Sivamaruthi Bhagavathi Sundaram, Kesika Periyanaina, Chaiyasut Chaiyavat
Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand.
J Food Sci Technol. 2021 May;58(5):1623-1639. doi: 10.1007/s13197-020-04686-x. Epub 2020 Aug 6.
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.
生物胺（BAs）是有机含氮化合物，主要由相应氨基酸脱羧形成。生物胺参与多种生物学过程。然而，如果生物胺的浓度达到阈值水平，就会给人类带来从轻度到严重的健康问题。本手稿的目的是总结发酵鱼和肉制品中生物胺的形成情况、预防措施、检测方法以及影响生物胺形成的因素。肉香肠是一种含有高生物胺的发酵肉制品。据报道，鱼露中的生物胺含量比其他鱼类产品高。有几种化学传感器和色谱方法可用于筛选和检测食品中的生物胺。预防措施对于避免毒性爆发至关重要。使用发酵剂、应用物理因素、控制环境因素以及使用多酚可以预防或减少发酵食品中生物胺的形成。文献调查表明，开发具有理想特性的高效发酵剂、维持食品生产的卫生条件以及定期监测商业产品对于确保发酵鱼和肉制品的质量和安全是必要的。
