Background Meat is a perishable product and during storage, the actions of microorganisms
and endogenous enzymes result in chemical compositional changes. Total volatile basic …

Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …

Biogenic amines (BA) are organic compounds commonly found in food, plants and animals,
as well as microorganisms that are attributed with the production of BAs. They are formed as …

The biogenic amines are low molecular weight organic bases present normally in the body
with biological activity influencing important physiological functions. The physiological …

The polyamines spermine, spermidine, and putrescine are involved in various biological
processes, notably in cell proliferation and differentiation, and also have antioxidant …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Analysis of biogenic amines (BA) in foods was reviewed. Biogenic amines are natural
antinutrition factors and are important from a hygienic point of view as they have been …

Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential
vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption …

Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous
cell functions; they take part in cell growth, division, and differentiation. These biogenic …

Biogenic amines are non-volatile amines formed by decarboxylation of amino acids.
Although many biogenic amines have been found in fish, only histamine, cadaverine, and …