Levels of biogenic amines in retail market fermented meat products

► We measure the biogenic amine levels in fermented sausages from Greek retail markets. ► Histamine and tyramine are the major amines occuring in them. ► Levels of biogenic amines may pose a potential health risk for sensitive individuals. The qualitative and quantitative profile of biogenic amines...

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Veröffentlicht in:Food chemistry 2012-12, Vol.135 (4), p.2750-2755
Hauptverfasser: Papavergou, Ekaterini J., Savvaidis, Ioannis N., Ambrosiadis, Ioannis A.
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Sprache:eng
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Zusammenfassung:► We measure the biogenic amine levels in fermented sausages from Greek retail markets. ► Histamine and tyramine are the major amines occuring in them. ► Levels of biogenic amines may pose a potential health risk for sensitive individuals. The qualitative and quantitative profile of biogenic amines (BA) in 50 samples of dry fermented sausages sold in Greek retail markets were determined by HPLC. Putrescine, cadaverine, tryptamine, β-phenylethylamine spermidine, spermine were analysed by UV detection after pre-column derivatization with benzoyl chloride, whereas tyramine and histamine were analysed by fluorescence detection after post-column derivatization with o-phthaldialdehyde (OPA). With the exception of spermidine and spermine a wide variation of BA levels was observed among the samples. Of the BA examined, tyramine, putrescine, histamine and cadaverine showed high concentrations ranging from: 0 to 510mg/kg (median: 197.7mg/kg), 0 to 505mg/kg (median: 96.5mg/kg), 0 to 515mg/kg (median: 7.0mg/kg) and 0 to 690mg/kg (median: 3.6mg/kg), respectively. The histamine content of 28% of the samples exceeded the toxicity limit of 100mg/kg set for histamine in some fish species. Levels of tryptamine and β-phenyl-ethylamine never exceeded 50 and 29mg/kg, respectively. Results of the present study suggest that the amounts of BA in dry fermented sausages, sold in Greek retail markets, may pose a potential health risk for sensitive individuals or for those undergoing classical monoamine oxidase inhibiting (MAOI) drug therapy.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.07.049