BIOGENIC AMINE AMOUNT IN GROUND PORK AND BEEF MEAT

Octavian BASTON, Octavian BARNA

Abstract

The  biogenic  amine content  in  ground  meat  is  always  an  actual  issue  to  be  studied.  Our objectives  were  to  determine  the  initial  amount  of  four  biogenic  amines  (histamine,  tyramine, serotonin and phenylethylamine) in raw ground pork and beef meat, and to determine the variation of biogenic  amines  along  the  aerobic  refrigerated  storage  of ground  meats.  With  the  exception  of serotonin, all the biogenic amines studied were under the detection limit at the first determination (day 0).  All  the  biogenic  amines accumulated  in  meats  in  time  while  refrigeration  storage.  The  highest amount of biogenic amines was registered in ground beef on the last day of refrigerated storage (day 10). Histamine did not exceed 12 mg/kg in ground beef meat and 10 mg/kg in ground pork meat on the last day of storage. Tyramine was detected in both meats in lower amounts than histamine on the last day of refrigerated storage, whereas serotonin and phenylethylamine were found under 3.5 mg/kg and 2.5 mg/kg respectively.

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