Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 329 - 339

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030365

Research progress on the production, detection and prevention of biogenic amine in fermented food

  • ZHANG Lifei ,
  • SUN Minghao ,
  • HUA Chengli ,
  • YANG Yuchuan ,
  • ZHANG Mingchuan ,
  • LU Ziling ,
  • PAN Xin ,
  • LI Shubo
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  • (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Received date: 2021-12-08

  Revised date: 2022-05-26

  Online published: 2023-03-03

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Abstract

As a kind of organic basic compounds with biological activity and low molecular weight containing nitrogen, biogenic amines are widely found in fermented foods such as cheese, soy sauce and fish sauce. However, its excessive intake will cause dyspnea, vomiting, fever and other allergic reactions, therefore, it becomes an important factor affecting the quality and safety of food. However, during the processing of fermented foods, it is difficult to eliminate or inhibit the production of biogenic amines due to the influencing conditions such as microorganisms, chemical and physics, which in turn can cause serious food safety problems. Therefore, based on the formation mechanisms of biogenic amines and their influencing factors in exhaustive fermented foods, this paper focuses on recent research advances on biogenic amine detection methods and their prevention and control strategies, with the aim of providing a theoretical basis for the efficient analysis and effective control of biogenic amines in fermented foods.

Key words： fermented foods; biogenic amines; formation mechanisms; detection methods; prevention and control strategies

Cite this article

ZHANG Lifei , SUN Minghao , HUA Chengli , YANG Yuchuan , ZHANG Mingchuan , LU Ziling , PAN Xin , LI Shubo . Research progress on the production, detection and prevention of biogenic amine in fermented food[J]. Food and Fermentation Industries, 2023 , 49(3) : 329 -339 . DOI: 10.13995/j.cnki.11-1802/ts.030365

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