Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

Fifteen biogenic amines were separated and quantitated by an automated ion-exchange chromatography technique. Extraction efficiencies for amines from fresh and processed meat using trichloroacetic acid (TCA), perchloric acid and methanol were compared. In general, biogenic amines in meat and meat products were better extracted by TCA. Aliphatic amines were more efficiently extracted than aromatic amines. Type of meat and adsorption of amines on proteins probably affected the extraction efficiency. Both fresh and processed meat products contained high amounts of adrenaline, spermidine and spermine (up to 581, 280 and 685 mg/kg, respectively), but low amounts (13 to 19 mg/kg) of noradrenaline, putrescine, histamine, cadaverine and tyramine. Processed meat contained less amines than fresh meat, suggesting losses during salting and curing or microbial growth inhibition.