Evaluation of biogenic amines in fish sauce by derivatization with 3,5-dinitrobenzoyl chloride and micellar liquid chromatography

► Biogenic amines from spoilage of anchovy sauce were analyzed. ► Methodology was fast, easy, accurate, precise, robust, reliable and non-polluting. ► The experimental procedure was expedited by the use of micellar media. ► Method validated following US Food and Drug Administration guidelines. ► Method was applied to compare anchovy sauce storage with and without salting.