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The effects of food processing on biogenic amines formation


Citation

Chong, C. Y. and Abu Bakar, Fatimah and Abdul Rahman, Russly and Bakar, Jamilah and Mahyudin, Nor Ainy (2011) The effects of food processing on biogenic amines formation. International Food Research Journal, 18 (3). pp. 867-876. ISSN 1985-4668; ESSN: 2231-7546

Abstract

Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods. Although the biogenic amines play some important physiological functions but high level of amines can cause toxicological effects. High amount of amines can be produced by bacteria during amino acids decarboxylation and have been identified as one of the important agent causing seafood intoxication. Temperature is the major factor for controlling the biogenic amines formation in food. The effects of other alternatives are also discussed including salting, packaging, irradiation, high pressure processing and the use of starter culture. A variety of techniques can be combined together to control the microbial growth and enzyme activity during processing and storage for better shelf life extension and food safety.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Biogenic amines; Histamine; Food processing; Food safety
Depositing User: Nur Farahin Ramli
Date Deposited: 03 Dec 2013 09:22
Last Modified: 02 Jun 2015 00:12
URI: http://psasir.upm.edu.my/id/eprint/24043
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