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Liquid chromatographic procedures employing two derivatisation reagents, dansylchloride and o-phthaldialdehyde (OPA), were compared and applied for the determination of biogenic amines in meat products during fermentation and long-term storage. Both methods give similar results in terms of the detection limits, repeatability, recovery, and accuracy. Secondary amines (spermine and spermidine) do not react with o-phthaldialdehyde thus only their LC determination after derivatisation with dansylchloride is possible. Their contents during fermentation and/or long-term storage are nearly constant or slightly decrease, thus their determination in both cases is not necessary. LC procedure employing OPA derivatisation is faster, much simpler in terms of the pre-treatment of samples, and it can be fully automated using an intelligent auto sampler.  

Total cholesterol content in 24 fillets (F) of males and females of common carp, 35 samples of male chicken breast meat (BM) and thigh meat (TM), and 48 samples of male turkey BM and TM, respectively, was determined by high-performance liquid chromatography after total lipid (TL) extraction using n-hexane/2-propanol mixture. Cholesterol content in male carp fillets (77.6 mg/100 g) was higher (P < 0.001) in comparison with females (69.4 mg/100 g). Irrespective of the sex differences, cholesterol content increased (P < 0.01) in the sequence chicken BM (53.0 mg/100 g) = turkey BM (53.0) < turkey TM (61.5) < carp F (73.5) < chicken TM (82.9 mg/100 g). Cholesterol content in chicken TM decreased (P < 0.05) with increasing live weight reached at the age of 43 days, but did not change (P > 0.05) in other tested tissues. Cholesterol concentration in TL of all five tested tissues within three animal species decreased sharply (P < 0.001) with increasing TL content reached in a given tissue at the fixed age. It follows from the results of the study that a two hundred gram portion of carp F and chicken TM without skin represents 49 and 55% of the upper limit of daily cholesterol intake, respectively.