By comparing the differences of biogenic amines of bream, white prawn, and clam under normal temperature (25 ℃) and cold storage (4 ℃), and analyzing the correlation between biogenic amines and pH, total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), and total viable counts (TVC), the purpose was to study the differential changes of biogenic amines in fish, shrimp, and shellfish at different storage temperatures and to judge the best shelf life of three aquatic products under different storage temperatures.Results showed that the changes of cadaverine and phenethylamine in bream were the most significant (P<0.05) and the final contents were 2.94 mg/kg and 3.24 mg/kg respectively after 8 days of storage at 4 ℃.The final contents were 20.51 mg/kg and 2.48 mg/kg respectively after 2 days of storage at 25 ℃.The final contents of putrescine, cadaverine, and tyramine in Penaeus vannamei were 24.65, 17.87, and 6.26 mg/kg respectively after 8 days of storage at 4 ℃, and 22.02, 25.02, and 13.76 mg/kg respectively after 2 days of storage at 25 ℃.Putrescine, cadaverine, and histamine in Meretrix meretrix had the most significant changes (P<0.05).The final contents of putrescine, cadaverine, and histamine were 3.04, 3.18, and 1.58 mg/kg respectively after 8 days of storage at 4 ℃, and 5.68, 8.25, and 2.21 mg/kg respectively after 2 days of storage at 25 ℃.Under normal temperature (25 ℃) and cold storage (4 ℃), phenylethylamine and cadaverine were significantly correlated with pH, TVBN, TBA, and TVC (P<0.01).Putrescine, cadaverine, and tyramine in Penaeus vannamei were highly correlated with pH, TVBN, TBA, and TVC.Putrescine, cadaverine, and histamine in clam were significantly correlated with pH, TVBN, TBA, and TVC (P<0.05).Therefore, phenylethylamine and cadaverine can be used as characteristic biogenic amines of bream.Putrescine, cadaverine, and tyramine were characteristic biogenic amines of Penaeus vannamei.Putrescine, cadaverine, and histamine, as the characteristic biogenic amines of the clam, conducted risk monitoring for the commonly eaten fish, shrimp, and shellfish aquatic products represented by bream, South American white shrimp, and clam, and provided the best shelf life during transportation, storage, and freshness preservation.
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