Biogenic Amines (BAs) in Meat Products, Regulatory Policies, and Detection Methods

Author(s): Abhinay Shashank, Arun Kumar Gupta*, Shubhendra Singh, Rajeev Ranjan

Journal Name: Current Nutrition & Food Science

Volume 17 , Issue 9 , 2021


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Abstract:

Background: 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.

Keywords: Biogenic amines, fermented foods, meat and meat products, nitrogen compounds, HPLC, sensor.

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Article Details

VOLUME: 17
ISSUE: 9
Year: 2021
Published on: 21 February, 2021
Page: [995 - 1005]
Pages: 11
DOI: 10.2174/1573401317666210222105100
Price: $95

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