Correlation between biogenic amines content and the bacterial
load of some ready to eat chicken products
Gehan, S. A. Afifi and Reham, A. Amin
Food Control Department, Fac. Vet. Med., Benha University
Abstract
Thirty random samples of shiesh tawook, chicken shawerma and chicken panee
(10 of each) were collected from different restaurants in Kaluobyia and Gharbia
governorates to be analyzed for biogenic amines by using HPLC. The obtained results
revealed that the average concentrations of histamine, tyramine, putrescine and
tryptamine (mg / 100g) were 12.39 ± 1.75, 15.32 ± 2.19, 8.25 ± 1.12 and 5.56 ± 0.77
for shiesh tawook, 9.61 ± 1.44, 10.73 ± 1.40, 5.69 ± 0.83 and 4.97 ± 0.63 for
shawerma and 7.23 ± 1.01, 9.94 ± 1.16, 4.54 ± 0.65 and 4.70 ± 0.68 for chicken
panee, respectively. In general, the levels of such amines were significantly higher (p
< 0.05) in sheish tawook as compared with shawerma and chicken panee. According
to the permissible limits recommended by EOS (1996), 20%, 20% and 10% of the
examined samples of sheish tawook, shawerma and chicken panee were unaccepted as
a result of their histamine contents. While, all the examined samples of such products
were accepted based on their tryptamine contents. Only 30% and 10% of the
examined sheish tawook samples exceeded the safe permissible limits of histamine
and putrescine (20 mg %), respectively. In this respect, the acceptability of such
examined samples for biogenic amines according to EOS (1996) and FDA (2001)
was recorded. Also, the correlation between the concentration of biogenic amines and
the bacterial load of such examined samples was considered. Finally, factors affecting
the production, public health hazards and the recommendations for controlling the
production of biogenic amines were discussed.
Introduction
The production and consumption of ready to eat chicken products have increased
significantly throughout the world during the last decade, due to their desirable
sensory characteristics, easiness and variety of preparation methods (Balamatsia et
al., 2006). Susceptibility of ready to eat chicken products to microbial spoilage is an
economic burden which in some cases may also present a health hazard, since poultry
meat may harbor pathogenic microorganisms (Geornaras et al., 1995).
Chicken meat is very susceptible to chemical, physical changes and biological
agents. Alternative methods involving chemical changes resulting from microbial
activity have been studied intensively (Balamatsia et al., 2006) to identify the
spoilage of ready to eat chicken products before its detection by sensory analysis.
Several chemical indicators have been proposed to assess the chicken products quality
including volatile bases, nucleotides breakdown products, volatile acidity and
biogenic amines (Veciana – Nogués et al., 1997 and Byun et al., 2003).
In foodstuffs, biogenic amines occur either as physiological constituents
(Paleologos et al., 2003), as they are a natural part of cell structure, or as a
consequence of enzymatic amino acid decarboxylation due to microbial enzymes
(Baston et al., 2008)
In general, the most important biogenic amines in ready to eat chicken
products are histamine, tyramine, tryptamine and putrescine which are formed by the
enzymatic decarboxylation of histidine, tyrosine, trytophane and ornithine,
respectively (Kim et al., 2001 and Ruiz – Capillas and Jimenéz – Colmenero,
2004).
1
The production of biogenic amines in ready to eat chicken products has been
attributed to several bacterial species as Pseudomonas, Enterobacteriaceae,
Enterococci, Bacillus, Clostridium, Hafnia, Klebsiella, Proteus, Lactobacillus,
Achromobacter, Salmonella, Shigella, Micrococcus, Staphylococci and Morganella
morganii (Durlu – Özkaya et al., 1999 and Lonvaud – Funel, 2001).
Biogenic accumulation in ready to eat chicken products requires the
availability of precursors (i.e. amino acids), the presence of microorganisms with
amino acid decarboxylases, as well as favorable environmental conditions for their
growth and decarboxylating activity (Roig, 2002 and Allen et al., 2004) as high
temperature, high pH and low salt content (Komprda et al., 2001 and Bover – Cid et
al., 2006).
