Biogenic amines in seafood: a review

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dc.contributor.authorBiji, K.B.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorVenkateswaralu, R.
dc.contributor.authorMohan, C.O.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2019-10-01T04:50:40Z
dc.date.available2019-10-01T04:50:40Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.citationJ. Food Sci. Technol.53(5):2210–2218en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4258
dc.language.isoenen_US
dc.titleBiogenic amines in seafood: a reviewen_US
dc.typeArticleen_US
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