DEMONESTRATION OF BIOGENIC AMINES IN FAST FOODS

Faten S. Hassanien, Hassan, M.A., Amany M. Salem and El-Wakeel, M.E.

Abstract

Ninety random samples of fast food (fried and grilled meat, chicken and fish) were used to analyze biogenic amines (histamine, tyramine and putrescine) by using HPLC. The obtained results revealed that the average concentrations of histamine, tyramine and putrescine for fried meat meals were 5.26±0.39, 12.65±0.81, 6.77±0.28 respectively, 8.94±0.31,16.29±0.97,7.95±0.46, respectively for grilled meat, 9.71±0.48, 7.98±0.57, 9.45±0.51, respectively for fried chicken, 11.25±0.59, 9.83±0.60, 13.08±0.89, respectively for grilled chicken, 14.05±0.82, 11.12±0.65, 8.18±0.39, respectively for fried fish and 18.43±1.04, 14.51±0.78, 10.37±0.64, respectively for grilled fish with interaction 3.12, 3.25 and 1.15 for histamine, tyramine and putrescine, respectively.

Key words

Biogenic amines, Fast food, Histamine, Putrescine, Tyramine