Derleme
Yıl 2024,
Cilt: 37 Sayı: 1, 27 - 31, 17.04.2024
Öz
Biogenic amines (BAs) consist of organic nitrogenous compounds produced by the amino acid’s decarboxylation. They are present in various foods, such as meat products, and are associated with several health hazards. In meat, BAs are produced by the action of microorganisms that can decarboxylate amino acids. BAs can also be produced in meat naturally by enzymatic pathways. Tyramine, histamine, cadaverine, and putrescine are BAs frequently found in meat products. BAs are frequently found in fish depending on the species and time-temperature control, but can also be present in meat, particularly in canned, cured and fermented meat products. BAs are associated with various health disorders and toxicological effects including cardiovascular, respiratory and gastrointestinal system problems. Numerous factors influence the BAs generation in meat products. Factors such a handling, storage temperature, and processing procedures are essential for minimizing the risk of BAs formation to ensure food safety. Plant extracts and spices, play a multifaceted role in regulating BAs developments in diverse food items. Plant extracts containing phenolic/polyphenols, terpenoids and alkaloids have exhibited antimicrobial properties that can hinder the growth of microorganisms responsible for producing amines, consequently reducing BAs formation. Also, spices frequently contain compounds that impede the enzymatic conversion of precursor amino acids into biogenic amines.
Anahtar Kelimeler
Destekleyen Kurum
Akdeniz University, The Scientific Research Projects Coordination Unit
Proje Numarası
FBA-2023-6206
Teşekkür
The authors thank to Akdeniz University, The Scientific Research Projects Coordination Unit (FBA-2023-6206) for financial support of this research project.
Kaynakça
- Bardócz S (1995) Polyamines in food and their consequences for food quality and human health. Trends in Food Science & Technology 6: 341-346.
- Bover-Cid S, Miguelez-Arrizado MJ, Moratalla LLL, Carou MCV (2006) Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages. Meat Science 72: 62-68.
- Bozkurt H (2006) Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science 73: 442-450.
- Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology 94: 223-253.
- Cai L, Cao A, Li Y, Song Z, Leng L, Li J (2015) The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control 56: 1-8.
- Cid SB, Miguélez-Arrizado MJ, Becker B, Holzapfel WH, Vidal-Carou MC (2008) Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. Food microbiology 25: 269-277.
- Del Nobile MA, Corbo MR, Speranza B, Sinigaglia M, Conte A, Caroprese M (2009) Combined effect of MAP and active compounds on fresh blue fish burger. International Journal of Food Microbiology 135: 281-287.
- Eerola S, Maijala R, SAGUÉS AXR, Salminen M, Hirvi T (1996) Biogenic amines in dry sausages as affected by starter culture and contaminant amine‐positive Lactobacillus. Journal of Food Science 61: 1243-1246.
- Fan W, Yi Y, Zhang Y, Diao P (2015) Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages. Food Science and Biotechnology 24: 421-426.
- Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F (2016) Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology 7: 1218.
- Halász A, Barath A, Simon-Sarkadi L, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends in food science & technology 5: 42-49.
- Hirasa K (1998) Antimicrobial and antioxidant properties of spices. Spice Science and Technology.
- Huang L, Wang Y, Li R, Wang Q, Dong J, Wang J, Lu S (2021) Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage. Food Bioscience 40:100885.
- Jairath G, Singh PK, Dabur RS, Rani M, Chaudhari M (2015) Biogenic amines in meat and meat products and its public health significance: A review. Journal of Food Science and Technology 52: 6835-6846.
- Karoui R, Hassoun A, Ethuin P (2017) Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets. Journal of Food Engineering 202: 89-98.
- Karovičová J, Kohajdová Z (2005) Biogenic amines in food. Chemical papers 59: 70-79.
- Komprda T, Smělá D, Pechová P, Kalhotka L, Štencl J, Klejdus B (2004) Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Science 67: 607-616.
- Kongpun O, Suwansakornkul P (2000) Histamine formation during salting of Spanish mackerel (Scomberomorus commerson). Journal of Aquatic Food Product Technology 9: 21-30.
