Biogenic amines (BAs) in meat products, regulatory policies and detection methods

2021 ◽  
Vol 17 ◽  
Author(s):  
Abhinay Shashank ◽  
Arun Kumar Gupta ◽  
Shubhendra Singh ◽  
Rajeev Ranjan
Keyword(s):  
Biogenic Amines ◽  
High Performance ◽  
Meat Products ◽  
Oral Intake ◽  
Optical Biosensor ◽  
Raw Material ◽  
Detection Methods ◽  
Fermented Foods ◽  
Safety Level ◽  
Regulatory Policies

Background: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phenylalanine and lysine, respectively. In meat and meat products they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea,and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indicator of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as, gas chromatography (GC), high-performance liquid chromatography (HPLC) and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensor, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM) and FTIR. There is an enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects and the methods available to quantify the BAs in meat and meat products.

scholarly journals Biogenic amines formation and their importance in fermented foods

2020 ◽  
Vol 17 ◽  
pp. 00232
Author(s):  
Kamil Ekici ◽  
Abdullah Khalid Omer
Keyword(s):  
Amino Acid ◽  
Biogenic Amines ◽  
Raw Material ◽  
Health Concern ◽  
Fermented Foods ◽  
Organic Bases ◽  
Food Borne ◽  
High Concentrations ◽  
Amino Acid Precursors ◽  
Manufacturing Environments

Biogenic amines (BAs) are low molecular weight organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods. biogenic amines have been related with several outbreaks of food-borne intoxication and are very important in public health concern because of their potential toxic effects. The accumulation of biogenic amines in foods is mainly due to the presence of bacteria able to decarboxylate certain amino acids. Biogenic amines are formed when the alpha carboxvl group breaks away from free amino acid precursors. They are colled after the amino acid they originated from. The main biogenic amines producers in foods are Gram positive bacteria and cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards and they are used as a quality indicator that shows the degree of spoilage, use of non-hygienic raw material and poor manufacturing practice. Biogenic amines may also be considered as carcinogens because they are able to react with nitrites to form potentially carcinogenic nitrosamines. Generally, biogenic amines in foods can be controlled by strict use of good hygiene in both raw material and manufacturing environments with corresponding inhibition of spoiling microorganisms. The aim of this review was to give some information about biogenic amines in foods.

Food sources of phyto-oestrogens and their precursors in Europe

2003 ◽  
Vol 89 (S1) ◽  
pp. S39-S43 ◽  
Author(s):  
R. J. Fletcher
Keyword(s):  
Meat Products ◽  
Soya Protein ◽  
Raw Material ◽  
Food Sources ◽  
Fermented Foods ◽  
Wide Range ◽  
Cereal Brans ◽  
Final Water Content ◽  
Growing Conditions

Phyto-oestrogens are dietary components found in some plants, which actin vivolike weak oestrogens. They may reduce the risk of some degenerative diseases moderated by oestrogen, including breast cancer and osteoporosis. The most widely studied are the isoflavones genistein and daidzein from soyabeans, but lignans may be more prevalent in the European diet. Soya foods have traditionally been consumed in the Orient for millennia, and are now widely available to European consumers. Levels of isoflavone in soyabeans from published literature vary between 560 and 3810 mg/kg, depending on variety and growing conditions. Soya protein concentrates and isolates derived from soyabeans contain 466–615 mg isoflavones/kg. Traditional soya milk, bean curds, bean sprouts, etc. contain 13 to 2030 mg isoflavone/kg, depending on the starting raw material and final water content. Fermented foods have a different isoflavone conjugate profile, which may be important in absorption and metabolism. Soya analogues of European foods include dairy and meat products, which contain 38 to 3000 mg total isoflavones/kg, depending the source of soya and dilution with other ingredients. A wide range of foods contain low levels of soya-derived isoflavones, but such foods do not make a significant contribution to mean intakes in Europe. Flaxseed is by far the richest source of lignan precursors. However, foods such as cereal brans, legumes and some vegetables are a more important source in the diets of Europeans because they are more widely consumed. For similar reasons, compared with soya isoflavones, lignans may be a more important source of phyto-oestrogens in the diets of Europeans.

scholarly journals Analysis of Species in Meat Products in Bandung City using Multiplex PCR

2018 ◽  
Vol 4 (3) ◽  
pp. 215
Author(s):  
Yelliantty Yelliantty ◽  
Ira Endah Rohima
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Detection Methods ◽  
Processed Meat ◽  
Monitoring And Control ◽  
Traditional Markets ◽  
Pcr Method ◽  
Processed Products ◽  
And Control

Cases concerning the substitution of meat raw material also occur in Indonesia and are quite common. Therefore, careful monitoring and control that needs to be done on the meat products. Screening or sampling products on the market should be conducted periodically to ensure the safety of consumers and society in general. Such screening should be done accurately. This study aimed to analyze the composition of meat in processed products in traditional markets in Bandung using PCR method. This study was using four specific primers to detect four different species. Screening is done on samples of meatballs from several markets. The results showed the presence of several samples that contain meat of some species. based it can be concluded that the substitution of raw materials processed meat products also occurs in the traditional market in the city of Bandung, and the PCR method referred to can be used as the basis for the development of detection methods of food security in Indonesia.

scholarly journals Detection of Urethane in Non-alcoholic Fermented Food

2020 ◽  
Vol 189 ◽  
pp. 02003
Author(s):  
Zhang Lihua
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Work Experience ◽  
High Performance ◽  
Isotope Labeling ◽  
Fermented Food ◽  
Detection Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Fermented Foods ◽  
Resonance Detection

Among fermented foods, urethane often appears, which is a “2A” grade carcinogen. There are many types of fermented foods in my country, and the detection methods are not uniform enough, and no specific urethane detection standards have been formed. This article summarizes the specific experiments and results analysis based on previous work experience. At the same time, this article discusses six aspects from thin layer analysis, gas chromatography, gas chromatography-mass spectrometry, two-dimensional live multidimensional gas chromatography with stable isotope labeling mass spectrometry, high performance liquid chromatography-fluorescence, and nuclear magnetic resonance detection. The detection method of urethane in non-alcoholic fermented foods is introduced.

Biogenic Amines in Natural Ciders

2006 ◽  
Vol 69 (12) ◽  
pp. 3006-3012 ◽  
Author(s):  
G. GARAI ◽  
M. T. DUEÑAS ◽  
A. IRASTORZA ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
High Performance ◽  
Meat Products ◽  
Physiological Role ◽  
Principal Component ◽  
Effective Control ◽  
Precolumn Derivatization ◽  
Commercial Sources

Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders. Here, the level of biogenic amines in some natural ciders was examined. Twenty-four samples of cider purchased from commercial sources were analyzed by reverse-phase high-performance liquid chromatography and fluorescence detection after precolumn derivatization with o-phthaldialdehyde. Amine levels were variable, ranging from not detected to 23 mg/liter. The average level of total biogenic amines in ciders was 5.94 ± 8.42 mg/liter. Putrescine, histamine, and tyramine were the prevailing amines being present in 50.0, 37.5, and 33.3% of the ciders studied; very small amounts of ethylamine and phenylethylamine were observed in only one sample. Other cider parameters were analyzed to determine whether they affect the biogenic amine content in ciders, and the results were evaluated by applying cluster analysis and principal component analysis. Ciders that showed lower glycerol contents and higher amounts of 1,3-propanediol had much higher levels of histamine, tyramine, and putrescine, suggesting a high activity of lactic acid bacteria during cider making and thus the need for effective control of lactic acid bacteria.

Sign in / Sign up

Export Citation Format

Share Document