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Original Articles

Studies of levels of biogenic amines in meat samples in relation to the content of additives

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Pages 27-40 | Received 13 Jul 2015, Accepted 15 Oct 2015, Published online: 16 Nov 2015
 

ABSTRACT

The impact of meat additives on the concentration of biogenic amines and the quality of meat was studied. Fresh white and red meat samples were fortified with the following food additives: citric and lactic acids, disodium diphosphate, sodium nitrite, sodium metabisulphite, potassium sorbate, sodium chloride, ascorbic acid, α-tocopherol, propyl 3,4,5-trihydroxybenzoate (propyl gallate) and butylated hydroxyanisole. The content of spermine, spermidine, putrescine, cadaverine, histamine, tyramine, tryptamine and 2-phenylethylamine was determined by capillary isotachophoretic methods in meat samples (fresh and fortified) during four days of storage at 4°C. The results were applied to estimate the impact of the tested additives on the formation of biogenic amines in white and red meat. For all tested meats, sodium nitrite, sodium chloride and disodium diphosphate showed the best inhibition. However, cadaverine and putrescine were characterised by the biggest changes in concentration during the storage time of all the additives. Based on the presented data for the content of biogenic amines in meat samples analysed as a function of storage time and additives, we suggest that cadaverine and putrescine have a significant impact on meat quality.

Graphical Abstract

Additional information

Funding

The authors thank the Polish Ministry of Science and Higher Education for financial support [grant number NN 312 465640 (4656/B/P01/2011/40)] and the Ministry of Science and Higher Education, Republic of Poland [core funding for statutory R&D activities No. 252).

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