Open AccessBiogenic Amines as Freshness Indicator in Halal and Non-Halal Slaughtered Chicken Meat Using Chromatographic Approach
Author(s) -
Muhammad Nazmin Mohd Yusoff,
Muhammad Haziq Jaffri,
Syaza Azhari
Publication year - 2021
Publication title -
malaysian journal of science, health and technology
Language(s) - English
Resource type - Journals
ISSN - 2601-0003
DOI - 10.33102/mjosht.v7i.108
Subject(s) - cadaverine , putrescine , chemistry , meat spoilage , tyramine , food spoilage , biogenic amine , spermidine , spermine , food science , chicken breast , chromatography , biochemistry , biology , bacteria , enzyme , receptor , neurotransmitter , genetics
Biogenic amines are naturally occurring organic bases produced by bacterial decarboxylation of amino acids that have been associated with harmful toxicology effects to humans. The main objective of this work is to investigate the possible role of biogenic amines (BAs) as indicators of spoilage in fresh chicken meat stored at 4°C for 15 days. A reversed-phase high-performance liquid chromatographic method with isocratic elution system is used for the quantification of four biogenic amines (putrescine, histamine, tyramine, cadaverine and spermine as well as spermidine) in chicken meat. Amines were extracted with 5% of trichloroacetic acid (TCA) and derivatised using dansyl chloride. The variation storage time differentiated the chicken meat on the microbiological characteristics. The results obtained shows that histamine, spermidine, tyramine, cadaverine, and putrescine increased slowly while spermine decreased for both chicken breast in halal and non-halal chicken meat. Thus, this BAs could be used as a spoilage index of fresh chicken meat.