Histamine and tyramine in meat products: Relationship with meat spoilage

Abstract

Biogenic amines in processed meat products can be useful as indices of poor-quality raw material, but they can also be related with microbial activity involved in fermentation processes. This paper provides new data on this topic. Histamine, tyramine and pH changes were followed during storage/spoilage of beef and pork at both room and refrigerated temperatures. A notable increase in the content of amines was observed at both temperatures studied. A greater and more rapid formation of histamine and tyramine took place in pork than in beef. The increase in the amines occurred before the increase in pH value. A preliminary study about the influence of ripening on histamine and tyramine contents was also carried out. This process seems to exert a greater influence on histamine than on tyramine content. Finally, the histamine and tyramine contents of 63 Spanish meat products were determined. Both amines were detected in all samples, but concentrations varied greatly. Uncooked and ripened meats showed statistically significant higher amounts of both amines than cooked meat products. In cooked meat products, histamine values ranged from 0·25 to 3·90 mg/kg and tyramine from 0·50 to 25·6 mg/kg. For uncooked and ripened meat products, the range of histamine was from 0·25 to 249 mg/kg and of tyramine from 0·45 to 510 mg/kg.