Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4°C

Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

“…In addition, also the packaging system can affect the qualitative and quantitative formation of BAs (Hernández-Jover, IzquierdoPulido, Veciana-Nogués, Marinè-Font, & Vidal-Carou, 1997; Kaniou, Samouris, Mouratidou, Eleftheriadou, & Zantopoulos, 2001;Krizek, Scott Smith, & Phebus, 1995;Lee & Yoon, 2001;Patsias, Chouliara, Paleologos, Savvaidis, & Kontominas, 2006;Rokka et al, 2004).…”

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

“…Among them, the presence of biogenic amines in fermented foods, such as cheese and other dairy products (Fernández-García, Tomillo, & Nuñ ez, 1999;González de Llano, Cuesta, & Rodríguez, 1998), sauerkraut (Kalac, Spicka, Krizek, & Pelikanova, 2000), fish (Ruíz-Capillas & Moral, 2002), sausages and meat (Kaniou, Samouris, Mouratidou, Eleftheriadou, & Zantopoulos, 2001), beer (Izquierdo-Pulido, Mariné-Font, & VidalCarou, 2000) and wine (Lehtonen, 1996), have received considerable interest owing to their undesirable physiological effects in sensitive humans. Most foodborne intoxication caused by biogenic amines is related to histamine which can cause headaches, hypotension and digestive problems, whereas aromatic amines, tyramine and phenylethylamine, have been associated with migraines and hypertension (Silla-Santos, 1996).…”

Smart Packaging of Meat and Poultry Products

“…Biogenic amines such as histamine, putrescine, tyramine and cadaverine have been implicated as indicators of meat product decomposition (Okuma et al, 2000;Kaniou et al, 2001;Rokka et al, 2004). Given toxicological concerns associated with these compounds and their lack of impact on sensory quality, the development of effective amine indicators would be of benefit.…”