In some cases, biogenic amines may reach concentrations in foods, which are
dangerous for consumers with enhanced sensitivity to biogenic amines determined by
the inhibition of the action of aminooxidases, the enzymes involved in the
detoxification of these substances (Suzzi and Gardini, 2003).
Very little information is available on the levels of biogenic amines in ready to eat
chicken products and their correlation to the bacterial load of such products.
Therefore, the objectives of the present study were to assess the concentrations of the
common biogenic amines in some ready to eat chicken products using HPLC, to
correlate the levels of biogenic amines of such products with their bacterial load and
to investigate the possible role of biogenic amines as chemical indictors of ready to
eat chicken products spoilage.
Material and Methods
Collection of samples:
A grand total of thirty random samples of ready to eat chicken products
represented by shiesh tawook, chicken shawerma and chicken panee (10 of each)
were collected from different restaurants in Kaluobyia and Gharbia governorates. The
samples were transferred to the laboratory under complete aseptic conditions without
undue delay to be examined as follows:
1. Determination of APC (ICMSF, 1996)
2. Estimation of biogenic amines:
The estimation of biogenic amines as histamine, tyramine, putrescine and
tryptamine was recorded by using HPLC according to Moret and Conte (1996) as
follows:
2.1. Amine extraction:
Accurately, 25 gm of the examined sample were homogenized with 125 ml of 5%
trichloroacetic acid (TCA) for 3 minutes using a blender, and then filtrated using filter
paper Whatmann No. (1). Moreover, 10 ml of the extract were transferred into a
suitable culture test tube with 4 gm NaCl and 1 ml of 50% NaOH, then shacked and
extracted 3 times by 5 ml n – butanol chloroform (1: 1 V / V), stoppered and shacked
vigorously for 2 min. followed by centrifugation for 5 min. at 3000 rpm and the upper
layer was transferred to 50 ml separating funnel using disposable pasture pipette. To
combine organic extracts (upper layer), 15 ml of n – heptane were added and
extracted 3 times with one ml portions of 0.2 N HCl, then N HCl layer was collected
in a glass stopper tube. Solution was evaporated just to dryness using water bath at
95οC with air currents.
2.2. Derivatives formation (Dansyl amines):
200 ml of each stock standard solution (or sample extract) were transferred to a
culture tube and dried under vacuum. About 0.5 ml of saturated NaHCO3 solution was
2
added to the residue of the sample extract (or the standard). The tube stoppered and
carefully mixed to prevent loss due to spattering. Carefully, one ml dansyl chloride
solution was added and mixed thoroughly using Vortex mixer. The mixture was kept
in a water bath at 70οC for 10 min. then, the extraction of dansylated biogenic amines
was carried out using 3 times of 5 ml portions of diethyl ether, and the ether layers
were collected in a culture tube using disposable pasture pipette. The combined ether
extracts were carefully evaporated at 35οC in dry film and dissolved in one ml
methanol, then 10 micro litres injected in HPLC.
2.3. Interpretation of HPLC (Moret and Conte, 1996):
The most common technique for amine analysis is HPLC using derivatization before
detection. Accordingly, 5 – dimethylamine – 1 – naphalene sulphonyl chloride was
used as derivatization reagent which characterized by the reaction with both primary
and secondary amine groups. Furthermore, 10, 20, 30, 40 and 50 microlitre of dansyl
amine standard as well as 10 micro litres of each dansylated sample extract was used.
However, the chromatogram was examined under long wave of ultraviolet (254 nm)
to establish weather or not the dansyl amines of interest are present in the examined
sample.
Finally, the concentration of each biogenic amine in the samples was recorded as
mg/100 gm according to the following formula:
Amine concentration (mg/100 gm) = CV / W
Where,
C: concentration of amine standard (mg / gm)
V: final dilution of sample extract (ml)
W: weight of the sample in the final extract (g)
Statistical Analysis:
The obtained results were statistically evaluated by using analysis of variance
(ANOVA) test according to Feldman et al. (2003).
