Subject: Amines in fish (shrimps)?

From: [email-masked] (Jochen Weiss)
Date: Thu, 21 Sep 1995 18:19:11 GMT

Hi Netsurfers,

I have to deal with the following problem:

How does the ratio between volatile and non volatile amines change during
the spoiling of fish, in particular of shrimps?

Any suggestions that are dealing with this  project (literature, ideas how
to get started etc.)  would be highly appreciated. Please send your ideas
to my e-mail-adress. Thanx for your help.
Greetings from Hannover, Germany,

Jochen

*   Jochen Weiss                                                 
***    Institut fuer Organische Chemie der Universitaet Hannover   
*****     Schneiderberg 1B                                           
*******      D-30167 Hannover, Germany                                 
*********       Tel.: +49-511-762-4632     Telefax: +49-511-762-3011

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From: [email-masked] (Carlos Alberto Kantt)
Date: 23 Sep 1995 23:57:05 GMT

>the spoiling of fish, in particular of shrimps?

One way to measure total amine content would be to use an NH3 sensitive electrode.  Grind the shrimp in  water add a base to generate the base and measure potential, from a calibration curve determine total NH3.  
For volatile amines you can use a distillation procedure using sodium carbonate to generate the base and boling the solution into  boric acid and the titrating (similar to kjeldhal protein determination, but without the digestion step)
I did some work on shrimp preservation and if you need some more information I can try to dig up my old references.

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Carlos A Kantt                                 E-mail: [email-masked]
University of Illinois                         TE: (217) 333-9420
Department of Food Science