Abstract
The inhibitory effect of a ground spices- mixture consisted equally of cumin, coriander, black pepper and red pepper on the formation of biogenic amines (cadaverine, histamine and putrescine) were determined by using TLC in a total of 40 samples of minced meat
stored at different temperatures for various periods. The examined samples were divided into 4 groups ( n=10 ) according to the concentration of spices; one group without spices (0.0%) and other three groups contained 0.1%, 0.3% and 0.5% of spices- mixture and the biogenic amine contents were detected under 3 conditions; at room temperature without storage (0 day), at 4ºC for 1day and at –5ºC for 14 days.
The chromatographic analysis exhibited higher level of putrescine (21.2 mg /100 gm ±0.47), followed by histamine (11.1 mg /100 gm ±0.34) and cadaverine (9.4 mg /100 gm ±0.47) in the examined samples at room temperature before storage and without spice mixture. Slight inhibitory effect obtained when examined samples mixed with spices and stored at 4ºC for 1 day, specially with 0.5% spices; putrescine (19.2 mg /100 gm ±0.83), histamine (8.1 mg /100 gm ±0.63) and cadaverine (8.1 mg /100 gm ±0.76) .However, great inhibitory effect on the formation of putrescine (12.3 mg /100 gm ±0.62), histamine (6.2 mg /100 gm ±0.93) and cadaverine (5.8 mg /100 gm ±1.08) was achieved after mixing the minced meat samples with 0.5% spices and stored at –5ºC for 14 days.
Higher frequencies; 6(60%), 8(80%), 10(100%) recovered in the non spiced samples of minced meat without storage that contained cadaverine, histamine and putrescine levels more than that recorded by FDA (2001) regulatory limit (10 mg / 100 gm), respectively. While, lower frequencies; 0(0%), 1(10%) and 3(30%) were
found in samples mixed with spices (0.5%) conjugated with storage temperature of -5ºC for 14 days for their three amines- contents more than this limit, respectively.
According to (EOS, 1996), neither of all the samples contained cadaverine 0(0%), nor most of them possessed histamine of higher concentration than the permissible limit (20 mg / 100 gm). However, higher incidence; 7 (70%) was revealed in the examined samples of minced meat without spices and stored at 4ºC for 1 day, that contained putrescine level more than the permissible limit. But, no incidence 0 (0%) of all spiced samples mixed with (0.5%) spices and stored at -5º for 14 days, contained putrescine level higher than this permissible limit.
Public health importance of biogenic amines in processed meat and suggested recommendations to inhibit their formation in food and to avoid their harmful effect in food spoilage and intoxication were discussed