Biogenic Amines as A Quality Marker in Beef and Chicken Products | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Volume 55, Issue 2, March and April 2024, Page 325-334 PDF (940.15 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2023.225145.1549 | ||||
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| Authors | ||||
Nady K Elbarbary   1; Rawia A. Rabeie2; Mohamed A. Maky Maky3; Asem M. Zakaria4; Mohamed Karmi4
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| 1Department of Food Hygiene, Faculty of Vet.Med. Aswan University, Aswan, 81528, Egypt | ||||
| 2Food Hygiene Department, Faculty of Veterinary Medicine, Aswan University, Aswan, 81528, Egypt | ||||
| 3Food Hygiene and Control Department, Faculty of Veterinary Medicine, South Valley University, Qena, 83522, Egypt | ||||
| 4Food Hygiene and Control Department, Faculty of Veterinary Medicine, Aswan University, Aswan, 81528, Egypt | ||||
| Abstract | ||||
| Many types of meat and its products contain biogenic amines (BAs), which are significant indicators of the stability and quality of the product, in addition to their effects on human health. This study collected 200 samples (25 of each minced beef, beef sausage, beef burger, beef kofta, frozen chicken breast, frozen chicken thigh, chicken burger, and chilled chicken fillet) from Aswan City during 2021–2022. The samples were subjected to microbiological quality assessment. 80 samples (10 of each) of the previously examined specimens were investigated by the HPLC technique for the investigation of five biogenic amines, including tryptamine, putrescine, cadaverine, histamine, and tyramine. The results revealed that the total aerobic count was higher in minced beef and beef kofta. Beef sausage and minced meat had the greatest Enterobacteria count. Meanwhile, chilled chicken fillets and chicken burgers had the lowest count. Concerning the mean Pseudomonads count, it was higher in beef sausage samples. Regarding the mean value of Lactic acid bacteria, counts were higher in frozen chicken thighs, frozen chicken breast, minced beef, and chilled chicken fillet. The beef kofta, minced beef, and beef sausage samples had the highest mold count. Likewise, the difference between the samples that were analyzed was statistically significant at (p<0.05). Additionally, there were major variations in biogenic amine content within and between product classes, some of which were not matched with Egyptian standards. The current study concluded that there was a positive relationship between microbial growth and the formation of biogenic amines. | ||||
| Keywords | ||||
| Meat products; Biogenic amines; Histamine; HPLC | ||||
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