Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

Abstract

Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.They are formed as a result of three processes: decarboxylation of amino acids by microorganisms, reductive amination, and transamination of aldehydes and ketones, and as a result of activity of body tissues. Excessive consumption of biogenic amines shows toxic properties. The increasing consumption of poultry meat and the lack of established limits for biogenic amine content is a major challenge for scientists, producers, and consumer organisations, which have not yet established limits for biogenic amine content in meat (including poultry meat). Analyses of biogenic amine content in meat account for less than 10% of scientific papers, which raises the scope of the problem of limiting biogenic amines in meat. Among the methods of amine reduction are methods of destroying or reducing microorganisms’ high hydrostatic pressure (HHP), ozonisation, radiation, or the use of essential oils.

Biogenic amine sensors using organic π-conjugated materials as active sensing components and their commercialization potential

“…Furthermore, these sensors have the potential to be calibrated for various types of foods, so one sensor would not have to be limited to one specific food product, which is significant considering the different BA profiles that occur in various food types. 24–26…”

“…Furthermore, these sensors have the potential to be calibrated for various types of foods, so one sensor would not have to be limited to one specific food product, which is significant considering the different BA profiles that occur in various food types. [24][25][26] Many different types of device designs can be employed to realize electrochemical sensors, some of which include radio frequency identification (RFID) tags, 134,135 chemiresistors, 136,137 and transistors. 138,139 In the case of a RFID tag, the power source can be provided wirelessly by a cellular device, and therefore are appealing as one time use sensors in food packaging.…”

“…Selectivity is another question which must be addressed. It is well established that different protein sources release different BA profiles, [24][25][26] raising questions about whether sensors are applicable for different proteins. Absolute measures of food quality and safety, such as TVB-N or colony forming units follow this pattern and significantly vary across species.…”

“…[19][20][21][22] Produced by bacteria found in food via decarboxylation of amino acids, BAs are biomolecules of low molecular weight and are known for their toxic and carcinogenic effects. [23][24][25][26] The most commonly found BAs in food are highlighted in Fig. 1a.…”

State of the art in research on the gut-liver and gut-brain axis in poultry

“…It acts as a neurotransmitter and local hormone, modulates the work of the stomach, and heart work, smooths muscle contractions and circadian rhythm, and maintains body temperature. [ 22 ] Escherichia coli Ileum Hydrogen sulfide It is a toxic gas secreted by the E. coli in the ileum. Excess H 2 S is a problem in commercial poultry houses; exposure of the hen’s internal organs to it causes immune dysregulation in hens.…”