Chapter 4. Biogenic Amines in Fermented Fish

Abstract

The importance of biogenic amines is well reported in various foods, particularly in fermented foods. Biogenic amines include those biomolecules that often cause food intolerance in susceptible individuals. The formation of biogenic amines in food depends on the amount of free amino acids present as precursors and the activity of the amino acid decarboxylase. Fermented foods are particularly at risk as regards the biogenic amine content. Biogenic amines are important for both food safety and food quality perspective. Histamine, tyramine, cadaverine and putrescine are the main amines associated with spoilage in food. Histamine poisoning caused by fish consumption is one of the main food safety problems worldwide. Recently, numerous experiments have been carried out both in food science and in the food industry to reduce the biogenic amine content of foods. These methods include using selected starter cultures, application of hydrostatic pressure, irradiation and so on. More and more modern methods are available to determine biogenic amines in fish and fish products.