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Article: A review: microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce.
- Article from:
- American Journal of Applied Sciences
- Article date:
- June 1, 2009
- Author:
CopyrightCOPYRIGHT 2009 Science Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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INTRODUCTION
Biogenic amines are basic nitrogenous compounds with low molecular weight formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones (1), (2). This compounds are ubiquitous and play an important role in human and animal physiological function (1), (3). Low level of biogenic amines in food is considered no significance health risk for consumption (4). However, many toxicological effects such as headache, rash, diarrhea, respiratory distress, heart palpitation, hypertension or hypotension may occur if these amines are ingested in excessive amounts or when the natural mechanism for their catabolism are ...