Table 1.
Prevalence of biogenic amines (BAs) in fermented seafood and meat products
| Food products | BAs found | Detection methods | Remarks | References |
|---|---|---|---|---|
| Fermented meat sausages | Cadaverine, putrescine, tyramine | RP-HPLC | Histamine content was not at a significant level | Alves et al. (2017) |
| Sucuks (Turkish- fermented sausage) | Histamine, putrescine, spermine, cadaverine | HPLC | Butcher’s sucuks contain more BAs | Erkmen and Bozkurt (2004) |
| Bez Sucuks (Turkish- fermented dry sausage) | Tyramine, histamine, cadaverine, putrescine, 2-phenylethylamine, and tryptamine | HPLC | The sausages made with high meat ratio exhibited high BAs content | Ciçek and Tokatli (2018) |
| Soft-fresh Mexican chorizo, and dry-ripened Spanish chorizo sausages | Tyramine | HPLC | Soft sausages exhibited high BAs content | González-Tenorio et al. (2013) |
| Finnish dry sausages | Tyramine, histamine, phenylethylamine, putrescine, and cadaverine | HPLC | BAs were found in many samples and are sourced from the unhygienic production process. | Eerola et al. (1998) |
| Petrovská klobása (dry-fermented sausage of Northern Serbia) | Tryptamine, tyramine phenylethylamine, putrescine, spermine, and cadaverine, | HPLC | Histamine, spermidine, and serotonin were not detected | Ikonic et al. (2013) |
| Dry fermented Sausages (Fuet, Nitran, Hungarian-type sausage) | Tyramine, putrescine, histamine, and cadaverine | RP-HPLC | Mold-fermented sausages do not differ from smoked sausages regarding BAs content | Kameník et al. (2012a, b) |
| Fermented wild boar and deer meat sausages | Tyramine, and histamine | ELISA and HPLC | Presumptive pathogens and high level of tyramine was detected in > 30% of the samples | Maksimovic et al. (2018) |
| Salsiccia and Soppressata (Italian dry sausages) | Tyramine, putrescine, and cadaverine | HPLC | 2-Phenylethylamine and histamine were observed rarely | Parente et al. (2001) |
| Dry sausages made from horse, beef and turkey meats | Putrescine, cadaverine, and histamine | Amino acid analyzer | Turkey meats sausages were dangerously contaminated with BAs | Rabie et al. (2014) |
| Egyptian fermented foods | Histamine, tyramine, putrescine, and cadaverine | Ion-exchange chromatography | Salted fermented fish and blue cheese have major health risks | Rabie et al. (2011) |
| Fermented beef | Putrescine, cadaverine, and tyramine | Amino acid analyzer | Histamine was not detected | Wójciak and Solska (2016) |
| Nham (Fermented pork product) | Tyramine | HPLC | Quality of the raw materials and starter culture influence the BAs content of nham samples | Santiyanont et al. (2019) |
| Ikan pekasam (Fermented fish product) | Histamine, tyramine, putrescine, cadaverine, spermidine, spermine, tryptamine, and phenylethylamine. | RP-HPLC | BAs content was at an acceptable level | Ezzat et al. (2015) |
| Yulu (Chinese fermented fish sauce) | Putrescine, cadaverine, histamine, and tyramine | HPLC | More than acceptable level of histamine was found in some of the samples | Jiang et al. 2014 |
| Fish products | Histamine, phenylethylamine, tyramine, and tryptamine | HPLC | Relatively low BAs content was observed in European fish products when compared to other tested samples | Kose et al. (2012) |
| Fermented fish products | Histamine, and tyramine | HPLC | Study warrant careful examination of BAs in fish products | Moon et al. (2010) |
| Fermented fish sauce | Cadaverine, histamine, and tyramine | HPLC | Use of starter culture reduced the formation of histamine in fish sauce | Yongsawatdigul et al. (2007) |
HPLC high-performance liquid chromatography, RP-HPLC reversed phase high performance liquid chromatography