Effect of temperature and pH in some biogenic amines in some beef meat. | ||
| iraq journal of market research and consumer protection | ||
| Article 1, Volume 7, Issue 2, December 2015, Pages 338-354 | ||
| Authors | ||
| Alaa . M. Sdkhan; Aum-el-Basher. H. Jaber | ||
| Abstract | ||
| The current study included the preparation extracts of biogenic amines from beef meat and study the effect of temperature 5co , 20 co , 35 co and pH. Samples preserved for 7 days and followed up measure concentrations of amines during extended storage (1, 4, 7) days using a High- Performance Liquid Chromatography (HPLC) and the existence of standard biogenic amines which included Histamine and Cadaverine and Spermine and Spermidine and Puterscine and Tyramine. The results showed that the concentrations of the biogenic amines increased continuously for Storage In all treatments. The results showed that stored meat in varying degrees heat has clearly affected on the concentrations biogenic amines, when the temperature of 5 co ranged concentration of Histamine and Spermine and Spermidine and Puterscine and Tyramine on the first day of (0.0119, 0.7660, 0.7980, 0.2670, 0.0010) mg/ kg, respectively, and after seven days arrived concentrations to (5.8220, 4.4700, 4.4000, 5.2130, 0.0200) mg/ kg, while the concentration of Cadaverine ranged from 0 to 0.0010 mg/ kg while at a temperature of 20 co concentrations of each of Histamine and Spermine and Spermidine and Puterscine and Tyramine on the first day of ( 0.1010, 1.5710, 1.5550, 0.9400, 0.0420) mg/ kg and then became (18.1710, 8.6600, 9.8910, 11.9150, 0.4250) mg/ kg after seventh day. Cadaverine except it did not exist any concentration on the first day when stored at a temperature of 20co, while reached to 0.7990 mg/ kg after seven days later. When the meat stored at a temperature of 35 co Histamine concentration of 4.3920 mg/ kg and reached 35.5960 mg/ kg either Cadaverine ranged concentration of 1.5780 mg/ kg to 8.7810 mg/ kg and Spermine of 3.0770 mg/ kg to 13.8530 mg/ kg and Spermidine of 5.3570 mg/ kg to 012.130 mg/ kg and Puterscine of 5.7900 mg/ kg to 36.5610 mg/ kg and Tyramine of 0.2690 mg/ kg to 1.1310 mg/ kg. The results also showed that low pH led to increased concentrations of biogenic amines with the continuation of a period of storage and ranged concentration of Histamine from 0.1330 mg/ kg to 4.9400 mg/ kg and Cadaverine of 00.001 mg/ kg to 4.9400 mg/ kg and Spermine of 0.3080 mg/ kg to 1.8970 mg/ kg and Spermidine of 0.4560 mg/ kg to 02.703 mg/ kg and Puterscine of 0.0560 mg/ kg to 2.5600 mg/ kg and Tyramine of 0.0030 mg/ kg to 0.0830 mg/ kg and these concentrations were first and seventh days. When examining the impact of this transaction in the biogenic amines formed after the meat stored for 7 days by cooling it was observed that these treatments did not affect the concentrations of biogenic amines Despite a slight increase in concentrations during the period of storage. | ||
| Keywords | ||
| biogenic amine; Temperatures; figure Alhaadrugeni; fresh beef HPLC; HPLC | ||
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