Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

Zee, J.A.; Simard, R.E.; L'heureux, L.

doi:10.4315/0362-028x-46.12.1044

Cited by 22 publications

(6 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amines with a concentration of over 2 mmol/100 g of DM in the final product were putrescine, histamine, and spermine. In general, the values found in this research were higher for putrescine and histamine, similar for tyr amine, and lower for cadaverine and spermidine than those reported in Parma , American country style (Zee et al, 1983), and Serrano (Santos-Buelga et al, 1981) cured hams. The strong decrease of spermine throughout the ripening could be related to microbial utilization for biological reactions, as described by Tabor and Tabor (1985).…”

Section: Resultssupporting

confidence: 56%

Evolution of free amino acids and amines during ripening of Iberian cured ham

Córdoba¹,

Antequera²,

Garcı́a³

et al. 1994

J. Agric. Food Chem.

128

View full text Add to dashboard Cite

Fifty-eight hams were obtained from Iberian pigs and were traditionally processed into dry cured products. Free amino acids and amines from semimembranosus and biceps femoris muscles were detected and quantified by HPLC. The larger increases of free amino acids took place in the drying cycle. Glutamic acid, alanine, leucine, and glycine were the free amino acids present in higher quantities in the final product. The amines with higher concentrations were not in the toxic range. Most amino acids increased according to their proportion in porcine skeletal muscle, except for some basic amino acids that may be involved in the formation of volatile compounds and amines.

show abstract

Section: Resultssupporting

confidence: 56%

Evolution of free amino acids and amines during ripening of Iberian cured ham

Córdoba¹,

Antequera²,

Garcı́a³

et al. 1994

J. Agric. Food Chem.

128

View full text Add to dashboard Cite

show abstract

“…For HPLC, quantitation involves extraction of the amines from the matrix (considered critical in terms of obtaining adequate recovery of all the amines) and analyte determination. Several solvents have been tested for their extraction capacity including trichloroacetic acid (11), perchloric acid (12), hydrochloric acid (13), and methanol (8). Reviewing HPLC methods for biogenic amine analysis of different biological materials, Hurst (14) found perchloric acid the solvent of choice for extraction from chicken samples, confirming the earlier recommendation of Zee et al (8).…”

Section: Introductionmentioning

confidence: 64%

“…Several chromatographic methods are used to quantify biogenic amines in biological material, including gas (7), ionexchange (8), thin-layer (9), and reversed-phase high-performance liquid chromatography (HPLC), which is widely used because of its high sensitivity and wide range of linearity (10).…”

Section: Introductionmentioning

confidence: 99%

High-Performance Liquid Chromatographic Determination of Biogenic Amines in Poultry Carcasses

Tamim

Bennett

Shellem

et al. 2002

J. Agric. Food Chem.

View full text Add to dashboard Cite

Biogenic amines, produced by bacterial decarboxylation of amino acids, have been associated with toxicological symptoms in broilers fed various poultry byproducts. A reversed-phase high-performance liquid chromatographic method is described for the quantitation of eight biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) in chicken carcasses. Amines were extracted with perchloric acid, derivatized with dansyl chloride, separated using gradient elution (methanol and water), and detected by fluorescence. Benzylamine was used as the internal standard. Linearity, repeatability, and recovery of the method were evaluated. The method was linear for all of the amines studied at concentrations ranging from 0.05 to 25 microg/mL. Average recoveries ranged from 92.6% to 96.8% for all amines except for histamine, which was 74.6%.

show abstract

“…Amines were extracted from sausage samples by 5% trichloroacetic acid (TCA) as recommended by ZEE et al [32], and isolated by solvent partitioning procedure as described by MIETZ et al …”

Section: Amine Analysismentioning

confidence: 99%

Effect of potassium sorbate on development of biogenic amines during sausage fermentation

Shalaby

El-Rahman

1995

Nahrung

View full text Add to dashboard Cite

SummaryDifferent concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation using Lactobacillus plantarum and Pediococcus acidilactici as starter cultures. Microbiological examination revealed that there was a slight decrease in bacterial counts during aging period of fermented sausages. No differences in bacterial counts could be observed between treatment up to 0.06% potassium sorbate, although they were lower than that of control. Tyramine development continued, although potassium sorbate was used in concentration up to 0.06%. Histamine, tryptamine and phenylethylamine concentrations increased, then decreased in the later stage of aging to reach undetectable levels. Putrescine, cadaverine and spermidine were not detected in any sample throughout the study. Statistical analyses proved that there was a positive relation between total biogenic amine (TBA) content of fermented sausage and aging period. On the contrary, a negative relation between TBA and potassium sorbate concentration was found. The interrelationship between the concentration of TBA and the two factors (aging period and potassium sorbate concentration) with higher determination coefficient (Rz = 0.94) was given. Zusammenfassung EinfluD von Kaliumsorbat auf die Entwicklung biogener Amine wahrend der WurstfermentationEs werden verschiedene Konzentrationen an Kaliumsorbat auf ihren EinfluB fur die Bildung von biogenen Aminen wahrend der Fermentation von Wurst unter Venvendung von Lactobacillusplantarum und Pediococcus acidilatici als Starterkulturen gepriift. Mikrobiologische Untersuchungen zeigen, darj wahrend der Reifungsperiode der fermentierten Wurst eine leichte Abnahme der Bakterienzahl erfolgt. Bei Behandlungen mit bis zu 0.06% Kaliumsorbat konnen keine Unterschiede der Bakterienzahlen beobachtet werden, obwohl sie niedriger sind als bei der Kontrolle. Die Tyramin-Bildung wird fortgesetzt, obwohl Kaliumsorbat in Konzentrationen bis 0.06% eingesetzt wird. Die Histamin-, Tyramin-und Phenylethylamin-Konzentrationen erhohen sich zunachst, nehmen aber im spateren Stadium der Reifung bis zu nicht mehr nachweisbaren Mengen ab. Putrescin, Cadaverin und Spermidin werden in keiner Probe wahrend der Untersuchungen nachgewiesen. Statistische Analysen zeigen, daB zwischen dem Gesamtgehalt an biogenen Aminen (TBA) in fermentierter Wurst und dem ReifungsprozeD ein positiver Zusammenhang besteht. Im Gegensatz dazu besteht eine negative Relation zwischen TBA und der Kaliumsorbat-Konzentration. Es wird das Bestehen einer Wechselwirkung zwischen der Konzentration an TBA und den zwei Faktoren (Reifungsperiode und Kaliumsorbat-Konzentration) mit hoherem BestimmtheitsmaB (R2 = 0.94) gezeigt.

show abstract

Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

Cited by 22 publications

References 11 publications

Evolution of free amino acids and amines during ripening of Iberian cured ham

Evolution of free amino acids and amines during ripening of Iberian cured ham

High-Performance Liquid Chromatographic Determination of Biogenic Amines in Poultry Carcasses

Effect of potassium sorbate on development of biogenic amines during sausage fermentation

Contact Info

Product

Resources

About