Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction
Abstract
:Simple Summary
Abstract
1. Introduction
2. Aim
3. Poultry Meat Spoilage and Biogenic Amine Content
3.1. Biogenic Amines: Characteristics
3.2. Role of Biogenic Amines
3.3. Biogenic Amines Index (BAI)
3.4. Systemic Defensive Mechanisms
4. Monitoring and Recommended BA Consumption Standards
5. Changes in the Content of Biogenic Amines in Poultry Meat
5.1. Biogenic Amines Content in Poultry Products
5.2. Biogenic Amines vs. Poultry Health Status
6. Methods for the Detection of Biogenic Amines
- High-performance liquid chromatography (HPLC),
- Gas chromatography (GC),
- Capillary electrophoresis (CE),
- Thin-layer chromatography (TLC),
- Fluorometric methods and enzymatic methods: enzyme-linked immunosorbent assay system (ELISA).
7. Methods for Restricting Biogenic Amines Content in Poultry Meat
- Starter cultures,
- Packing methods,
- High hydrostatic pressure (HHP),
- Ozonation,
- Radiation,
8. Conclusions and Future Perspectives
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Biogenic Amine | Structural Formula | Classification | Precursor |
---|---|---|---|
Putrescine | Diamine Aliphatic | Ornithine | |
Cadaverine | Diamine Aliphatic | Lysine | |
Agmatine | Polyamine Aliphatic | Arginine | |
Spermine | Polyamine Aliphatic | Arginine Ornithine | |
Spermidine | Polyamine Aliphatic | Arginine Ornithine | |
Tryptamine | Monoamine Heterocyclic | Tryptophane | |
β-phenylethylamine | Monoamine Aromatic | Phenylalanine | |
Tyramine | Monoamine Aromatic | Tyrosine | |
Histamine | Monoamine Heterocyclic | Histidine |
Sample | Storage Conditions | Day | HIS | TYR | PUT | CAD | BAI | SPM | SPD | PHM | Source |
---|---|---|---|---|---|---|---|---|---|---|---|
Chicken breast | Air | 1 | ND–1.48 | ND–1.3 | 0.8–58.3 | ND–19.8 | 0.8–80.88 | 38.8–53.3 | 7.9 | ND | [7,19,24,46] |
3 | 4.2–6.2 | 3.2–5.5 | 1.1–2.7 | 1–24.8 | 9.5–39.2 | 60.2 | 6.3 | ND | |||
5 | 2.3–7.7 | 4.1–5.7 | 1.8–75.5 | 10.5–10.5 | 18.7–99.5 | 41.4–63.7 | 5.7–7.3 | 1.6 | |||
7 | 16.7 | 3.8 | 49.5 | 3.8 | 73.8 | 53.2 | 7.6 | 4.3 | |||
9 | 9.4 | 130.5 | 207 | 91.1 | 438 | 77.4 | 7.5 | 4.7 | |||
14 | 8.6 | 2.9 | 300.3 | 160.6 | 472.4 | 37.1 | 5 | NA | |||
17 | 19.2 | 4 | 409.6 | 252.7 | 685.5 | 36.6 | 4.8 | ||||
MAP | 1 | ND | ND–0.3 | ND–48 | ND–8.5 | ND–56.8 | 17.7–56.6 | 7.5–13.2 | NA | [7,15] | |
3 | ND | ND | ND | ND | ND | 17.3 | 7.3–7.6 | ||||
5 | ND | 1.4 | 58.4 | 25.4 | 85.2 | 39.2 | 11.6 | ||||
8 | ND | 2.3 | 65.3 | 30.8 | 98.4 | 38.3 | 10.7 | ||||
9 | 1.8 | ND–1.9 | 26.4–72.5 | 8.5–21.7 | 36.7–104.2 | 16.0–39.2 | 5.9–10.7 | ||||
14 | 1.6–14.5 | ND–6.0 | 29.8–248.9 | 9.5–120.6 | 40.9–390 | 37.3 | 8.7 | ||||
17 | 26.8 | 8.9 | 354 | 223.7 | 613.4 | 31.5 | 7.8 | ||||
Chicken legs | Air | 1 | ND | 3.7 | 0.3 | 1.6 | 2.03 | 46.6 | 6.8 | 0.4 | [19] |
3 | 4.4 | 4.4 | 1.3 | 3.4 | 13.6 | 92.4 | 15.3 | 0.1 | |||
