Biogenic amines are important indices for characterizing the freshness and hygienic quality of aquatic products: A review

Aquatic products are easily polluted by microorganisms during storage owing to their nutritional characteristics, leading to deterioration. Microbes containing amino acid decarboxylases can decarboxylate free amino acids in aquatic products and produce biogenic amines (BAs). Excessive intake of BAs can cause food poisoning and other adverse physiological reactions, thus posing a potential safety risk to human health. Therefore, controlling the production of BAs in aquatic products to ensure food quality and safety is particularly important. Although the previous reviews introduced relevant information about BAs, they did not comprehensively and systematically introduce types, formation mechanisms, physiological effects, toxicity, content of BAs in various aquatic products, limit standards, freshness indexes, commonly used indirect and direct detection methods, and recent research progress on BA control technologies in aquatic products. Thus, this article reviews the literature in this field and provides an overview of state-of-the-art technologies. Additionally, current problems in the research and control of BAs, as well as future research directions are proposed. There are still enormous challenges for BAs as a freshness indicator in the field of intelligent packing systems, as well as in BA detection and control methods. Multiple techniques, including bacterial starters or purified amine oxidase, quorum sensing inhibitors, and low-temperature treatment combinations, need to be further studied in handling and storage processes to ensure the quality and food safety of aquatic products.