A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems

European Food Research and Technology

Volumn 235, Issue 3, 2012, Pages 563-572

  Jastrzębska, Aneta ^a  

^a NICOLAUS COPERNICUS UNIVERSITY   (Poland)

Author keywords

Beef; Biogenic amines; Capillary isotachophoresis; Pork; Poultry samples

Indexed keywords

BEEF; ELECTROLYTES; ELECTROPHORESIS; III-V SEMICONDUCTORS; MEATS;

BIOGENIC AMINES; CAPILLARY ISOTACHOPHORESIS; COEFFICIENT OF VARIATION VALUES; COMPARATIVE STUDIES; ELECTROLYTE SYSTEMS; PORK; SEPARATION PARAMETERS; STANDARD ADDITION METHOD;

AMINES;

EID: 84865659838     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1783-y     Document Type: Article

References (48)

1. Antoniewski MN, Barringer SA (2010) Meat shelf-life and extension using collagen/gelatin coatings: a review. Crit Rev Food Sci 50: 644-653.
2. Maltin Ch, Balcerzak D, Tilley R, Delday M (2003) Determinants of meat quality: tenderness. Proc Nutr Soc 62: 337-347.
3. Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG (2008) Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 °C. Food Microbiol 25: 509-517.
4. Ruiz-Capillas C, Jiménez-Colmenero F (2004) Biogenic amines in meat and meat products. Crit Rev Food Sci 44: 489-499.
5. Vinci G, Antonelli ML (2002) Biogenic amines: quality index of freshness in red and white meat. Food Control 13: 519-524.
6. Suzzi G, Gardini F (2003) Biogenic amines in dry fermented sausages: a review. Int J Food Microbiol 88: 41-54.
7. Miguélez-Arrizado MJ, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC (2006) Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin. J Sci Food Agric 86: 549-557.
8. Galgano F, Favati F, Bonadio M, Lorusso V, Romano P (2009) Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials. Food Res Int 42: 1147-1152.
9. Coloretti F, Chiavari C, Armaforte E, Carri S, Castagnetti GB (2008) Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami. J Agric Food Chem 56: 11238-11244.
10. Kurt Ş, Zorba Ö (2010) Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite. J Sci Food Agric 90: 2669-2674.
11. Ruiz-Capillas C, Pintado T, Jiménez-Colmenero F (2011) Biogenic amine formation in refrigerated fresh sausage "chorizo" keeps in modified atmosphere. J Food Biochem. doi: 10. 1111/j. 1745-4514. 2011. 00550. x.
12. Karovičova J, Kohajdova Z (2005) Biogenic amines in food. Chem Pap 59(1): 70-79.
13. Talon R, Leroy S (2011) Diversity and safety hazards of bacteria involved in meat fermentations. Rev Meat Sci 89: 303.
14. Rokka M, Eerola S, Smolander M, Alakomi HL, Ahvenainen R (2004) Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions B. Biogenic amines as quality-indicating metabolites. Food Control 15: 601-607.
15. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogue′s MT, Mariné-Font A, Vidal-Carou MC (1997) Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 45: 2098-2102.
16. Nassar AM, Emam WH (2002) Biogenic amines in chicken meat products in relation to bacterial load, pH value and sodium chloride content. Food 46: 197-199.
17. Min JS, Lee SO, Jang A, Jo Ch, Lee M (2007) Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork. Food Chem 104: 791-799.
18. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogue′s MT, Vidal-Carou MC (1996) Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. J Agric Food Chem 44: 2710-2715.
19. Tamim NM, Bennett LW, Shellem TA, Doerr JA (2002) High-performance liquid chromatographic determination of biogenic amines in poultry carcasses. J Agric Food Chem 50: 5012-5015.
20. Lorenzo JM, Martínez S, Franco I, Carballo J (2007) Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: effect of some additives. Meat Sci 77: 287-293.
21. Coïsson JD, Cerutti C, Travaglia F, Arlorio M (2004) Production of biogenic amines in "Salamini italiani alla cacciatora PDO". Meat Sci 67: 343-349.
22. Naila A, Flint S, Fletcher G, Bremer P, Meerdink G (2010) Control of biogenic amines in food-existing and emerging approaches. J Food Sci 75: 139-150.
23. Favaro G, Pastore P, Saccani G, Cavalli S (2007) Determination of biogenic amines in fresh and processed meat by ion chromatography and integrated pulsed amperometric detection on Au electrode. Food Chem 105: 1652-1658.
