Estimation of some biogenic amines on chicken meat products | ||
| Benha Veterinary Medical Journal | ||
| Article 5, Volume 32, Issue 1, March 2017, Pages 23-28 PDF (298.61 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2017.31108 | ||
| Authors | ||
| Hemmat M. Ibrahim1; Reham A. Amin1; Nesreen Z. Eleiwa2; Noha M. Ahmed2 | ||
| 1Food Control Dept., Faculty of Veterinary Medicine, Benha University | ||
| 2Food Hygiene Dept., Animal Health Research Institute, Tanta Branch | ||
| Abstract | ||
| Sixty random samples of raw thigh & breast, half cooked chicken shawerma & shiesh tawook, fully cooked chicken shawerma and fully cooked chicken shiesh tawook (10 of each) were collected from different markets in Gharbia governorates and analyzed for biogenic amines by HPLC. The obtained results indicated that the mean values of histamine, cadaverine and putrescine (mg/100g) were 10.88 ± 0.91, 12.65 ± 1.10 and 4.54 ± 0.32 for raw thigh, 4.54 ± 0.32, 9.86 ± 0.87 and 9.86 ± 0.87 for raw breast 16.56 ± 1.24, 19.81 ± 1.52, and 11.41 ± 0.96 for half cooked shawerma, 12.29 ± 0.97, 16.20 ± 1.08 and 9.98 ± 1.08 for half cooked shiesh tawook, 12.93 ± 1.03, 16.69 ± 1.33 and 8.01 ± 0.63 for fully cooked shawerma and 11.68 ± 0.97, 11.91 ± 0.97 and 7.47 ± 0.50 respectively for fully cooked shiesh tawook. According to the permissible limits recommended by EOS (2005) 10%, 30%, 20%, 20% and 20% of the examined samples of raw thigh, half cooked shawerma, half cooked shiesh tawook, fully cooked shawerma and fully cooked shiesh tawook were unaccepted. All raw breast samples were accepted as a result of their histamine content. While, 20%, 40%, 30%, 30% and 20% of the examined samples raw thigh, half cooked shawerma, half cooked shiesh tawook, fully cooked shawerma and fully cooked shiesh tawook were unaccepted. Moreover, raw breast samples were accepted as result of their cadaverine content respectively. Accurately 10% of half cooked shawerma were unaccepted while all examined samples were accepted as a result of putrescine content | ||
| Keywords | ||
| biogenic amines; Chicken Meat Products; histamine; cadaverine; putrescine | ||
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