Methods for controlling biogenic amine formation in seafood: ensuring safety and quality

Area of Science:

• Food Science
• Food Safety
• Toxicology

Background:

• Biogenic amines (BAs) are naturally occurring compounds in fermented and spoiled foods.
• High intake of BAs from food, especially aquatic products, can cause adverse health effects and toxicological issues.
• Seafood is nutritious but prone to spoilage, leading to significant challenges in controlling BA levels and ensuring food safety.

Purpose of the Study:

• To provide an overview of emerging strategies for controlling biogenic amine formation in fishery products.
• To categorize these strategies into physical, chemical, and microbial approaches.
• To highlight the importance of these methods in enhancing seafood safety and quality.

Main Methods:

• Physical methods: high hydrostatic pressure, modified atmosphere packaging, irradiation.
• Chemical methods: use of natural extracts and essential oils.
• Microbial methods: application of probiotic strains and starter cultures.

Main Results:

• Emerging strategies effectively control biogenic amine formation in fishery products.
• Combined application of methods shows synergistic benefits for BA mitigation.
• These techniques help preserve the desirable sensory attributes of seafood, including flavor, aroma, texture, and color.

Conclusions:

• Controlling biogenic amine levels is crucial for consumer health and seafood quality.
• Innovative physical, chemical, and microbial strategies offer effective solutions for BA mitigation.
• Integrating these techniques enhances seafood safety, extends shelf life, and improves consumer acceptance.