Results
Table (1): Correlation between APC and the concentration of biogenic amines in
the examined samples of ready to eat chicken products (n=10)
Biogenic amines
APC
Correlation
Samples
(mg/100gm)
(cfu/gm)
coefficient
(r2)
Min. Max.
Mean ± S.E.
Min.
Max.
Mean ± S.E.
Shiesh
tawook
Shawerma
Chicken
panee
2.5
28.3
9.86±1.35
1.9x104
1.3
1.1
25.7
18.3
7.50±1.08
6.61±0.79
1.4x104
9.8x103
2.7x107
7.0x106
3.8x106
5.23x106±1.17x106
+0.52*
1.81x106±0.33x106
4.69x105±1.02x105
0.71**
0.59*
* Significant correlation
** High significant correlation
Table (2): Concentration of histamine (mg/100gm) in the examined samples of ready
to eat chicken products and their acceptability according to EOS (1996)
and FDA (2001) (n=10)
Samples
Shiesh tawook
Shawerma
Chicken panee
Unacceptability
Histamine
(mg/100gm)
Min.
2.9
2.1
1.8
Max.
26.2
24.8
17.3
Mean ± S.E.
12.39±1.75+
9.61±1.44
7.23±1.01
3
According to
EOS (1996) *
No.
%
3
30
1
10
Zero
Zero
According to
FDA (2001) **
No.
%
4
40
3
30
2
20
* EOS (1996) → 20 mg/100 gm
** FDA (2001) → 10 mg/100 gm
No.: Number of unaccepted samples
+ Significant differences (P < 0.05)
Table (3): Concentration of tyramine (mg/100gm) in the examined samples of ready to
eat chicken products and their acceptability according to EOS (1996)
and FDA (2001) (n=10)
Unacceptability
Tyramine
Samples
Shiesh tawook
Shawerma
Chicken panee
(mg/100gm)
Min.
4.1
3.6
3.0
Max.
28.3
25.7
21.4
Mean ± S.E.
15.32±2.19+
10.73±1.40
9.94±1.16
According to
EOS (1996) *
No.
%
2
20
2
20
1
10
According to
FDA (2001) **
No.
%
5
50
4
40
5
50
*EOS (1996) → 20 mg/100 gm
** FDA (2001) → 10 mg/100 gm
No.: Number of unaccepted samples
+ Significant differences (P < 0.05)
Table (4): Concentration of putrescine (mg/100gm) in the examined samples of ready
to eat chicken products and their acceptability according to EOS (1996)
and FDA (2001) (n=10)
Unacceptability
Putrescine
Samples
Shiesh tawook
Shawerma
Chicken panee
(mg/100gm)
Min.
2.2
1.6
1.7
Max.
20.7
16.3
14.2
Mean ± S.E.
8.25±1.12+
5.69±0.83
4.54±0.65
According to
EOS (1996) *
No.
%
1
10
Zero
Zero
Zero
Zero
According to
FDA (2001) **
No.
%
3
30
2
20
1
10
* EOS (1996) → 20 mg/100 gm
** FDA (2001) → 10 mg/100 gm
No.: Number of unaccepted samples
+ Significant differences (P < 0.05)
Table (5): Concentration of tryptamine (mg/100gm) in the examined samples of ready to
eat chicken products and their acceptability according to EOS (1996) and
FDA (2001) (n=10)
Unacceptability
Tryptamine
Samples
Shiesh tawook
Shawerma
Chicken panee
(mg/100gm)
Min.
2.0
1.3
1.1
Max.
12.5
11.3
10.4
Mean ± S.E.
5.56±0.77NS
4.97±0.63
4.70±0.68
According to
EOS (1996) *
No.
%
Zero
Zero
Zero
Zero
Zero
Zero
According to
FDA (2001) **
No.
%
2
20
1
10
1
10
* EOS (1996) → 20 mg/100 gm
** FDA (2001) → 10 mg/100 gm
NS= Non significant difference
No.: Number of unaccepted samples
N. B.: All the examined samples of ready to eat chicken products did not
exceed the permissible limits of EOS (1996).
