Incidence of Biogenic Amines and Its Relation to Chemical Preservatives Effects in Canned Beef and Tuna | ||||
| Egyptian Journal of Chemistry and Environmental Health | ||||
| Volume 2, Issue 2, November 2016, Page 348-362 PDF (732.48 K) | ||||
| Document Type: Scientific and Research | ||||
| DOI: 10.21608/ejceh.2016.254337 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Abd-Elaaty E. M.* ; Shaimaa M. Nada | ||||
| Department of Food Control, Animal Health Research Institute. Shebin El koom | ||||
| Abstract | ||||
| Presence of biogenic amines can lead to several problems for susceptible consumers. A total of forty six random samples of canned beef and canned tuna (23 samples of each divided as 20 samples in date of production collected as 10 samples after one month of production, other 10 samples before two months of expired date and 3 samples expired) were collected from different markets at El Menofea Governorate for detection of biogenic amines and preservatives in these samples. The obtained results indicated that the average of histamine, putrescine and tyramine in canned beef samples shortly after production were 1.17± 0.31, 9.31± 2.18 and 3.05± 0.92 mg/100g respectively, the averages in samples shortly before expirey date are 2.62± 0.43, 12.46± 2.72 and 4.71± 1.15 mg/100g for histamine, putrescine and tyramine, respectively. In expired canned beef samples the averages were 3.93±0.53, 16.41±2.75 and 5.47± 1.33 mg/100g for histamine, putrescine and tyramine, respectively. In canned tuna samples, the numbers of unaccepted sampled due to increase the level of histamine in both examined samples shortly after production and samples before expiring is 10 were 50% of examined samples in the two groups in date of production. While, all examined samples of expired tuna samples were unaccepted due to increased histamine. Miss handling of meat and bad storage conditions for food minimize the date of expiring, so care must be taken to keep food in the most suitable conditions to avoid the spoilage or chemical changes in its components | ||||
| Keywords | ||||
| Biogenic amines; Canned Beef; Tuna and preservatives | ||||
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