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

Abstract

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.

Keywords: Biogenic amine; Fermentation; Fermented foods; Fish sauces; Sausages; Starter culture.

Fig. 1

Formation of biogenic amines. *Decarboxylation reaction release CO₂ as by product

Fig. 2

The lethal effects of biogenic amines toxicity in humans. *The severity of harmfulness of BAs overdose are associated with the individual’s health status

Fig. 3

Factors influencing the formation and accumulation of biogenic amines in fermented fish and meat products

Fig. 4

Factors aids to prevent or reduce the formation and accumulation of biogenic amines in fermented fish and meat products