The effect of some toxic biogenic amines on the quality of some meat products with a trial to reduce its levels [electronic resource].

Includes references.

Twenty samples of meat products (dry sausage and luncheon) ten samples of each were randomly collected from different localities of Alexandria city. Collected samples were subjected to biogenic amine examination. Histamine and tyramine were determined by HPLC. Histamine concentration was the higher in dry sausage (2.68 to 16.47 mg/100g) than luncheon not detected (ND) to 3.65 mg/100g. Tyramine was ranging between ND to 15.~2 mg/100g in dry sausage and ranging between 0.11 to 0.82 mg/100g in luncheon. For improvement the quality of sausage manufactured by fresh minced meat that purchased from butcher and mixed with the ingredients were used in sausage mixture, the addition of Clove or Cinnamon at levels of 0.5, 1.0 and 1.5% during manufactured of fresh sausage is used to reduce the production of histamine and tyramine. All samples stored under refrigeration condition at 4°C and were periodically withdraw for analysis of biogenic amines at Zero, 2 and 4weeks, respectively. The highest reduction percentage of histamine (60.60% and 40.25%), were found in samples stored for 4 weeks with 1.5% clove and cinnamon, respectively. While the highest reduction percentage of tyramine (37.99% and 33.25%), were found in samples stored for 4 weeks with 1.5% clove and cinnamon, respectively. The public health significance of the biogenic amines as well as the suggested measures for improving the quality of produced products has been discussed.

Summary in Arabic.