Biogenic amines found in meat, fish and meat products
Formation and health effects
DOI:
https://doi.org/10.17533/udea.hm.v14n1a04Keywords:
biogenic amines, meat, fish, fermented meats, bioactive compounds, starter culturesAbstract
Introduction: Biogenic amines (BA) are nitrogenous compounds that can form in meat, fish, and fermented meat products due to the enzymatic decarboxylation caused by microorganisms like lactic acid bacteria, Enterobacteriaceae, Enterococci, Staphylococcus spp, Pseudomonas, among others. High concentrations of BA indicate food deterioration and are associated with adverse health effects. Therefore, there is a need to develop rapid, affordable, and simple detection methods to establish the maximum allowable amounts of each BA. Additionally, strategies for inhibiting and reducing its formation are necessary. Objective:
The objective is to present updated information about the content of BA in meat, fish, and fermented meat products, identify the main microorganisms involved in their formation, explore the effects of consumption on health, review current detection methods, and evaluate the current strategies for preventing their formation. Methodology: A bibliographic search on various databases including ScienceDirect, Scielo, PubMed, SpringerLink, and Clinicalkey was conducted. Articles published in Spanish and English between 2018-2023 were selected for analysis. Results: Excessive consumption of BA has harmful health effects including poisoning, hypertensive crises, in vitro cytotoxicity, and carcinogenic compounds formation. However, regulations on the maximum allowable concentrations of BA in food are limited. Therefore, it is necessary to develop fast, sensitive, affordable, and economical detection methods, such as enzymatic biosIntroduction: Biogenic amines (BA) are nitrogenous compounds that can form in meat, fish, and fermented meat products due to the enzymatic decarboxylation caused by microorganisms like lactic acid bacteria, Enterobacteriaceae, Enterococci, Staphylococcus spp, Pseudomonas, among others. High concentrations of BA indicate food deterioration and are associated with adverse health effects. Therefore, there is a need to develop rapid, affordable, and simple detection methods to establish the maximum allowable amounts of each BA. Additionally, strategies for inhibiting and reducing its formation are necessary. Objective: The objective is to present updated information about the content of BA in meat, fish, and fermented meat products, identify the main microorganisms involved in their formation, explore the effects of consumption on health, review current detection methods, and evaluate the current strategies for preventing their formation. Methodology: A bibliographic search on various databases including ScienceDirect, Scielo, PubMed, SpringerLink, and Clinicalkey was conducted. Articles published in Spanish and English between 2018-2023 were selected for analysis. Results: Excessive consumption of BA has harmful health effects including poisoning, hypertensive crises, in vitro cytotoxicity, and carcinogenic compounds formation. However, regulations on the maximum allowable concentrations of BA in food are limited. Therefore, it is necessary to develop fast, sensitive, affordable, and economical detection methods, such as enzymatic biosensors and nanoenzymes. Furthermore, strategies to reduce BA formation are promising, with the use of certain bioactive compounds and starter cultures showing positive resultsensors and nanoenzymes. Furthermore, strategies to reduce BA formation are promising, with the use of certain bioactive compounds and starter cultures showing positive results.
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