Significance of Biogenic Amines in Foods and Their Reduction Methods
Significance of Biogenic Amines in Foods and Their Reduction Methods作者机构：Department of Food Engineering Faculty of Engineering Gaziantep University Gaziantep 27310 Turkey
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2013年第3卷第8期
页 面：395-410页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 083203[工学-农产品加工及贮藏工程]
主 题：Biogenic amines reduction quality index health effects
摘 要：The term ＂biogenic amines＂ defines decarboxylation products such as histamine, putrescine, serotonin, tyramine, phenylethylamine, tryptamine and also aliphatic polyamines. They can be detected in both raw and processed foods. In the recent years, there is a great interest in biogenic amines as they are associated with quality, safety and freshness of some foods, particularly fermented foods. The presence of biogenic amines in foods can also be used as an indicator of hygienic quality. Biogenic amines also cause health hazards due to their toxic effects especially in sensitive individuals. It is therefore important to control and reduce the biogenic amines. The reduction can be brought about by the use of high pressure, irradiation, packaging, additives, starter cultures and by reduction of decarboxylase activity and temperature. This review summarizes the significance, function, occurrence and formation of biogenic amines in different foods and their reduction by different methods.
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