A narrative review on biogenic amines in fermented fish and meat products

© 2020, Association of Food Scientists & Technologists (India). Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold...

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Main Authors: Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut
Format: Journal
Published: 2020
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/70072
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-700722020-10-14T08:24:00Z A narrative review on biogenic amines in fermented fish and meat products Bhagavathi Sundaram Sivamaruthi Periyanaina Kesika Chaiyavat Chaiyasut Agricultural and Biological Sciences © 2020, Association of Food Scientists & Technologists (India). Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product. 2020-10-14T08:24:00Z 2020-10-14T08:24:00Z 2020-01-01 Journal 09758402 00221155 2-s2.0-85089259939 10.1007/s13197-020-04686-x https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089259939&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70072
institution Chiang Mai University
building Chiang Mai University Library
continent Asia
country Thailand
Thailand
content_provider Chiang Mai University Library
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Chaiyavat Chaiyasut
A narrative review on biogenic amines in fermented fish and meat products
description © 2020, Association of Food Scientists & Technologists (India). Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.
format Journal
author Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Chaiyavat Chaiyasut
author_facet Bhagavathi Sundaram Sivamaruthi
Periyanaina Kesika
Chaiyavat Chaiyasut
author_sort Bhagavathi Sundaram Sivamaruthi
title A narrative review on biogenic amines in fermented fish and meat products
title_short A narrative review on biogenic amines in fermented fish and meat products
title_full A narrative review on biogenic amines in fermented fish and meat products
title_fullStr A narrative review on biogenic amines in fermented fish and meat products
title_full_unstemmed A narrative review on biogenic amines in fermented fish and meat products
title_sort narrative review on biogenic amines in fermented fish and meat products
publishDate 2020
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089259939&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70072
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