Biogenic amines,organic compounds of low molecular weight,present in living organisms,are responsible for many essential functions.Excessive consumption of these amines can be of potential health concern.Biogenic amines are widely present in fermented foods;especially fermented meat products are abundant source of amino acids.In fermented meat products,they are mostly produced by decarboxylation of free amino acids(FAAs) mediated by amino acid decarboxylase enzymes.Biogenic amines in fermented meat products are influenced by many factors;such as,raw material,microorganisms,processing and storage conditions and so on.This article is a review of the requirements for biogenic amines formation and factors influencing their formation in the fermented meat products.
