Abstract
Biogenic amines are naturally occurring organic bases produced by bacterial decarboxylation of amino acids that have been associated with harmful toxicology effects to humans. The main objective of this work is to investigate the possible role of biogenic amines (BAs) as indicators of spoilage in fresh chicken meat stored at 4°C for 15 days. A reversed-phase high-performance liquid chromatographic method with isocratic elution system is used for the quantification of four biogenic amines (putrescine, histamine, tyramine, cadaverine and spermine as well as spermidine) in chicken meat. Amines were extracted with 5% of trichloroacetic acid (TCA) and derivatised using dansyl chloride. The variation storage time differentiated the chicken meat on the microbiological characteristics. The results obtained shows that histamine, spermidine, tyramine, cadaverine, and putrescine increased slowly while spermine decreased for both chicken breast in halal and non-halal chicken meat. Thus, this BAs could be used as a spoilage index of fresh chicken meat.
Highlights
Biogenic amines (BAs) are organic bases of low molecular weight that possess biological activity
This work aimed to evaluate the fresh chicken meat stored at 4°C for 15 days to assess the reaction using BAs as biomarkers using high performance liquid chromatography (HPLC) method
The data showed that the desired peak was separated at the same retention time at 6.374,7.055, 7.463, 11.201, 12.346, and 15.505 minutes for putrescine, cadaverine, histamine, tyramine, spermine, and spermidine
Summary
Biogenic amines (BAs) are organic bases of low molecular weight that possess biological activity It is usually produced by the decarboxylation of free amino acids, aldehydes and ketones transamination or nitrogen compound hydrolysis [1] [2]. It can be found in various types of foods and beverages, such as wines, beer, meat, fish, and processed food [3]. There are two types of BAs occurring from living organism reactions such as histamine, tyramine, putrescine and cadaverine, where naturally occurring amines are spermine and spermidine [7] [8] These BAs are often related to the food spoilage, and the amounts in foods can substantially differ and drastically rise as a result of microbial putrefaction [9]. The excessive intake of BAs in our body can lead to the risk of getting various diseases, such as headache, dizziness, itching, nausea, vomiting, diarrhoea, heart palpitation, and respiratory difficulty [10]
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