4
Discussion
The determination of biogenic amines is important not only because of their
toxicity (Edwards and Sandine, 1981 and Taylor, 1986), but also because of their
potential use as quality markers (Ruiz – Capillas and Jimenéz – Colmenero, 2004
and Balamatsia et al., 2006).
The results shown in table (1) revealed that APC (cfu/gm) in the examined
samples of shiesh tawook, shawerma and chicken panee ranged from 1.9x104 to
2.7x107; 1.4x104 to 7.0x106 and 9.8x103 to 3.8x106, with mean values of 5.23x106 ±
1.17x106; 1.81x106 ± 0.33x106 and 4.69x105 ± 1.02x105, respectively. While, the
concentration of biogenic amines (mg/100gm) in such examined samples ranged from
2.5 to 28.3; 1.3 to 25.7 and 1.1 to 18.3, with mean values of 9.86 ± 1.35; 7.50 ± 1.08
and 6.61 ± 0.79, respectively.
The APC of the examined samples of ready to eat chicken products reflect
probable post – processing cross contamination, since most microorganisms are
expected to be inactivated during thermal processing (Apostolos et al., 2006).
In general, the biogenic amines content increased earlier and more rapidly in
chicken meat due to the presence of shorter muscular fibers in chicken, consequently,
the presence of proteins with shorter chains, facilitating attack by proteolytic enzymes
and increasing quantities of amino acid precursors for the biosynthesis of biogenic
amines (Vinci and Antonelli, 2002 and Allen et al., 2004).
In general, there were great fluctuations of biogenic amines content among
types of products and in the same type of the product. These differences depend on
many variables as the quali – quantitative composition of microflora, the chemico –
physical variables, the hygienic procedure adopted during processing, the availability
of precursors, the amount of meat used, types of ingredients added and the quality of
the raw material (Silva and Glória, 2002 and Suzzi and Gardini, 2003).
It was observed that there was a significant correlation between APC and the
concentration of biogenic amines in the examined samples of sheish tawook and
chicken panee, while a high significant correlation in the examined shawerma
samples. This result is in agreement with the results of Suzzi and Gardini (2003) and
Ntzimani et al. (2008) who recorded that high microbial counts, often unavoidably
lead to considerable accumulation of biogenic amines, especially histamine, tyramine,
putrescine and tryptamine, but it is not in agreement with Ayhat et al. (2000) who
reported that there was no correlation between the number of isolates and histamine
production by Enterobacteriaceae strains in culture medium.
Table (2) showed that the concentration of histamine (mg/100gm) in the
examined samples of shiesh tawook, shawerma and chicken panee ranged from 2.9 to
26.2; 2.1 to 24.8 and 1.8 to 17.3, with mean values of 12.39 ±1.75; 9.61 ± 1.44 and
7.23 ±1.01, respectively. Significant differences (p < 0.05) were reported between
such examined samples as a result of their histamine content. Comparing the obtained
results with the permissible limits recommended by EOS (1996) for histamine level,
none of the examined chicken panee samples exceeded such permissible limits, while
30% and 10% of the examined shiesh tawook and shawerma samples, respectively,
exceeded such permissible limits. However, on comparing the obtained results with
the permissible limits recommended by FDA (2001) for histamine level, 40%, 30%
and 20% of the examined samples of shiesh tawook, shawerma and chicken panee,
respectively, exceeded such permissible limits.
The obtained results were lower than Ntzimani et al. (2008) who recorded that
the histamine concentration in smoked turkey breast fillets was 11.9 mg/100gm. The
high level of histamine in the examined sheish tawook samples may be attributed to
5
the unfavorable temperature of processing, the presence of additives as pepper,
tomatoes and other spices which play an important role in growth and multiplication
of such histamine forming microorganisms (Fonberg – Broczek and Sawilska –
Rautenstrauch, 1995), inadequate decrease in pH and using raw materials of low
quality (Eerola et al., 1998 and Bover – Cid et al., 2000). However, the lowest
histamine concentration in the examined chicken panee samples may be due to using
large slices of chicken meat which constitute a protective layer from the surface
microorganisms to penetrate the meat and cause degradation of amino acids (Fonberg
– Broczek and Sawilska – Rautenstrauch, 1995).
