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Biogenic amines in meat and meat products
Claudia Ruiz-Capillas1, Francisco Jiménez-Colmenero
1Department of Meat and Fish Science and Technology, Instituto del Frío (CSIC), C/ Jose Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain. claudia@if.csic.es
Critical Reviews in Food Science and Nutrition
|June 23, 2005
Summary
Biogenic amines in meat products pose toxicological risks and indicate quality. Understanding factors like microorganisms and processing can help control their levels and reduce toxicity.
Area of Science:
- Food Science
- Toxicology
- Microbiology
Background:
- Biogenic amines are present in various foods, notably meat and meat products, which are dietary staples.
- Their presence is significant due to potential toxicological effects on consumers and their utility as quality indicators.
Purpose of the Study:
- To analyze the toxicology of biogenic amines in meat.
- To evaluate their use as quality control indicators.
- To investigate factors influencing biogenic amine production in meat products.
Main Methods:
- Review of scientific literature on biogenic amines in meat.
- Analysis of factors affecting biogenic amine formation, including microbial activity, raw material characteristics, and processing conditions.
Main Results:
- Biogenic amines can be toxic at high dietary levels.
- These amines serve as potential indicators of meat product quality.
- Factors such as microbial load, substrate availability, and processing parameters significantly influence amine synthesis.
Conclusions:
- Understanding the formation pathways of biogenic amines is crucial.
- Controlling production factors can limit amine levels in meat products.
- Reducing biogenic amine content enhances product safety and quality.