5 | 5.4 | 6.4 | 7.8 | 3.6 | 23.1 | 70.5 | 9.1 | 10.3 | |||
7 | 11.9 | 7.2 | 13.7 | 6 | 38.9 | 84.7 | 8.2 | 5.9 | |||
9 | 8.3 | 46.7 | 163.6 | 40.3 | 259.1 | 68.9 | 9.6 | 2.5 | |||
Quail breast | Air | 1 | NA | 356.8 | ND | ND | NA | 9.4 | 7.1 | NA | [8] |
3 | 272.3 | 2.4 | ND | 5.1 | 6.8 | ||||||
5 | 177.9 | 5.8 | 3.8 | 2.2 | 6.7 | ||||||
7 | 106.7 | 9.2 | 7.0 | 1.8 | 6.6 | ||||||
9 | 93.5 | 13.9 | 10.1 | 1.8 | 6.6 | ||||||
11 | 50.6 | 11.9 | 19.6 | 1.5 | 6.5 | ||||||
13 | 28.2 | 15.9 | 17.7 | 1.5 | 6.3 | ||||||
15 | 20.6 | 17.0 | 16.6 | 1.5 | 6.3 | ||||||
17 | 1.7 | 17.7 | 16.3 | ND | 6.3 | ||||||
Duck breast | Air | 1 | NA | 135.5 | 0.2–3.4 | ND | NA | 10.4–49.4 | 7.7–10.5 | NA | [8,46] |
3 | 92.1 | 0.4 | ND | 9.8 | 6.4 | ||||||
5 | 49.9 | 31.0 | 4.4 | 7.5 | 6.8 | ||||||
7 | 27.0 | 34.7 | 4.3 | 1.8 | 7.2 | ||||||
9 | 13.0 | 54.8 | 4.2 | 1.5 | 6.3 | ||||||
11 | 8.5 | 18.2 | 3.8 | 1.5 | 6.3 | ||||||
13 | 4.4 | 13.2 | 3.3 | 1.5 | 6.4 | ||||||
15 | 3.9 | 12.7 | 1.3 | 1.5 | 6.3 | ||||||
17 | 2.4 | 8.2 | ND | ND | 6.6 | ||||||
Duck thigh | Air | 1 | NA | NA | 3.0 | NA | NA | 24.1 | 5.8 | NA | [47] |
Duck liver | Air | 1 | 5.2 | 70.0 | 30.9 |
Sample | Days of Storage | HIS | TYR | PUT | CAD | Source |
---|---|---|---|---|---|---|
Wings | 1 | 1.3–20.1 | 1–10.3 | - | 0.9–6.8 | [32] |
Thigh | 1 | 2.6–20.5 | 1.4–12.2 | - | 1–9.5 | |
Nuggets | 1 | 3.9–28.4 | 1.8–21.9 | - | 2.1–17.7 | |
Shredded cooked breast aerobiosis packaging | 1 | - | 3.2 | 0.2 | - | [14] |
28 | - | 4.9 | 58.7 | 23.1 | ||
Shredded cooked breast MAP: 30% CO2 + 70%N2 | 1 | - | 3.2 | 0.2 | - | |
28 | - | 3.9 | 23.2 | 3.2 | ||
Smoked turkey breast fillet stored in air | 1 | ND | ND | ND | ND | [17] |
14 | 8.7 | 1.8 | 1.3 | 0.6 | ||
30 | 32.9 | 2.5 | 2.5 | 1.8 | ||
Smoked turkey breast fillet under vacuum | 1 | 1.7 | 0.5 | 0.8 | 1.4 | |
14 | 5 | 1 | 1.9 | 1.1 | ||
30 | 15.6 | 12.5 | 2 | 2.5 | ||
Smoked turkey breast fillet in skin | 1 | 4.9 | ND | ND | 0.2 | |
14 | 6.8 | 0.6 | 0.4 | 1.2 | ||
30 | 11.9 | 4.3 | 1 | 2.5 | ||
Smoked turkey breast fillet MAP 30% CO2+70%N2 | 1 | ND | ND | ND | ND | |
14 | 1.9 | 0.5 | 0.5 | 2.4 | ||
30 | 14.9 | 10.2 | 2.1 | 4.5 | ||
Unspoiled goose sausages | ND | 5.6 | ND | ND | 32.1 | [48] |
Spoiled goose sausages | ND | 415.3 | ND | ND | 339.3 |
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Wójcik, W.; Łukasiewicz-Mierzejewska, M.; Damaziak, K.; Bień, D. Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction. Animals 2022, 12, 1577. https://doi.org/10.3390/ani12121577
Wójcik W, Łukasiewicz-Mierzejewska M, Damaziak K, Bień D. Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction. Animals. 2022; 12(12):1577. https://doi.org/10.3390/ani12121577
Chicago/Turabian StyleWójcik, Wojciech, Monika Łukasiewicz-Mierzejewska, Krzysztof Damaziak, and Damian Bień. 2022. "Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction" Animals 12, no. 12: 1577. https://doi.org/10.3390/ani12121577