Histamine poisoning is a chemical intoxication of short incubation period (30
minutes to 1 hour). It is often manifested by a wide variety of symptoms as urticaria,
oedema, localized inflammation, rash (Jean et al., 2001), nausea, vomition, diarrhea,
abdominal cramps, hypotension, headache, palpitation, tingling, flushing, oral
burning, bronchospasm, suffocation, severe respiratory distress and sweating (Hálasz
et al., 1994 and Maijala and Eerola, 2002).
Table (3) showed that the concentration of tyramine (mg/100gm) in the
examined samples of shiesh tawook, shawerma and chicken panee ranged from 4.1 to
28.3; 3.6 to 25.7 and 3.0 to 21.4, with mean values of 15.32 ± 2.19; 10.73 ± 1.40 and
9.94 ± 1.16, respectively. Significant differences (p < 0.05) were reported between
such examined samples as a result of their tyramine content. Comparing the obtained
results with the permissible limits recommended by EOS (1996) for tyramine level,
20%, 20% and 10% of the examined shiesh tawook, shawerma and chicken panee
samples, respectively, exceeded such permissible limits. However, on comparing the
obtained results with the permissible limits recommended by FDA (2001) for
tyramine level, 50%, 40% and 50% of the examined samples of shiesh tawook,
shawerma and chicken panee, respectively, exceeded such permissible limits.
Nearly similar results were obtained by Balamatsia et al. (2006), while lower
results were reported by Silva and Glόria (2002) and higher results were obtained by
Rokka et al. (2004) who recorded that the mean value of tyramine level in chicken
cuts was 130 mg/kg and this result was attributed to high numbers of APC (106 – 107
cfu/gm), where accumulation of tyramine at bacterial numbers above 106 cfu/gm has
been reported in different types of meat. Therefore tyramine should be proposed as a
quality indicator of meat (Yano et al., 1995 and Pereira et al., 2001)
The higher concentration of tyramine in the examined samples of sheish tawook
may be due to the higher temperature which favored proteolytic and decarboxylase
activities of microorganisms resulting in increased tyramine concentrations (Bover –
Cid et al., 2000). Also, the addition of acidic materials to sheish tawook as onion
juice lowers pH of the product, so activating the acidic bacteria to form biogenic
amines. This result is supported by the theory that the formation of biogenic amines is
a protective mechanism of bacteria against acidic environments (Maijala, 1994).
However, low levels of tyramine in the examined shawema and chicken panee
samples may be due to the absence of tyrosine – decarboxylase enzymes and / or non
– expression of this activity under specific storage conditions (Balamatsia et al.,
2006).
The presence of other biogenic amines can potentiate the negative effect of
tyramine on human health (Komprda et al., 2001). Tyramine acts mainly indirectly
by releasing noradrenalin from the sympathetic nervous system which causes an
increase of blood pressure by peripheral vasoconstriction and by increasing the
cardiac output. Tyramine also dilates the pupils, dilates the peripheral tissue, causes
6
lacrimation and salivation, increases respiration and increases the blood sugar
(Joosten, 1988).
Regarding to table (4), the concentration of putrescine (mg/100gm) in the
examined samples of shiesh tawook, shawerma and chicken panee ranged from 2.2 to
20.7; 1.6 to 16.3 and 1.7 to 14.2, with mean values of 8.25 ± 1.12; 5.69 ± 0.83 and
4.54 ± 0.65, respectively. Significant differences (p < 0.05) were reported between
such examined samples as a result of their putrescine content. Comparing the obtained
results with the permissible limits recommended by EOS (1996) for putrescine level,
none of the examined shawerma and chicken panee samples exceeded such
permissible limits, while 10% of the examined shiesh tawook exceeded the
permissible limits of putrescine. However, on comparing the obtained results with the
permissible limits recommended by FDA (2001) for putrescine level, 30%, 20% and
10% of the examined samples of shiesh tawook, shawerma and chicken panee,
respectively, exceeded such permissible limits.
