In:
Current Nutrition & Food Science, Bentham Science Publishers Ltd., Vol. 17, No. 9 ( 2021-11), p. 995-1005
Abstract:
Biogenic amines (BAs) can be defined as low molecular weight organic
nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines
are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phenylalanine, and lysine, respectively. In meat
and meat products, they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations,
headache, nausea, diarrhea, and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented
meat products. The ratio and quantity of biogenic amines present can be used as an indicator of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by
chromatographic approaches such as gas chromatography (GC), high-performance liquid chromatography (HPLC), and capillary electrophoresis (CE). It can also be done by non-chromatographic
approaches like optical biosensors, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM), and FTIR. There is enormous scope for making these
analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects, and the methods available to
quantify the BAs in meat and meat products.
Type of Medium:
Online Resource
ISSN:
1573-4013
DOI:
10.2174/1573401317666210222105100
Language:
English
Publisher:
Bentham Science Publishers Ltd.
Publication Date:
2021
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