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Biogenic Amines as Freshness Indicator in Halal and Non-Halal Slaughtered Chicken Meat Using Chromatographic Approach

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dc.contributor.authorMuhammad Nazmin Mohd Yusoffen_US
dc.contributor.authorMuhammad Haziq Jaffrien_US
dc.contributor.authorSyaza Azharien_US
dc.date.accessioned2024-05-30T02:07:17Z
dc.date.available2024-05-30T02:07:17Z
dc.date.issued2020
dc.date.submitted2021-2-4
dc.descriptionMJoSHT2020, Volume 7, Special Issue, eISSN: 2601-0003en_US
dc.description.abstractBiogenic amines are naturally occurring organic bases produced by bacterial decarboxylation of amino acids that have been associated with harmful toxicology effects to humans. The main objective of this work is to investigate the possible role of biogenic amines (BAs) as indicators of spoilage in fresh chicken meat stored at 4°C for 15 days. A reversed-phase high-performance liquid chromatographic method with isocratic elution system is used for the quantification of four biogenic amines (putrescine, histamine, tyramine, cadaverine and spermine as well as spermidine) in chicken meat. Amines were extracted with 5% of trichloroacetic acid (TCA) and derivatised using dansyl chloride. The variation storage time differentiated the chicken meat on the microbiological characteristics. The results obtained shows that histamine, spermidine, tyramine, cadaverine, and putrescine increased slowly while spermine decreased for both chicken breast in halal and non-halal chicken meat. Thus, this BAs could be used as a spoilage index of fresh chicken meat.en_US
dc.identifier.citationMohd Yusoff, M. N., Jaffri, M. H., & Azhari, S. (2020). Biogenic Amines as Freshness Indicator in Halal and Non-Halal Slaughtered Chicken Meat Using Chromatographic Approach. Malaysian Journal of Science Health & Technology, 7(Special Issue). https://doi.org/10.33102/mjosht.v7i.108en_US
dc.identifier.doi10.33102/mjosht.v7i.108
dc.identifier.epage58
dc.identifier.issn2601-0003
dc.identifier.issueSpecial Issue
dc.identifier.spage53
dc.identifier.urihttps://mjosht.usim.edu.my/index.php/mjosht/article/view/108
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/15421
dc.identifier.volume7
dc.language.isoen_USen_US
dc.publisherUniversiti Sains Islam Malaysiaen_US
dc.relation.ispartofMALAYSIAN JOURNAL OF SCIENCE HEALTH & TECHNOLOGYen_US
dc.subjectChicken, Freshness, Biogenic Amines, Trichloroacetic Acid, Dansyl Chlorideen_US
dc.titleBiogenic Amines as Freshness Indicator in Halal and Non-Halal Slaughtered Chicken Meat Using Chromatographic Approachen_US
dc.typeArticleen_US
dspace.entity.typePublication

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