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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Significance of Biogenic Amines in Foods and Their Reduction Methods
Author(s)
Songül Şahin Ercan, Hüseyin Bozkurt and Çiğdem Soysal
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DOI:10.17265/2159-5828/2013.08.001
Affiliation(s)
Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep 27310, Turkey
ABSTRACT
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.
KEYWORDS
Biogenic amines, reduction, quality index, health effects.
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