Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction
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 th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/12/1577 |
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| author | Wojciech Wójcik Monika Łukasiewicz-Mierzejewska Krzysztof Damaziak Damian Bień |
| author_facet | Wojciech Wójcik Monika Łukasiewicz-Mierzejewska Krzysztof Damaziak Damian Bień |
| author_sort | Wojciech Wójcik |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T00:36:14Z |
| format | Article |
| id | doaj.art-4842866660934be5a099a98213fc26ff |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T00:36:14Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-4842866660934be5a099a98213fc26ff2023-11-23T15:15:26ZengMDPI AGAnimals2076-26152022-06-011212157710.3390/ani12121577Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of ReductionWojciech Wójcik0Monika Łukasiewicz-Mierzejewska1Krzysztof Damaziak2Damian Bień3Institute of Animal Science, Warsaw University of Life Sciences, 02-786 Warsaw, PolandInstitute of Animal Science, Warsaw University of Life Sciences, 02-786 Warsaw, PolandInstitute of Animal Science, Warsaw University of Life Sciences, 02-786 Warsaw, PolandInstitute of Animal Science, Warsaw University of Life Sciences, 02-786 Warsaw, PolandPoultry 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.https://www.mdpi.com/2076-2615/12/12/1577biogenic aminespoultry meatchicken meatfoodquality |
| spellingShingle | Wojciech Wójcik Monika Łukasiewicz-Mierzejewska Krzysztof Damaziak Damian Bień Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction Animals biogenic amines poultry meat chicken meat food quality |
| title | Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction |
| title_full | Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction |
| title_fullStr | Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction |
| title_full_unstemmed | Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction |
| title_short | Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction |
| title_sort | biogenic amines in poultry meat and poultry products formation appearance and methods of reduction |
| topic | biogenic amines poultry meat chicken meat food quality |
| url | https://www.mdpi.com/2076-2615/12/12/1577 |
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