Biogenic amine and polyamine contents in meat and meat products.

摘要

Biogenic amines and polyamines were determined in fresh pork (n=13), fresh beef (n=6), cooked sausage (n=20), cooked ham (n=20), mortadella (n=20), dry-cured ham (n=20) and ripened beef and pork products (n=60) from Spain, by HPLC. Spermine (6.4-62.1 mg/kg) and spermidine (0.7-13.8 mg/kg) were the only amines always detected in meat and meat products. Tyramine, histamine, putrescine and cadaverine contents varied greatly, especially in ripened products and even among samples from the same commercial brand. Biogenic amines in cooked products were, in general, lower than 10 mg/kg, whereas 40% of ripened products reached levels above 300 mg/kg. The amine content in dry-cured ham was similar to that in cooked products. It is suggested that high amounts of biogenic amines in some cooked products could be related to the use of low hygienic quality meat. Besides the contribution of the raw materials, amine formation can occur during the fermentative-ripening process. Adverse reactions due to interactionbetween monoamine oxidase inhibitors drugs and tyramine are expected in ripened products.