ABSTRACT
Contents 12.1 Introduction ................................................................................................................... 400
12.1.1Biogenic Amines: Origin and Classification....................................................... 400 12.1.2Relevance of Biogenic Amines in Food............................................................... 400
12.2Biogenic Amines in Meat and Meat Products................................................................ 402 12.2.1Aminogenic Microorganisms Associated with Meat
and Meat Products............................................................................................. 402 12.2.2Occurrence of Biogenic Amines in Meat and Meat Products............................. 402
12.2.2.1Fresh Meat and Fresh Meat Products................................................... 402 12.2.2.2Cooked Meat Products........................................................................ 403 12.2.2.3Cured Meat Products........................................................................... 403 12.2.2.4Fermented Meat Products.................................................................... 403
12.2.3Biogenic Amine Index........................................................................................ 404 12.2.3.1Biogenic Amines to Evaluate the Loss of Meat Freshness..................... 404 12.2.3.2Biogenic Amines to Monitor the Hygienic Quality
of Raw Materials in Meat Products...................................................... 405 12.3Determination of Biogenic Amines in Meat and Meat Products.................................... 406
12.3.1Biogenic Amine Extraction and Cleanup........................................................... 406 12.3.2Analytical Procedures to Detect and Quantify Biogenic Amines....................... 407
12.3.2.1Chromatographic Quantification Procedures....................................... 407 12.3.2.2Rapid Screening Procedures................................................................. 409
References................................................................................................................................414
12.1 Introduction 12.1.1 Biogenic Amines: Origin and Classification Biologically active amines, also known as biogenic amines, are nitrogenous compounds of basic nature that show biological activity. ey are synthesized and degraded by animal, plant, and microbial metabolisms, and consequently are found in a wide variety of food products [1-3]. On the basis of their chemical structure, the biogenic amines most commonly found in food are grouped as
