Biogenic quality index

Jorgensen, L.V., Dalgaard, P.H. and Huss, H. (2000). Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH, J. Agric. Food Chem., 48, 2448. 

The amount and ratios of BAs in food can serve as quality indicators via the biogenic amine index (BAI), introduced by Karmas (24) and calculated from the most abundant BAs in fish and food according to the following equation ... 

Of the biogenic amines produced on the decarboxylation of amino acids (cf. 10.2.8.3), histamine, tyramine, putrescine and cadaverine have been identified in beef and pork. Since these substances are microbial metabolic products, they were the proposed indicators of microbial quality and were listed in the biogenic amine index (BAI = concentration of the four amines in mg/kg). A BAI value of <5 indicates clean meat, 5-20... 

Biogenic amines have been used to establish quality indexes in various foods in order to signal the degree of freshness and/or deterioration of meat, fish, wines, and other foods and beverages (Mietz and Karmas, 1977 Hernandez-Jover et al., 1996a Ruiz-Capillas and Moral, 2001 Silva and Gloria, 2002 Vinci and Antonelli, 2002 Ruiz-Capillas and Jimenez-Colmenero, 2004 Ruiz-Capillas et al., 2007, 2011). A food with toxic levels of amines such as histamine or tyramine often appears organoleptically normal, like tuna or fermented chorizo, so that unacceptable and toxic levels of histamine are undetectable prior to consumption (Vidal-Carou et al., 1990 Lopez-Sabater et al., 1996). 

Vinci, G. and M. L. Antonelli. 2002. Biogenic amines Quality index of freshness in red and white meat. Food Control 13 519-524. 

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