Skip to main content
SpringerLink
Log in

A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The selected biogenic amines, BAs (putrescine, cadaverine, histamine, tyramine, spermidine and spermine), in pork, beef, and poultry meat samples were determined by two simple procedures without derivatization using isotachophoretic technique. Two electrolyte systems were proposed for their separation and determination with satisfactory separation parameters. The linearity of the proposed procedures was between 2–10 mg L−1 and 5–50 or 10–60 mg L−1, whereas average recoveries for the standard solutions of amines and their mixture varied between 99–100 % and 95–105 %, respectively. Average recoveries for standard addition method (96–99 %) indicated satisfactory accuracy of proposed electrolyte systems. The obtained coefficient of variation values for standard solutions and meat samples ranged from 0.62 to 4.54 % and from 0.56 to 6.03 %, respectively, which confirmed good repeatability. Except for spermidine and spermine, BAs levels in fresh meat samples were generally low. The effect of storage time on the content of biogenic amines in meat was also studied indicating the increase of BAs levels (excluding Spermine and Spermidine).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

BAs:

Biogenic amines

Him:

Histamine

Cad:

Cadaverine

Put:

Putrescine

Tyr:

Tyramine

Spd:

Spermidine

Spm:

Spermine

Val:

Valine

LE:

Leading electrolyte

TE:

Terminating electrolyte

ITP:

Capillary isotachophoresis

HEC:

Hydroxyethylcellulose

TRIS:

Tris-(hydroxymethyl)-aminomethane

TCA:

Trichloroacetic acid

References

  1. Antoniewski MN, Barringer SA (2010) Meat shelf-life and extension using collagen/gelatin coatings: a review. Crit Rev Food Sci 50:644–653

    Article  CAS  Google Scholar 

  2. Maltin Ch, Balcerzak D, Tilley R, Delday M (2003) Determinants of meat quality: tenderness. Proc Nutr Soc 62:337–347

    Article  Google Scholar 

  3. Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG (2008) Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 °C. Food Microbiol 25:509–517

    Article  CAS  Google Scholar 

  4. Ruiz-Capillas C, Jiménez-Colmenero F (2004) Biogenic amines in meat and meat products. Crit Rev Food Sci 44:489–499

    Article  CAS  Google Scholar 

  5. Vinci G, Antonelli ML (2002) Biogenic amines: quality index of freshness in red and white meat. Food Control 13:519–524

    Article  CAS  Google Scholar 

  6. Suzzi G, Gardini F (2003) Biogenic amines in dry fermented sausages: a review. Int J Food Microbiol 88:41–54

    Article  CAS  Google Scholar 

  7. Miguélez-Arrizado MJ, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC (2006) Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin. J Sci Food Agric 86:549–557

    Article  Google Scholar 

  8. Galgano F, Favati F, Bonadio M, Lorusso V, Romano P (2009) Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials. Food Res Int 42:1147–1152

    Article  CAS  Google Scholar 

  9. Coloretti F, Chiavari C, Armaforte E, Carri S, Castagnetti GB (2008) Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami. J Agric Food Chem 56:11238–11244

    Article  CAS  Google Scholar 

  10. Kurt Ş, Zorba Ö (2010) Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite. J Sci Food Agric 90:2669–2674

    Article  CAS  Google Scholar 

  11. Ruiz-Capillas C, Pintado T, Jiménez-Colmenero F (2011) Biogenic amine formation in refrigerated fresh sausage “chorizo” keeps in modified atmosphere. J Food Biochem. doi:10.1111/j.1745-4514.2011.00550.x

  12. Karovičova J, Kohajdova Z (2005) Biogenic amines in food. Chem Pap 59(1):70–79

    Google Scholar 

  13. Talon R, Leroy S (2011) Diversity and safety hazards of bacteria involved in meat fermentations. Rev Meat Sci 89:303

    Article  CAS  Google Scholar 

  14. Rokka M, Eerola S, Smolander M, Alakomi HL, Ahvenainen R (2004) Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions B. Biogenic amines as quality-indicating metabolites. Food Control 15:601–607

    Article  CAS  Google Scholar 

  15. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogue′s MT, Mariné-Font A, Vidal-Carou MC (1997) Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 45:2098–2102

    Article  Google Scholar 

  16. Nassar AM, Emam WH (2002) Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content. Food 46:197–199

    CAS  Google Scholar 

  17. Min JS, Lee SO, Jang A, Jo Ch, Lee M (2007) Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork. Food Chem 104:791–799

    Article  CAS  Google Scholar 

  18. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogue′s MT, Vidal-Carou MC (1996) Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. J Agric Food Chem 44:2710–2715

    Article  Google Scholar 

  19. Tamim NM, Bennett LW, Shellem TA, Doerr JA (2002) High-performance liquid chromatographic determination of biogenic amines in poultry carcasses. J Agric Food Chem 50:5012–5015

    Article  CAS  Google Scholar 

  20. Lorenzo JM, Martínez S, Franco I, Carballo J (2007) Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: effect of some additives. Meat Sci 77:287–293

    Article  CAS  Google Scholar 

  21. Coïsson JD, Cerutti C, Travaglia F, Arlorio M (2004) Production of biogenic amines in ‘‘Salamini italiani alla cacciatora PDO’’. Meat Sci 67:343–349

    Article  Google Scholar 

  22. Naila A, Flint S, Fletcher G, Bremer P, Meerdink G (2010) Control of biogenic amines in food—existing and emerging approaches. J Food Sci 75:139–150

