The occurrence of biogenic amines in fish is directly associated with microorganisms with
decarboxylase activity. These compounds are generally detoxified by oxidases in the …

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they
are important as an index for product stability and quality, but also for their impact on public …

Ingesting large quantities of biogenic amines (BAs), which are released from spoiled foods,
can have adverse side effects on the human body. Herein, we developed a colorimetric …

The formation of biogenic amines in food and beverages is mainly due to the presence of
proteins and/or free amino acids that represent the substrates for microbial or natural …

The presence of biogenic amines in cheeses is due to microbial enzymes showing
decarboxylation or amination activity. They are generally low in raw milk, while in fermented …

Seafood and fishery products are very perishable commodities with short shelf-lives owing
to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and …

Heterocyclic amine histamine is a well-known foodborne toxicant (mostly linked to
“scombroid poisoning”) synthesized from the microbial decarboxylation of amino acid …

Scombridae fish (tuna, bonito and mackerel) have significant ecological and economic
values. They are very appreciated by consumers worldwide for their high‐quality flesh and …

High‐quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained
from fish and fish products. Fish decomposition and the generation of toxicants such as …

Following the chicken meat quality decay remains a tricky procedure. On one hand, food
companies need of fast and affordable methods to keep constant higher sensory and safety …