24. Kalač P, Krausová P (2005) Formation, implications for growth and health and occurrence in foods. Food Chem 90: 219-230.
25. Paulsen P, Bauer F (2007) Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing. Eur Food Res Technol 225: 921-924.
26. Larqué E, Sabater-Molina M, Zamora S (2007) Biological significance of dietary polyamines. Review article. Nutrition 23: 87-95.
27. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogue′s MT, Vidal-Carou MC (1996) Biogenic amine sources in cooked cured shoulder pork. J Agric Food Chem 44: 3097-3101.
28. Önal A (2007) Current analytical methods for the determination of biogenic amines in foods. Food Chem 103: 1475-1486.
29. Fekete A, Malik AK, Kumar A, Schmitt-Kopplin Ph (2010) Amines in the environment. Crit Rev Anal Chem 40: 102-121.
30. Mazzucco E, Gosetti F, Bobba M, Marengo E, Robotti E, Gennaro MC (2010) High-performance liquid chromatography-ultraviolet detection method for the simultaneous determination of typical biogenic amines and precursor amino acids. J Agric Food Chem 58: 127-134.
31. Dadáková E, Křížek M, Pelikánová T (2009) Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chem 116: 365-370.
32. De Borba BM, Rohrer JS (2007) Determination of biogenic amines in alcoholic beverages by ion chromatography with suppressed conductivity detection and integrated pulsed amperometric detection. J Chromatogr A 1155: 22-30.
33. Saccani G, Tanzi E, Pastore P, Cavalli S, Rey M (2005) Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column. J Chromatogr A 1082: 43-50.
34. Cinquina AL, Calí A, Longo F, De Santis L, Severoni A, Abballe F (2004) Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection. J Chromatogr A 1032: 73-77.
35. Lange J, Thomas K, Wittmann Ch (2002) Comparison of a capillary electrophoresis method with high performance liquid chromatography for the determination of biogenic amines in various food samples. J Chromatogr B 779: 229-239.
36. Kvasnička F, Voldřich M (2006) Determination of biogenic amines by capillary zone electrophoresis with conductometric detection. J Chromatogr A 1103: 145-149.
37. Cinquina AL, Longo F, Calí A, De Santis L, Baccelliere R, Cozzani R (2004) Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. J Chromatogr A 1032: 79-85.
38. Ruiz-Jiménez J, Luque de Castro MD (2006) Pervaporation as interface between solid samples and capillary electrophoresis determination of biogenic amines in food. J Chromatogr A 1110: 245-253.
39. Oguri S, Watanabe S, Abe S (1997) Determination of histamine and some other amines by high performance capillary electrophoresis with on-line mode in-capillary derivatization. J Chromatogr A 790: 177-183.
40. Hwang BS, Wang JT, Choong YM (2003) A rapid gas chromatographic method for the determination of histamine in fish and fish products. Food Chem 82: 329-334.
41. Lange J, Wittmann Ch (2002) Enzyme sensor array for the determination of biogenic amines in food samples. Anal Bioanal Chem 372: 276-283.
42. Sato T, Horiuchi T, Nishimura I (2005) Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Anal Biochem 346: 320-326.
43. Jastrze{ogonek}bska A, Kurzawa M, Piasta A, Szłyk E (2012) Application of isotachophoretic method for histamine determination in food samples. Food Anal Methods. doi: 10. 1007/s12161-011-9345-7.
44. Rubach K, Offizorz P, Breyer Ch (1981) Determination of histamine in fish and canned fish by capillary isotachophoresis. Z Lebensm Unters Forsch 172: 351-354.
45. Karovičová J, Kohajdová Z, Šimko P, Lukáčova D (2003) Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products. Food 47: 188-190.
46. Miller JN, Miller JC (2000) Statistics and chemometrics for analytical chemistry. Pearson Education Limited, England.
47. Jastrze{ogonek}bska A (2006) Determination of sodium tripolyphosphate in meat samples by capillary zone electrophoresis with on-line isotachophoretic sample pretreatment. Talanta 69: 1018-1024.
48. Everaerts FM, Beckers JL, Verheggen TPEM (1976) Isotachophoresis, theory, instrumentation and applications. Elsevier Scientific Publishing Company, Amsterdam.