Nearly similar results were obtained by Bover – Cid et al. (2000) and
Saccani et al. (2005) who reported that the mean value of putrescine level in
processed meat was 23 mg/kg, Eliassen et al. (2002) (in grilled breast 2 mg/kg) and
Patsias et al. (2006) (in fried breast 0.7 mg/kg).
The high concentration of putrescine in the examined samples of shiesh
tawook indicated inappropriate treatment, poor hygienic levels of manufacturing
process, using raw materials of poor quality (Kalač, 2006) and increased microbial
contamination (Ruiz – Capillas et al., 2004 and Krausová et al., 2006). Therefore,
Putrescine concentration may be considered as the limit for spoilage initiation
(Apostolos et al., 2006) and objective indicator of acceptability of ready to eat
chicken products (Pereira et al., 2001).
Nevertheless, putrescine could be useful for post – operation patients, during
wound healing and for the growth, maturation and regeneration of the intestinal
mucosa of children and adults (Deloyer et al., 2001 and Deloyer et al., 2005).
Table (5) showed that the concentration of tryptamine (mg/100gm) in the
examined samples of shiesh tawook, shawerma and chicken panee ranged from 2.0 to
12.5; 1.3 to 11.3 and 1.1 to 10.4, with mean values of 5.56 ± 0.77; 4.97 ± 0.63 and
4.70 ± 0.68, respectively. Significant differences (p < 0.05) were reported between
such examined samples as a result of their tryptamine content; none of the examined
samples of ready to eat chicken products exceeded the permissible limits
recommended by EOS (1996). However, in comparing the obtained results with the
permissible limits recommended by FDA (2001) for tryptamine level, 20%, 10% and
10% of the examined samples of shiesh tawook, shawerma and chicken panee,
respectively, exceeded such permissible limits.
Tryptamine leads to severe headache, increased heart rate, fever, nausea,
flushing, vomition, vision disturbances and hypertension (Maijala and Eerola,
2002).
As an overall conclusion, the concentration of biogenic amines correlated well
with the bacterial load of the examined ready to eat chicken products. Since biogenic
amines are metabolites of microbial activity and resistant to heat treatment (Glória et
al., 1999). So the profile of biogenic amines could be an important index in quality
assurance of fresh and processed chicken meat (Bauer, 2006) and may be used as
chemical indicators of chicken meat spoilage (Ntzimani et al., 2008). They have been
considered as a freshness marker or as a bad conservation marker or as indicator of
the microbial quality (Rokka et al., 2004), reflecting the hygienic quality of the raw
material used and the hygienic conditions prevalent during its processing (Silva and
7
Glόria, 2002 and Coïsson et al., 2004). In particular, the study of biogenic amines
quantities in meat as a function of conservation time could be a useful tool to control
meat spoilage (Vinci and Antonelli, 2002), however the complexity of food matrix,
the presence of potential interferences and the occurrence of several biogenic amines
simultaneously are typical problems encountered in the analysis of food for biogenic
amines.
So, we confirm the importance of biogenic amines control as an important tool to
establish better conditions of preservation of chicken products during their shelf life.
Therefore, the greatest emphasis in the prevention of the formation of the biogenic
amines should be placed on the high quality of used raw materials, the control of
thawing, storage time and temperature of raw materials, the education on hygienic
handling and manufacturing of raw materials, on the maintaining of hygienic
standards during manufacturing process and the proper control of the individual
technological steps.
As well as, some microbial isolates may be added to degrade biogenic amines in
order to prevent the presence of hazardous levels of amines in the final product
(Leuschner and Hammes, 1998), but more information is needed to determine the
effects of these treatments on organoleptic properties and their possible technological
consequences. A PCR approach for the identification of decarboxylase genes in
microbial strain would be helpful to complete the present study.
