Abstract
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
Highlights
Biogenic amines (BAs) are low molecular weight compounds with biological activity, produced by the decarboxylation of amino acids or amination and transamination of aldehydes and ketones during the metabolic processes in living cells [1]
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, and for their impact on public health
The effects of various cooking methods on BAs content were investigated in different foods; Muñoz-Esparza et al [112] demonstrated that chicken meat samples did not show any polyamine loss after the different heat treatments, while only a modest reduction of BAs was observed in beef and pork meat after cooking
Summary
Biogenic amines (BAs) are low molecular weight compounds with biological activity, produced by the decarboxylation of amino acids or amination and transamination of aldehydes and ketones during the metabolic processes in living cells [1]. Due to the importance of their adverse health effects and specific concerns in food hygiene, BAs individually or in combined forms can be used as important indicators of freshness, quality, and spoilage in meat and meat products [12]. Legend: PUT = Putrescine; CAD = Cadaverine; HIS = Histamine; SPD = Spermidine; SPM = Spermine; TYR = Tyramine; PHE = Phenylethylamine; TRYP = Tryptamine; nd = not detected; tr = traces; nq = not quantified; * = cooked sausages, mortadella, cooked ham, bacon, corned beef, beef jerky, canned/pouch roast/shredded beef, salami and raw sausages; ** = luncheon, hot dog, corned beef and minced meat
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