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

https://hrcak.srce.hr/25896

Publication date:

15.12.2004.

Article data in other languages: croatian

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