A comprehensive overview of the formation of biogenic amines in seafood

Biogenic amines are low-molecular-weight organic compounds with aliphatic, aromatic, or heterocyclic structures that are produced through various metabolic activities of plants, animals, and microorganisms and may also occur naturally in foods. These compounds are mainly formed through the decarboxylation of amino acids, The formation of biogenic amines in foods by bacteria primarily depends on the availability of free amino acids, the presence of microorganisms possessing decarboxylase activity, and environmental conditions that support microbial growth. Since many protein-rich foods are susceptible to biochemical and microbial reactions, biogenic amines may develop in a wide variety of food products. Consequently, the consumption of foods containing elevated levels of biogenic amines may lead to toxic effects in humans and therefore represents a potential risk to public health. In aquatic products, the formation of biogenic amines is closely related to the high protein and free amino acid content of fish and other seafood. Following the death of the fish, bacteria naturally present in the tissues or introduced from the environment begin to proliferate. These microorganisms convert amino acids into biogenic amines through decarboxylase enzymes. Factors such as improper storage temperatures, disruption of the cold chain, prolonged storage periods, and inadequate hygienic conditions accelerate microbial growth and consequently increase the formation of biogenic amines. This chapter provides an overview of the mechanisms involved in biogenic amines formation and the potential risks they pose, while also addressing the factors influencing their formation in aquatic products, as well as prevention strategies and analytical methods used for their determination.