Not only do biogenic amines present in aquatic products reduce the quality and shorten the shelf life of aquatic products, but also excessive biogenic amines pose serious threats to consumers’ health. In this context, establishing a safe and efficient biogenic amines control system is of great practical significance to guarantee the quality and safety of aquatic products. This paper begins with a summary of the formation, harms and limit standards of biogenic amines in aquatic products, focusing on the recent progress in the development of control techniques for biogenic amines based on processing techniques, food composition regulation and food antibacterial packaging, in order to provide a reference for establishing a more safe and efficient biogenic amines control system.

It is found that endogenous enzymes, microorganisms, lipid oxidation and environmental factors are important factors causing the spoilage of aquatic products. How to improve the preservation of aquatic products to reduce the spoilage loss of aquatic products and ensure the safety of consumers of aquatic products is key for the sustainable development of the aquatic industry, which has aroused widespread concern. In recent years, with people paying more attention to food safety and food packaging, active packaging has gradually developed, which has been applied to significantly improve food preservation and has become a research hotspot. In this context, this paper begins with a discussion of the spoilage mechanism of aquatic products. This is followed by an analysis of the mechanism of the effect of active packaging on the quality preservation of aquatic products from four aspects: endogenous enzyme activity, microbial growth, lipid oxidation and environment factors. This review also discusses the possible synergistic mechanism of active packaging. We anticipate that this review will provide support for future targeted active packaging of aquatic products.