Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review

Abstract

Biogenic amines (BAs) are organic compounds with low molecular weight and can be used as indicators of the quality and safety of canned aquatic products during processing and storage. However, the excess of these amines can cause food-borne poisoning. Therefore, the determination, analysis and prevention of biogenic amines are of great importance. This article focuses on the sources, formation, pretreatment methods, as well as the analytical techniques, change tendency and control techniques of biogenic amines, with the aim of promoting more appropriate analysis of canned aquatic products to provide a reference for the food industries.

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

“…This review is intended to summarize different types of biogenic amines in food and biological systems, their functions, and strategies to control the amount with a focus on the use functional ingredients and food-related bioactive compounds. This is different from other reviews that focus on the control of BAs using mostly temperature, antimicrobials, irradiation, high hydrostatic pressure, starter culture, or non-producing decarboxylating microorganisms [ 20 , 21 , 22 ].…”

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood

“…As such, a low BAs level is acceptable for human health. However, excessive BAs accumulation by the human body could be toxic, resulting in serious public health and food safety concerns [ 3 , 4 ]. The common BAs found in food mainly include HIS, TYM, PUT, and CAD.…”