Biogenic amines quality control

Vinci, G. and M. L. Antonelli. 2002. Biogenic amines Quality index of freshness in red and white meat. Food Control 13 519-524. 

There are two main reasons for determining biogenic amines in foods (1) their potential toxicity and (2) the possibility to use them as food quality markers (quality control of raw materials, monitoring fermentation processes, process control, etc.) [281]. 

Ruiz-Capillas, C. and A. Moral. 2001b. Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius E.) stored in ice. J. Food Sci. 66(7) 1030-1032. 

The catabolism of amino acids has quality (flavor compound formation) and safety (biogenic amine synthesis) implications for fermented foods. Amino acid catabolism is also thought to have an important role in the abilities of LAB to obtain energy in nutrient-limited conditions. Furthermore, amino acid catabolism has also been identified as a mechanism of pH control. 

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