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Biogenic amines in seafood: a review

K B Biji1, C N Ravishankar1, R Venkateswarlu1

  • 1ICAR-Central Institute of Fisheries Technology, Willingdon Island, Cochin, Kerala India.

Journal of Food Science and Technology
|July 14, 2016
PubMed
Summary

Biogenic amines, produced by microbial action in seafood, cause foodborne illness. Understanding and controlling these compounds is crucial for seafood safety and quality.

Keywords:
Biogenic aminesFishHistamineScombrotoxin

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Amines are organic derivatives of ammonia. They are formed by replacing one or more ammonia protons with alkyl or aryl groups. Depending upon the number of organyl groups bonded to nitrogen, amines are classified as primary, secondary, or tertiary. Primary amines have one organyl group attached to the nitrogen atom, while secondary and tertiary amines have two and three organyl groups attached to the nitrogen atom, respectively.
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