Background:
Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phenylalanine and lysine, respectively. In meat and meat products they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea,and flushing.
Objective:
Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indicator of the hygienic state of raw material as well as manufacturing practices.
Conclusion:
The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as, gas chromatography (GC), high-performance liquid chromatography (HPLC) and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensor, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM) and FTIR. There is an enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects and the methods available to quantify the BAs in meat and meat products.
The present study entitled "Nutritive value of ghee residue incorporated bakery product" was carried out with the objectives to utilize the ghee residue for the preparation of bakery products. The products prepared were cake and muffins by utilization of ghee residue incorporated in different proportions and served as treatments T 1, T 2 , T 3 and T 4 respectively and T 0 served as control. Estimation of fat, carbohydrate, protein, energy, calcium was found by AOAC (2005) methods. Sensory evaluation was carried out using the nine-point Hedonic scale. The nutritive value of the prepared products was determined using food composition tables. Data obtained were statistically analysed by using analysis of variance (ANOVA), (t) test and critical difference (CD) techniques. On the basis of findings, it was observed that in case of Cake and muffins both 60 percent refined flour and 40 percent ghee residue incorporation level scored the best with regard to colour, body and texture, taste and flavour and overall acceptability. In case of cake, the calcium (71.35/100g), protein (23.48g/100g) and fat (89.96g/100g) were increased as compared to control while in muffins calcium (68.01mg/100g), protein (21.48g/100g) and fat (90.72g/100g) were increased as compared to control. Cost of the products on the basis of raw ingredients per 100g ranged between Rs 29.00 for cake, Rs 31.00 for muffins. It was concluded that ghee residue can be incorporated in the preparation of different products for improving the nutrient content.
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