Biogenic Amines and Their Role as Index of Freshness in Chicken Meat

Aims: To evaluate the biogenic amines formation in chicken breast and thigh meat during chilled storage and their potential use as index of freshness.

Place and Duration of Study: Department of Analytical Chemistry, Department of Food Preservation and Refrigeration Technology and Department of Microbiology, University of Food Technology (UFT) Plovdiv, between February 2014 and May 2014.

Methodology: The biogenic amines (BA) concentrations in chicken breast and thigh meat samples were determined by HPLC analysis and were monitored during storage at two temperature regimes (5.0±1.0ºC and 1.0±1.0ºC). The changes in biogenic amines content, microbiological and sensory quality of meat were studied.

Results: It was found that during the storage period, the content of putrescine, cadaverine and tyramine increased in all meat samples. The biogenic amine histamine was not detected. The first signs of chicken meat sensory deterioration were found when BAI values reached 20 mg/kg. Poultry samples with total viable count (TVC) higher than 107 cfu/g always had BAI>20 mg/kg.

Conclusion: The fallowing limits of biogenic amine index (BAI) (putrescine + cadaverine + histamine + tyramine) for chicken breast and thigh meat quality were proposed: BAI < 10 mg/kg for good quality fresh meat, 10 mg/kg < BAI < 20 mg/kg for acceptable meat and BAI > 20 mg/kg for unacceptable meat with initial spoilage signs.