- Křížek M, Dadáková E, Vácha F, Pelikánová T, Matějková K (2018). The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio). LWT, 95, 268-273.
- Landete J, Ferrer S, Pardo I (2007) Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control 18: 1569-1574.
- Li B, Lu S (2020) The importance of amine-degrading enzymes on the biogenic amine degradation in fermented foods: A review. Process Biochemistry 99: 331-339.
- Linares DM, Martín M, Ladero V, Alvarez MA, Fernández M (2011) Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition51: 691-703.
- Lu S, Ji H, Wang Q, Li B, Li K, Xu C, Jiang C (2015) The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food Control 50: 869-875.
- Mah J-H, Kim YJ, Hwang H-J (2009) Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control 20: 449-454.
- Maijala RL, Eerola SH, Aho MA, Hirn JA (1993) The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. Journal of Food Protection 56: 125-129.
- Naila A, Flint S, Fletcher G, Bremer P, Meerdink G (2010) Control of biogenic amines in food—existing and emerging approaches. Journal of Food Science 75: R139-R150.
- Nandanie CW, Sakaguchi M (1993) Combined effects of cloves with potassium sorbate and sodium benzoate on the growth and biogenic amine production of Enterobacter aerogenes. Bioscience, Biotechnology, and Biochemistry 57: 678-679.
- Özogul F, Kuley E, Kenar M (2011) Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets. International Journal of Food Science & Technology 46: 761-766.
- Özogul F, Kacar Ç, Hamed I (2015) Inhibition effects of carvacrol on biogenic amines formation by common food-borne pathogens in histidine decarboxylase broth. LWT-Food Science and Technology 64: 50-55.
- Premont RT, Gainetdinov RR, Caron MG (2001) Following the trace of elusive amines. Proceedings of the National Academy of Sciences 98: 9474-9475.
- Prester L (2011) Biogenic amines in fish, fish products and shellfish: a review. Food Additives & Contaminants: Part A 28: 1547-1560.
- Ruiz-Capillas C, Moral A (2001) Sensory and Nutritive Qualities of Food-Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice. Journal of Food Science 66: 1030-1032.
- Ruiz-Capillas C, Jiménez-Colmenero F (2005) Biogenic amines in meat and meat products. Critical Reviews in food Scince and Nutrition 44: 489-599.
- Ruiz-Capillas C, Herrero AM (2019) Impact of biogenic amines on food quality and safety. Foods 8: 62.
- Sampels S (2015) The effects of storage and preservation technologies on the quality of fish products: A review. Journal of Food Processing and Preservation 39: 1206-1215.
- Santos MS (1996) Biogenic amines: their importance in foods. International Journal of Food Microbiology 29: 213-231.
- Shakila RJ, Vasundhara T, Vijaya Rao D (1996) Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 C. Zeitschrift für Lebensmittel-Untersuchung und Forschung 203: 71-76.
- Smith T (1981) Amines in food. Food Chemistry 6: 169-200.
- Stonehouse G, Evans J (2015) The use of supercooling for fresh foods: A review. Journal of Food Engineering 148: 74-79.
- Suzzi G, Gardini F (2003) Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 88: 41-54.
- Vidal M, Izquierdo M, Martín M, Mariné A (1990) Histamina y tiramina en derivados cárnicos. Revista de Agroquimica Y Tecnologia de Alimentos 30: 102-108.
- Wang J, Zhang X, Li X, Yu Z, Hu J, Zhu Y (2021) Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage. CyTA-Journal of Food 19: 771-781.
- Wójcik W, Łukasiewicz M, Puppel K (2021) Biogenic amines: formation, action and toxicity–a review. Journal of the Science of Food and Agriculture 101: 2634-2640.
- Wortberg W, Woller R (1982) Quality and freshness of meat and meat products as related to their content of biogenic amines.[According to a lecture]. Fleischwirtschaft.
