Biogenic amines in fresh fish and fishery products and emerging control  

作　　者：Abimannan Arulkumar Spiros Paramithiotis Sadayan Paramasivam 

机构地区：[1]Department of Oceanography and Coastal Area Studies,School of Marine Sciences,Alagappa University,Science Campus,Karaikudi,630003,Tamil Nadu,India [2]Department of Biotechnology,Achariya Arts and Science College,Affiliated to Pondicherry University,Villianur,Puducherry,605110,India [3]Department of Food Science and Human Nutrition,Agricultural University of Athens,Iera Odos 75,GR-11855,Athens,Greece

出　　处：《Aquaculture and Fisheries》2023年第4期431-450,共20页渔业学报（英文）

基　　金：One of the authors(A.A),gratefully acknowledges Department of Science and Technology(DST)-Science and Engineering Research Board(SERB)New Delhi,for the fellowship Grant(SR/FT/LS-22/2010);S.P acknowledges RUSA-2.0[F.24-51/2014-U,Policy(TNMulti-Gen),Department of Education,Government of India]for the infrastructure facilities.

摘　　要：Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern.Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis.In addition,cadaverine,putrescine and tyramine have been recognized as potentiators of histamine poisoning.Accumulation of biogenic amines in fresh fish and fishery products has been mainly attributed to growth of bacteria possessing amino acid decarboxylase activity,which is facilitated by lack of hygienic conditions and strict temperature control during their storage.To this end,the effectiveness of traditional and modern approaches to control biogenic amine accumulation has been in the epicenter of intensive study.The aim of the present review article is to update and integrate current knowledge regarding the biogenic amine content of fresh fish and fishery products as well as the capacity of traditional and emerging control strategies.

关 键 词：Fresh fish CEPHALOPODS Crustaceans SHELLFISH HISTAMINE 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]