cold-chain fish and shrimp using biogenic amines (BA) as markers.

Methods

Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was applied to monitor the time-dependent concentration dynamics of BA in frozen hairtail, chilled sea bass and frozen shrimp under different storage conditions. The spoilage index was defined as the ratio of the sum of histamine (HIS),tryptamine (TRY), putrescine (PUT), cadaverine (CAD) and trimethylamine (TMA) to the sum of spermine (SPM)and spermidine (SPD). The umami index was defined as the ratio of trimethylamine oxide (TMAO) content to the sum of SPD and SPM. These indices were used to evaluate the freshness of cold-chain fish and shrimp. Sensory evaluation was also conducted concurrently.

Results

It was shown that 94.4% agreement between the spoilage index method and sensory evaluation for freshness ratings of the 3 kinds of representative samples and the umami index could provide complementary information on umami substance retention, serving as an important supplement to the spoilage index.

Conclusion

The freshness evaluation method, utilizing BA as a marker and defining both the spoilage index and umami index, provides a more comprehensive and objective basis for assessing the freshness and quality monitoring of related products.

biogenic amines  /  freshness evaluation  /  liquid chromatography-tandem mass spectrometry  /  cold-chain fish and shrimp
吴建欣, 李佳佳, 王宗义, 马小童, 张巍青, 门嘉倩. 以生物胺为标志物的冷链鱼虾新鲜度评价. 食品安全质量检测学报, 2026 , 17 (6) : 311 -319 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251029010
Jian-Xin WU, Jia-Jia LI, Zong-Yi WANG, Xiao-Tong MA, Wei-Qing ZHANG, Jia-Qian MEN. Evaluation of cold-chain freshness in fish and shrimp with biogenic amines as markers[J]. Journal of Food Safety & Quality, 2026 , 17 (6) : 311 -319 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251029010
Appendix
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Year 2026 volume 17 Issue 6
15
4
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251029010
  • Receive Date：2025-10-29
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-10-29
Funding
Affiliations
    1.College of Food Science and Engineering, Beijing University of Agriculture, Beijing Key Laboratory of Detection and Control for Harmful Microorganisms and Pesticide Residues in Agricultural Products, Beijing 102206, China
    2.Guangzhou Hexin Instruments Co., Ltd., Guangzhou 510535, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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