Yıl 2024,
Cilt: 37 Sayı: 1, 27 - 31, 17.04.2024
Öz
Biogenic amines (BAs) consist of organic nitrogenous compounds produced by the amino acid’s decarboxylation. They are present in various foods, such as meat products, and are associated with several health hazards. In meat, BAs are produced by the action of microorganisms that can decarboxylate amino acids. BAs can also be produced in meat naturally by enzymatic pathways. Tyramine, histamine, cadaverine, and putrescine are BAs frequently found in meat products. BAs are frequently found in fish depending on the species and time-temperature control, but can also be present in meat, particularly in canned, cured and fermented meat products. BAs are associated with various health disorders and toxicological effects including cardiovascular, respiratory and gastrointestinal system problems. Numerous factors influence the BAs generation in meat products. Factors such a handling, storage temperature, and processing procedures are essential for minimizing the risk of BAs formation to ensure food safety. Plant extracts and spices, play a multifaceted role in regulating BAs developments in diverse food items. Plant extracts containing phenolic/polyphenols, terpenoids and alkaloids have exhibited antimicrobial properties that can hinder the growth of microorganisms responsible for producing amines, consequently reducing BAs formation. Also, spices frequently contain compounds that impede the enzymatic conversion of precursor amino acids into biogenic amines.
Anahtar Kelimeler
Proje Numarası
FBA-2023-6206
Kaynakça
- Bardócz S (1995) Polyamines in food and their consequences for food quality and human health. Trends in Food Science & Technology 6: 341-346.
- Bover-Cid S, Miguelez-Arrizado MJ, Moratalla LLL, Carou MCV (2006) Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages. Meat Science 72: 62-68.
- Bozkurt H (2006) Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science 73: 442-450.
- Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology 94: 223-253.
- Cai L, Cao A, Li Y, Song Z, Leng L, Li J (2015) The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control 56: 1-8.
- Cid SB, Miguélez-Arrizado MJ, Becker B, Holzapfel WH, Vidal-Carou MC (2008) Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. Food microbiology 25: 269-277.
- Del Nobile MA, Corbo MR, Speranza B, Sinigaglia M, Conte A, Caroprese M (2009) Combined effect of MAP and active compounds on fresh blue fish burger. International Journal of Food Microbiology 135: 281-287.
- Eerola S, Maijala R, SAGUÉS AXR, Salminen M, Hirvi T (1996) Biogenic amines in dry sausages as affected by starter culture and contaminant amine‐positive Lactobacillus. Journal of Food Science 61: 1243-1246.
- Fan W, Yi Y, Zhang Y, Diao P (2015) Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages. Food Science and Biotechnology 24: 421-426.
- Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F (2016) Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology 7: 1218.
- Halász A, Barath A, Simon-Sarkadi L, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends in food science & technology 5: 42-49.
- Hirasa K (1998) Antimicrobial and antioxidant properties of spices. Spice Science and Technology.
- Huang L, Wang Y, Li R, Wang Q, Dong J, Wang J, Lu S (2021) Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage. Food Bioscience 40:100885.
- Jairath G, Singh PK, Dabur RS, Rani M, Chaudhari M (2015) Biogenic amines in meat and meat products and its public health significance: A review. Journal of Food Science and Technology 52: 6835-6846.
- Karoui R, Hassoun A, Ethuin P (2017) Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets. Journal of Food Engineering 202: 89-98.
- Karovičová J, Kohajdová Z (2005) Biogenic amines in food. Chemical papers 59: 70-79.
- Komprda T, Smělá D, Pechová P, Kalhotka L, Štencl J, Klejdus B (2004) Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Science 67: 607-616.
- Kongpun O, Suwansakornkul P (2000) Histamine formation during salting of Spanish mackerel (Scomberomorus commerson). Journal of Aquatic Food Product Technology 9: 21-30.
- Křížek M, Dadáková E, Vácha F, Pelikánová T, Matějková K (2018). The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio). LWT, 95, 268-273.
- Landete J, Ferrer S, Pardo I (2007) Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control 18: 1569-1574.
- Li B, Lu S (2020) The importance of amine-degrading enzymes on the biogenic amine degradation in fermented foods: A review. Process Biochemistry 99: 331-339.
