- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
Effect of Sodium Chloride on Some Biogenic Amines in Beef Meat | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 1, Volume 28, Issue 1, 2015, Pages 95-102 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2015.124828 | ||
| Authors | ||
| Aum-elbashar H. Jasim; Alaa. M. Sdkhan | ||
| Abstract | ||
| The study included preparation of biogenic amines extracts from veal beef and study the effect of treatment with sodium chloride 3% and 5% . samples preserved for 7 days and the concentrations of amines were measured during periods of storage (1,4 and 7 days) using a High-Performance Liquid Chromatography (HPLC) in the presence of standards of biogenic amines, which included histamine , cadaverine , spermine , spermidine , puterscine and tyramine. As for the effect of the salt, the results showed that the concentration of salt have a clear effect on the presence of biongenic amines, when we use 3% NaCl, concentration of histamine ranged from 0.738 mg / kg to 1.836 mg / kg, cadaverine was not observed in the first day but it was found in the seventh day, 1.845 mg / kg and spermine ranged from 0.174 mg / kg to 3.907 mg / kg, and spermidine from 0.487 mg / kg to 4.070 mg / kg, and putrescine from 0.004 mg / kg to 1.931 mg / kg, and tyramine from 0.095 mg / kg to 0.544 mg / kg, whileat 5% sodium chloride, concentration of histamine was ranged from 0.306 mg / kg to 0.522 mg / kg, cadaverine was not observed in the first day but in the seventh day it was 0.049 mg / kg, spermine ranged concentration was 0.189 mg/ kg to 0.338 mg / kg, spermidine from 0.197 mg / kg to 1.087 mg / kg, putrescine from 0.0007 mg / kg to 1.080 mg / kg, and tyramine from 0.055 mg / kg to 0.095 mg / kg these were for the first and seventh days. | ||
| Keywords | ||
| biogenic amines; sodium chloride; fresh beef meat; HPLC | ||
|
Statistics Article View: 180 PDF Download: 113 |
||