Changes of yolk biogenic amine concentrations during storage of shell hen eggs

• Published in: Food chemistry 2009-09, Vol.116 (1), p.340-344
• Main Authors: Ramos, Bárbara, Pinho, Olívia, Ferreira, I.M.P.L.V.O.
• Format: Article
• Language: English
• Subjects: Biogenic amines; Biological and medical sciences; Egg; Egg and egg product industries; egg yolk; egg yolk composition; food analysis; food contamination; Food industries; food storage; freshness; Fundamental and applied biological sciences. Psychology; Shelf-life; Storage; storage quality; storage temperature; Time; Yolk
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.02.015

The RP-HPLC/UV method, using dabsyl derivatization, optimised for the determination of biogenic amines in egg yolk, was appropriate for quantification of putrescine, cadaverine, histamine, ethylamine, propylamine, ethanolamine, tyramine, tryptamine, spermine, spermidine, phenylethylamine. Detection limits ranged between 0.05 and 0.06 mg of biogenic amine/kg of egg yolk. Two experiments using, respectively, farm and avian eggs were conducted to evaluate yolk biogenic amine concentrations of fresh and stored eggs, and to explain the effect of temperature and time of storage in the levels of biogenic amines during egg shelf-life. Only five of the 11 biogenic amines under study were detected: putrescine, cadaverine, propylamine, ethylamine and ethanolamine. Storage time during shelf-life presented a significant effect on the levels of the five amines ( p < 0.01). On the contrary, storage temperature did not presented a significant effect on the levels of the mentioned amines, p > 0.01. The significant reduction of biogenic amine concentration during the shelf-life justified the application of a multiple linear regression using stepwise method to estimate the storage time. The regression equation was applied with success to confirm the storage time of farm eggs and avian eggs that were stored at two different temperatures.