- Linares DM, Martín M, Ladero V, Alvarez MA, Fernández M (2011) Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition51: 691-703.
- Lu S, Ji H, Wang Q, Li B, Li K, Xu C, Jiang C (2015) The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food Control 50: 869-875.
- Mah J-H, Kim YJ, Hwang H-J (2009) Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control 20: 449-454.
- Maijala RL, Eerola SH, Aho MA, Hirn JA (1993) The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. Journal of Food Protection 56: 125-129.
- Naila A, Flint S, Fletcher G, Bremer P, Meerdink G (2010) Control of biogenic amines in food—existing and emerging approaches. Journal of Food Science 75: R139-R150.
- Nandanie CW, Sakaguchi M (1993) Combined effects of cloves with potassium sorbate and sodium benzoate on the growth and biogenic amine production of Enterobacter aerogenes. Bioscience, Biotechnology, and Biochemistry 57: 678-679.
- Özogul F, Kuley E, Kenar M (2011) Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets. International Journal of Food Science & Technology 46: 761-766.
- Özogul F, Kacar Ç, Hamed I (2015) Inhibition effects of carvacrol on biogenic amines formation by common food-borne pathogens in histidine decarboxylase broth. LWT-Food Science and Technology 64: 50-55.
- Premont RT, Gainetdinov RR, Caron MG (2001) Following the trace of elusive amines. Proceedings of the National Academy of Sciences 98: 9474-9475.
- Prester L (2011) Biogenic amines in fish, fish products and shellfish: a review. Food Additives & Contaminants: Part A 28: 1547-1560.
- Ruiz-Capillas C, Moral A (2001) Sensory and Nutritive Qualities of Food-Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice. Journal of Food Science 66: 1030-1032.
- Ruiz-Capillas C, Jiménez-Colmenero F (2005) Biogenic amines in meat and meat products. Critical Reviews in food Scince and Nutrition 44: 489-599.
- Ruiz-Capillas C, Herrero AM (2019) Impact of biogenic amines on food quality and safety. Foods 8: 62.
- Sampels S (2015) The effects of storage and preservation technologies on the quality of fish products: A review. Journal of Food Processing and Preservation 39: 1206-1215.
- Santos MS (1996) Biogenic amines: their importance in foods. International Journal of Food Microbiology 29: 213-231.
- Shakila RJ, Vasundhara T, Vijaya Rao D (1996) Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 C. Zeitschrift für Lebensmittel-Untersuchung und Forschung 203: 71-76.
- Smith T (1981) Amines in food. Food Chemistry 6: 169-200.
- Stonehouse G, Evans J (2015) The use of supercooling for fresh foods: A review. Journal of Food Engineering 148: 74-79.
- Suzzi G, Gardini F (2003) Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 88: 41-54.
- Vidal M, Izquierdo M, Martín M, Mariné A (1990) Histamina y tiramina en derivados cárnicos. Revista de Agroquimica Y Tecnologia de Alimentos 30: 102-108.
- Wang J, Zhang X, Li X, Yu Z, Hu J, Zhu Y (2021) Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage. CyTA-Journal of Food 19: 771-781.
- Wójcik W, Łukasiewicz M, Puppel K (2021) Biogenic amines: formation, action and toxicity–a review. Journal of the Science of Food and Agriculture 101: 2634-2640.
- Wortberg W, Woller R (1982) Quality and freshness of meat and meat products as related to their content of biogenic amines.[According to a lecture]. Fleischwirtschaft.
Toplam 44 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Tarımda Enzim ve Mikrobiyal Biyoteknoloji |
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | FBA-2023-6206 |
| Yayımlanma Tarihi | 17 Nisan 2024 |
| Gönderilme Tarihi | 24 Ekim 2023 |
| Kabul Tarihi | 12 Ocak 2024 |
| Yayımlandığı Sayı | Yıl 2024 Cilt: 37 Sayı: 1 |
Kaynak Göster
Mediterranean Agricultural Sciences is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.