Biogenic amines in fish: Prevention and reduction

Abstract

High-quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained from fish and fish products. Fish decomposition and the generation of toxicants such as biogenic amines may counteract the benefits of fish consumption on human health, such as protection against coronary heart disease and some cancers. Annually, histamine consumption is recognized as the cause of numerous cases of food poisoning. Even small or moderate doses of histamine or tyramine-containing fish might cause food sensitivity. Cadaverine, putrescine, and tyramine have also been identified as histamine poisoning potentiators. Biogenic amine accumulation in fresh fish and fish products has been linked mostly to the growth of bacteria with amino acid decarboxylase activity, which is aided by a lack of sanitary conditions and proper temperature control during storage. Biogenic amines are used to assess the hygienic quality of various marine and freshwater species and their potential toxicity. Different conventional and modern methods have been employed to control biogenic amine buildup. This review article aims to bring current knowledge concerning biogenic amine content in fresh fish and fish products, as well as the efficacy of present and emerging management techniques, up to date and combined. Novelty impact statement This article focuses on the current, emerging prevention and reduction methods of biogenic amines formation in fish and fish products, which is the strength of the manuscript. Furthermore, the first results of the control strategies that are currently the focus of research are discussed.