Shalaby, A., Emam, W., Ibrahim, N., El-Banna, H. (2005). BIOGENIC AMINES IN CHICKEN EDIBLE PARTS AND THEIR AFFECTION BY COOKING. Journal of Food and Dairy Sciences, 30(3), 1497-1505. doi: 10.21608/jfds.2005.237529
A. R. Shalaby; Wafaa H. Emam; Nadia I. Ibrahim; Hanaa A. El-Banna. "BIOGENIC AMINES IN CHICKEN EDIBLE PARTS AND THEIR AFFECTION BY COOKING". Journal of Food and Dairy Sciences, 30, 3, 2005, 1497-1505. doi: 10.21608/jfds.2005.237529
Shalaby, A., Emam, W., Ibrahim, N., El-Banna, H. (2005). 'BIOGENIC AMINES IN CHICKEN EDIBLE PARTS AND THEIR AFFECTION BY COOKING', Journal of Food and Dairy Sciences, 30(3), pp. 1497-1505. doi: 10.21608/jfds.2005.237529
Shalaby, A., Emam, W., Ibrahim, N., El-Banna, H. BIOGENIC AMINES IN CHICKEN EDIBLE PARTS AND THEIR AFFECTION BY COOKING. Journal of Food and Dairy Sciences, 2005; 30(3): 1497-1505. doi: 10.21608/jfds.2005.237529
BIOGENIC AMINES IN CHICKEN EDIBLE PARTS AND THEIR AFFECTION BY COOKING
Food Science and Technology Department, National Research Centre, Dokki, Cairo, Egypt
Abstract
Biogenic amines were determined in chicken meat, liver and gizzard samples collected from a local market in Cairo. The proportion of samples containing biogenic amines, along with their maximum concentrations and averages, were recorded. The obtained data revealed that their was a great variation in biogenic amines content of the samples among the same kind and between the different kinds. However, relatively high levels of all the tested biogenic amines were found in liver samples compared to those detected in meat or gizzard samples. Regardless of sample kind, the highest concentrations were recorded for tyramine (TYR), followed by histamine (HIS), putrescine (PUT), cadaverine (CAD) and tryptamine (TRY), while b-phenylethylamine (PHE) had the lowest concentration. Both PUT and CAD were presented in the samples by similar proportions, yet the concentrations were different. The effect of two cooking methods on the biogenic amine contents was studied. Boiled samples had lower amounts of biogenic amines as compared with the raw samples. As well as, some biogenic amines were completely disappeared after boiling. On contrary, the amounts of biogenic amine detected in the stewed samples were more than the initial amounts presented in the fresh samples, due to loss of moisture during stewing.
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