Biogenic amines in seafood: a review
Biogenic amines in seafood: a review
Date
2016
Authors
Biji, K.B.
Ravishankar, C.N.
Venkateswaralu, R.
Mohan, C.O.
Gopal, T.K.S.
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Abstract
The biogenic amines are low molecular weight organic
bases present normally in the body with biological activity
influencing important physiological functions. The physiological
functions of these molecules are achieved by very low
concentrations in the tissues. However, significantly high
amounts of biogenic amines are produced during processing
and storage of seafood as a result of microbial contamination
and inadequate storage conditions.Microorganisms having decarboxylase
enzyme activity convert amino acids to their respective
biogenic amines. Biogenic amines in seafood have
been implicated as a major causative agent of food borne illness,
where intoxication results from the ingestion of foods
containing higher amount of biogenic amines. Hence its identification,
quantitation and awareness of this food borne toxin
are important in relation to food safety and spoilage. The aim of
this paper is to review the basic concepts of seafood quality and
safety in relation to biogenic amines along with its control
measures and future areas for research.
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Citation
J. Food Sci. Technol.53(5):2210–2218