    Article  Google Scholar 

  23. Favaro G, Pastore P, Saccani G, Cavalli S (2007) Determination of biogenic amines in fresh and processed meat by ion chromatography and integrated pulsed amperometric detection on Au electrode. Food Chem 105:1652–1658

    Article  CAS  Google Scholar 

  24. Kalač P, Krausová P (2005) Formation, implications for growth and health and occurrence in foods. Food Chem 90:219–230

    Article  Google Scholar 

  25. Paulsen P, Bauer F (2007) Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing. Eur Food Res Technol 225:921–924

    Article  CAS  Google Scholar 

  26. Larqué E, Sabater-Molina M, Zamora S (2007) Biological significance of dietary polyamines. Review article. Nutrition 23:87–95

    Article  Google Scholar 

  27. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogue′s MT, Vidal-Carou MC (1996) Biogenic amine sources in cooked cured shoulder pork. J Agric Food Chem 44:3097–3101

    Article  Google Scholar 

  28. Önal A (2007) Current analytical methods for the determination of biogenic amines in foods. Food Chem 103:1475–1486

    Article  Google Scholar 

  29. Fekete A, Malik AK, Kumar A, Schmitt-Kopplin Ph (2010) Amines in the environment. Crit Rev Anal Chem 40:102–121

    Article  CAS  Google Scholar 

  30. Mazzucco E, Gosetti F, Bobba M, Marengo E, Robotti E, Gennaro MC (2010) High-performance liquid chromatography-ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids. J Agric Food Chem 58:127–134

    Article  CAS  Google Scholar 

  31. Dadáková E, Křížek M, Pelikánová T (2009) Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chem 116:365–370

    Article  Google Scholar 

  32. De Borba BM, Rohrer JS (2007) Determination of biogenic amines in alcoholic beverages by ion chromatography with suppressed conductivity detection and integrated pulsed amperometric detection. J Chromatogr A 1155:22–30

    Article  Google Scholar 

  33. Saccani G, Tanzi E, Pastore P, Cavalli S, Rey M (2005) Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column. J Chromatogr A 1082:43–50

    Article  CAS  Google Scholar 

  34. Cinquina AL, Calí A, Longo F, De Santis L, Severoni A, Abballe F (2004) Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection. J Chromatogr A 1032:73–77

    Article  CAS  Google Scholar 

  35. Lange J, Thomas K, Wittmann Ch (2002) Comparison of a capillary electrophoresis method with high performance liquid chromatography for the determination of biogenic amines in various food samples. J Chromatogr B 779:229–239

    Article  CAS  Google Scholar 

  36. Kvasnička F, Voldřich M (2006) Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. J Chromatogr A 1103:145–149

    Article  Google Scholar 

  37. Cinquina AL, Longo F, Calí A, De Santis L, Baccelliere R, Cozzani R (2004) Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. J Chromatogr A 1032:79–85

    Article  CAS  Google Scholar 

  38. Ruiz-Jiménez J, Luque de Castro MD (2006) Pervaporation as interface between solid samples and capillary electrophoresis determination of biogenic amines in food. J Chromatogr A 1110:245–253

    Article  Google Scholar 

  39. Oguri S, Watanabe S, Abe S (1997) Determination of histamine and some other amines by high performance capillary electrophoresis with on-line mode in-capillary derivatization. J Chromatogr A 790:177–183

    Article  CAS  Google Scholar 

  40. Hwang BS, Wang JT, Choong YM (2003) A rapid gas chromatographic method for the determination of histamine in fish and fish products. Food Chem 82:329–334

    Article  CAS  Google Scholar 

  41. Lange J, Wittmann Ch (2002) Enzyme sensor array for the determination of biogenic amines in food samples. Anal Bioanal Chem 372:276–283

    Article  CAS  Google Scholar 

  42. Sato T, Horiuchi T, Nishimura I (2005) Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Anal Biochem 346:320–326

    Article  CAS  Google Scholar 

  43. Jastrzębska A, Kurzawa M, Piasta A, Szłyk E (2012) Application of isotachophoretic method for histamine determination in food samples. Food Anal Methods. doi:10.1007/s12161-011-9345-7

  44. Rubach K, Offizorz P, Breyer Ch (1981) Determination of histamine in fish and canned fish by capillary isotachophoresis. Z Lebensm Unters Forsch 172:351–354

    Article  CAS  Google Scholar 

  45. Karovičová J, Kohajdová Z, Šimko P, Lukáčova D (2003) Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products. Food 47:188–190

    Google Scholar 

  46. Miller JN, Miller JC (2000) Statistics and chemometrics for analytical chemistry. Pearson Education Limited, England

    Google Scholar 

  47. Jastrzębska A (2006) Determination of sodium tripolyphosphate in meat samples by capillary zone electrophoresis with on-line isotachophoretic sample pretreatment. Talanta 69:1018–1024

    Article  Google Scholar 

  48. Everaerts FM, Beckers JL, Verheggen TPEM (1976) Isotachophoresis, theory, instrumentation and applications. Elsevier Scientific Publishing Company, Amsterdam

    Google Scholar 

Download references

Acknowledgments

The author wishes to thank Polish Ministry of Science and Higher Education for the financial support: grant No. NN 312 465640 (4656/B/P01/2011/40).

Author information

Authors and Affiliations

  1. Faculty of Chemistry, Nicolaus Copernicus University, Toruń, 7 Gagarin Str, 87-100, Toruń, Poland

    Aneta Jastrzębska

Authors
  1. Aneta Jastrzębska
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Aneta Jastrzębska.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Jastrzębska, A. A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems. Eur Food Res Technol 235, 563–572 (2012). https://doi.org/10.1007/s00217-012-1783-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-012-1783-y

Keywords

Search

Navigation