Determination of Biogenic Amines in Fermented Meat Products Sold in Malaysia by using Reversed-phase High Performance Liquid Chromatography (RP-HPLC)

Tan, Ling Lian (2017) Determination of Biogenic Amines in Fermented Meat Products Sold in Malaysia by using Reversed-phase High Performance Liquid Chromatography (RP-HPLC). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The determination of biogenic amines (BAs) in fermented meats is important due to their toxicology and physiological effect to consumers. Besides, BAs can also be the index of food freshness or can be used as microbial spoilage indicator. Seven biogenic amines tryptamine (TRP), phenylethylamine (PEA), histamine (HIS), putrescine (PUT), cadaverine (CAD), tyramine (TYR) and spermidine (SPD) were determined in twenty selected fermented meats commonly consumed in Malaysia. The analysis of BAs involved derivatization with dansyl chloride prior to analysis byreversed-phase HPLC with a multiwavelength UV-Vis Diode Array Detector (DAD). In ham samples, mean levels of TRP, PEA, HIS, PUT, CAD, TYR and SPD were 15.53, 1.92, 7.25, 2.38, 73.30, 12.95 and 3.13mg/kg respectively. Ham 1 sample showed exceptionally highest level of CAD (356.26mg/kg) and highest total BA level of 412.32mg/kg. Relatively lower levels of BAs were found in hotdog samples, with total BA content ranged from 5.43mg/kg to 25.52mg/kg. Generally, lap Chiong (LC) sample contained the highest level of BAs. Specifically, LC 3 contained the highest level of HIS (38.94 mg/kg), PUT (47.25 mg/kg), TYR (49.45 mg/kg) and SPD (66.83mg/kg). No CAD was detected in any of the luncheon meat (LM) samples. HIS was detected in all of the 20 fermented meat samples while the least abundance BA was found to be SPD. None of the detected HIS and TYR level exceeded the suggested upper limit of 50mg/kg and 100mg/kg respectively. However, the levels of PEA in LC 1 (50.48mg/kg) and LM 4 (31.75mg/kg) have exceeded the recommended limit of 30mg/kg.Despite the above data, fermented meats in general have been claimed as intrinsically safe for consumption owing to their reduced water activity and pH.