Original scientific paper
The estimation of biogenic amines in meat by HPLC method
Zuzana Dičáková
; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
Pavel Bystrický
; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
J. Sokol
; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
S. Marcinčák
; University of Veterinary medicine, Komenského 73, 041 81 Košice, Slovakia
Abstract
Levels of biogenic amines: tryptamine (TRY), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), and spermidine (SPD) were estimated by means of the high performance liquid chromatography (HPLC) method in meat. Specimens were taken from the meat used for production of fermented meat products. Additional specimens were taken from fresh chicken breast meat stored at an ambient temperature of 4oC and analysed on day 2 of storage. Obtained results varied from 0 to 20.0 mg x kg-1 and they were consistent with literature data. The levels of biogenic amines in poultry meat were lower. Described method is rapid, precise and convenient for biogenic estimation in meat.
Keywords
biogenic amines; meat; HPLC method
Hrčak ID:
25896
URI
Publication date:
15.12.2004.
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