The effect of different levels of ozone and ozonized water on biogenic amines in broiler chicken meat by HPLC

Abstract

Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some microorganisms, this fact can be used to relate BA as a bacteriological quality indicator. This study was aimed to evaluate the effects of an experimental ozone gaseous treatment and production of the biogenic amines’ putrescine and cadaverine. Amines were extracted with perchloric acid, derivative with dansyl chloride, separated using a reversed-phase high-performance liquid chromatographic method, and detected by fluorescence. The results showed that during the 7 days, the amount of putrescine had increased in all four experimental treatments. The highest increase was related to Group 1. The Duncan post hoc test showed that the highest amount of Cadaverine after killing was related to Group 1 (control) with 88.85 mg/kg and the lowest value for Group 2 is 12.03 mg/kg. Also, the results of Duncan’s post hoc test for comparing Cadaverine seven days after slaughter among experimental treatments showed that the highest amount of Cadaverine after slaughter was related to Group 1 (control) with 135.6 mg/kg and the lowest value for the group is 94.83 mg/kg. The results of the test to compare the pH of the treatments showed that the highest amount of pH is for Group 4 and the lowest value for Group 1 (control). The results of this study showed that with increasing ozone gas concentration and decreasing the concentration of water, the biogenic amines’ putrescine and cadaverine in frozen poultry meat decreased. Putrescine and cadaverine levels appeared to be useful to control the effectiveness of the ozone treatment on meat quality and may be useful as a quality index to highlight the loss of poultry meat freshness.