TY - JOUR
T1 - Total volatile basic nitrogen and trimethylamine in muscle foods
T2 - Potential formation pathways and effects on human health
AU - Bekhit, Alaa El-Din A.
AU - Giteru, Stephen
AU - Holman, Benjamin
AU - Hopkins, David
PY - 2021/7
Y1 - 2021/7
N2 - The use of total volatile basic nitrogen (TVB-N) as a
quality parameter for fish is rapidly growing to include other types of
meat. Investigations of meat quality have recently focused on TVB-N as
an index of freshness, but little is known on the biochemical pathways
involved in its generation. Furthermore, TVB-N and methylated amines
have been reported to exert deterimental health effects, but the
relationship between these compounds and human health has not been
critically reviewed. Here, literature on the formative pathways of TVB-N
has been reviewed in depth. The association of methylated amines and
human health has been critically evaluated. Interventions to mitigate
the effects of TVB-N on human health are discussed. TVB-N levels in meat
can be influenced by the diet of an animal, which calls for careful
consideration when using TVB-N thresholds for regulatory purposes.
Bacterial contamination and temperature abuse contribute to significant
levels of post-mortem TVB-N increases. Therefore, controlling
spoilage factors through a good level of hygiene during processing and
preservation techniques may contribute to a substantial reduction of
TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA
and trimethylamine oxide (TMA-N-O) have been related to the
pathogenesis of noncommunicable diseases, including atherosclerosis,
cancers, and diabetes. Proposed methods for mitigation of TMA and
TMA-N-O accumulation are discussed, which include a reduction in their
daily dietary intake, control of internal production pathways by
targeting gut microbiota, and inhibition of flavin monooxygenase 3
enzymes. The levels of TMA and TMA-N-O have significant health effects,
and this should, therefore, be considered when evaluating meat quality
and acceptability. Agreed international values for TVB-N and TMA in meat
products are required. The role of feed, gut microbiota, and
translocation of methylated amines to muscles in farmed animals requires
further investigation.
AB - The use of total volatile basic nitrogen (TVB-N) as a
quality parameter for fish is rapidly growing to include other types of
meat. Investigations of meat quality have recently focused on TVB-N as
an index of freshness, but little is known on the biochemical pathways
involved in its generation. Furthermore, TVB-N and methylated amines
have been reported to exert deterimental health effects, but the
relationship between these compounds and human health has not been
critically reviewed. Here, literature on the formative pathways of TVB-N
has been reviewed in depth. The association of methylated amines and
human health has been critically evaluated. Interventions to mitigate
the effects of TVB-N on human health are discussed. TVB-N levels in meat
can be influenced by the diet of an animal, which calls for careful
consideration when using TVB-N thresholds for regulatory purposes.
Bacterial contamination and temperature abuse contribute to significant
levels of post-mortem TVB-N increases. Therefore, controlling
spoilage factors through a good level of hygiene during processing and
preservation techniques may contribute to a substantial reduction of
TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA
and trimethylamine oxide (TMA-N-O) have been related to the
pathogenesis of noncommunicable diseases, including atherosclerosis,
cancers, and diabetes. Proposed methods for mitigation of TMA and
TMA-N-O accumulation are discussed, which include a reduction in their
daily dietary intake, control of internal production pathways by
targeting gut microbiota, and inhibition of flavin monooxygenase 3
enzymes. The levels of TMA and TMA-N-O have significant health effects,
and this should, therefore, be considered when evaluating meat quality
and acceptability. Agreed international values for TVB-N and TMA in meat
products are required. The role of feed, gut microbiota, and
translocation of methylated amines to muscles in farmed animals requires
further investigation.
KW - biogenic amines
KW - choline
KW - gut bacteria
KW - meat freshness
KW - noncommunicable diseases
KW - spoilage
KW - trimethylamine (TMA)
U2 - 10.1111/1541-4337.12764
DO - 10.1111/1541-4337.12764
M3 - Review article
C2 - 34056832
VL - 20
SP - 3620
EP - 3666
JO - Comprehensive Reviews in Food Science and Food Safety
JF - Comprehensive Reviews in Food Science and Food Safety
SN - 1541-4337
IS - 4
ER -