Biogenic amines as indicators of meat spoilage: mechanisms, detection and control

During meat storage, several microorganisms are able to decarboxylate free amino acids and generate nitrogenous compounds known as biogenic amines (BAs). Compounds such as histamine, putrescine, cadaverine, and tyramine are among the most important of these, and their excessive formation is closely associated with microbial spoilage and possible health risks. Because of this relationship, the concentration of BAs is increasingly considered a practical chemical indicator for evaluating meat quality and freshness. This review gathered and compared recent scientific findings from ۲۰۱۵ to ۲۰۲۵ using databases such as PubMed, ScienceDirect, and MDPI. Two major review papers were observed to summarize the mechanisms of BA formation, detection techniques, and prevention strategies, while one recent experimental study was analyzed to illustrate how different packaging conditions affect BA accumulation in beef during storage. Along with the reviewed studies, the activity of lactic acid bacteria and Enterobacteriaceae plays a crucial role in BA production. Analytical approaches like HPLC and LC-MS/MS were reported as the most sensitive and reliable methods for quantifying these compounds. Experimental findings confirmed that beef stored under vacuum conditions showed faster accumulation of putrescine and cadaverine than samples kept under modified-atmosphere packaging (MAP). Overall, monitoring biogenic amine levels provides an effective means to evaluate the freshness and microbial quality of meat. Employing suitable storage and packaging systems can thus play a major role in minimizing spoilage and improving food safety.

کلیدواژه ها:

Biogenic amines ، Meat spoilage ، Packaging ، Food safety ، Microbial activity