Concentrations of biogenic amines in fish, squid and octopus and their changes during storage

► Cadaverine, putrescine, histamine and tyramine are the main biogenic amines (BA) in seafood. ► The levels of the main BAs in fish significantly increase during prolonged storage. ► Freezing can effectively prevent the formation of BAs in fish. ► Total mesophilic viable counts and total psychrophilic viable counts positively correlate with the formation of BAs. ► The levels of the main biogenic amines are suitable indicators of the freshness of fish.