THE current research article aims to find a safe and quick way to reduce the amount of biogenic amines (BAs) in meat and meat products because, regrettably, high free amino acid levels combined with unsuitable storage and transportation conditions that lead to the formation of serious BAs through bacteriological decarboxylation, which poses serious health risks, particularly allergic reactions brought on by histamine poisoning. In Menofiya Governorate markets in Egypt, 90 samples of raw, chilled chicken breast, thigh, and wing (30 of each) were randomly selected from local poultry selling points in order to determine the presence of several BAs, such as putrescine, tyramine, cadaverine, and histamine, using HPLC. Additionally, a research was carried out to see the ability of Bacillus polymyxa (107 CFU/ml) if it could biodegrade experimentally implanted histamine and tyramine (50 mg/100g) under chilling storage (4OC). Results showed that the greatest BAs levels were found in the wings, followed by the thigh and breast samples, respectively; where, substantial differences (P≤ 0.05) between all of the samples that were analyzed. The results of the B. polymyxa degrading impact showed a considerable decrease in the amounts of histamine and tyramine in chicken fillet samples, with reduction percentages of 71.6% and 76.2% following a 24-hour period of refrigeration, respectively. Based on the results obtained, raw chicken meat parts may be a substantial source of health risks depending on the concentrations of BAs; moreover, the probiotic biodegradation demonstrated a viable and safe method of biocontrolling BAs to prevent BAs health risks.
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