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

Biogenic amines (BAs) are low-molecular-weight organic bases that occur naturally in various foods, particularly those undergoing fermentation or spoilage. Although they play essential physiological roles in the human body, excessive intake through food can have adverse health effects. Due to their accumulation in food products, including fish, cheese, and fermented foods, BAs are considered chemical hazards in food safety and can cause toxicological effects. Consumption of foods, especially aquatic products, with elevated BA levels can lead to symptoms ranging from headaches and hypertension to severe allergic reactions, depending on individual sensitivity and the specific amines present. Aquatic foods, including fish and other seafood, represent a critical component of human nutrition due to their high-quality protein, essential fatty acids, and micronutrient content. However, their susceptibility to spoilage and BA formation poses significant challenges to food safety and quality. Therefore, controlling BA levels in these products is of paramount importance to ensure consumer health and preserve the nutritional and sensory attributes of seafood. This review provides an in-depth overview of emerging strategies to control BA formation in fishery products, categorizing them into three primary approaches: physical (e.g., high hydrostatic pressure, modified atmosphere packaging, irradiation), chemical (e.g., natural extracts, essential oils), and microbial (e.g., probiotic strains, starter cultures). The combined application of these methods often offers synergistic benefits, resulting in more efficient BA mitigation while preserving desirable qualities such as flavor, aroma, texture, and color. Consequently, integrating these innovative techniques can significantly enhance seafood safety, extend shelf life, and improve consumer acceptance.