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‫‪46.‬‬
‫‪47.‬‬
‫‪48.‬‬
‫‪49.‬‬
‫الملخص العربى‬
‫العالقة بين محتوى األمينات الحيوية والحمل البكتيري‬
‫لبعض منتجات الدواجن الجاهزة لألكل‬
‫جيهان سيد أحمد عفيفى‪ ,‬ريهام عبد العزيز أمين‬
‫قسم مراقبة األغذية – كلية الطب البيطرى بمشتهر – جامعة بنها‬
‫إن للحوووم الوودواجن أهميووة كبيوورة فووغ غووذام المسووتهلت لمووا نحتويووع موون قيمووة عاليووة موون األحمووا األمينيووة‬
‫والوودهون والفيتامينووات والمعوواتن والتووغ بوودورها نوووحر علووى ووحة وحيويووة المسووتهلت ونعتبوور أيم وا ك موون أك وور‬
‫مصاتر التلوث بالميكروبات التغ نساعد على نحويل األحموا األمينيوة الموجووتة فوغ اللحووم إلوى مووات أ ورى‬
‫نسمى باألمينات الحيوية والتوغ نووحر علوى وحة المسوتهلت بشوكل طيور حينموا نتجواوا الحودوت المسومو بهوا‬
‫لتواجدها فغ هذه المنتجات ‪.‬‬
‫واوو‬
‫ولذلت أجريوت هوذه الدراسوة علوى عودت ‪ 30‬عينوة مون منتجوات الودواجن الجواهزة لألكول ونشومل الشوي‬
‫والشاورمة والبانيع من مطواعم مختلفوة بمحواف تغ الوليوبيوة والةربيوة وقود أونوحت النتواوس أن متوسو نركيوز‬
‫الهسوووتامين ل التيووورامينل البيونرسوووين والتربتوووامين مجوووم ‪100‬جم)هوووو ‪1.75 + 12.39‬ل ‪ 2.19 + 15.32‬ل‬
‫ووواوو بينموووا كانوووت ‪1.44 +9.61‬ل ‪ 1.40 + 10.73‬ل‬
‫‪ 1.12 + 8.25‬و ‪ 0.77 + 5.56‬فوووغ عينوووات الشوووي‬
‫‪ 0.83 + 5.69‬و ‪ 0.63 + 4.97‬فغ عينات الشاورمة وأ يرا ك كانوت ‪ 1.01 + 7.23‬ل ‪ 1.16 + 9.94‬ل ‪+ 4.54‬‬
‫واوو هوغ‬
‫‪ 0.65‬و ‪ 0.68 + 4.70‬فغ عينات البانيع على التوالغ ‪ .‬ومن هذه النتاوس انمح أن عينات الشوي‬
‫أك ر منتجات الدواجن احتوام على نلت األمينات الحيوية السامة موارنة بمنتجات الشاورمة والبانيع‬
‫وبموارنة النتاوس بالحدوت المسمو بها ‪20‬مجم ‪100‬جم) بالموا وفات الوياسوية المصورية ‪ )1996‬كموا وجود‬
‫اوو والشاورمة والبانية على الترنيب قود ااتت عون الحودوت‬
‫أن ‪ %20‬ل ‪ %20‬و ‪ %10‬من عينات الشي‬
‫المسمو بها للهستامين ‪ .‬بينما على الجانب اآل ر كانت جميع العينات فغ حدوت النسب المسومو بهوا بالنسوبة‬
‫اوو أعلى مون الحودوت المسومو بهوا‬
‫لتركيز التربتامين‪ .‬وقد احتوت فو ‪ %30‬و ‪ %10‬من عينات الشي‬
‫للهستامين والبيونرسين ‪20‬مجم‪ )%‬على الترنيب ‪ .‬وأيما ك قد نم تراسوة العالقوة بوين الحمول البكتيوري ونركيوز‬
‫األمينات الحيوية لهذه المنتجات‪.‬‬
‫وأ يرا ك نم تراسة األهمية الصحية لهذه األمينات الحيوية ومدى نأحيرها على وحة المسوتهلت وكيفيوة الحود مون‬
‫نكوينها وأحرها المارة ‪.‬‬
‫‪11‬‬