Figures (6)  Tables (1)

    • Figure 1. 

      Potent health risks of fermented fish products.

    • Figure 2. 

      Bibliometric network map based on co-occurrences of terms. Note: Size of nodes indicates the importance or frequency of the term. The distance between nodes represents the degree of similarity or relatedness between the nodes. Thickness of edges indicates the strength or frequency of the relationship.

    • Figure 3. 

      Formation of biogenic amines. (a) The action of amino acid decarboxylase. (b) Formation of specific biogenic amines.

    • Figure 4. 

      Methods to control the biogenic amines in fermented fish products.

    • Figure 5. 

      Salt in fermented fish products. (a) Dilemma of salt in fermented fish products. (b) Methods to reduce salt in fermented fish products.

    • Figure 6. 

      Preservation and storage of fermented fish products.

    • Region Limit (mg/kg) Product type Ref.
      Europe Union 400 Fish sauce and brine-fermented histidine-susceptible fish [26]
      Canada 200 Fermented fish sauces and pastes [27]
      Australia and
      New Zealand      		 200 Fish and fish products [28]
      China 50 Fishery products [29]
      United States* 200 Scombrotoxin-forming fish and fishery products [30]
      * Currently a final Compliance Policy Guide.

      Table 1. 

      Histamine limits for fermented fish products by region.