تأثير كلوريد الصوديوم في بعض الأمينات الحيوية في اللحم البقري

الملخص EN

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.