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Development of Biogenic Amines During Fermentation of Poultry Carcasses

Department of Avian Medicine, College of Veterinary Medicine, The University of Georgia, Athens, GA 30602-4875; Phone: (706) 542-5058; FAX: (706) 542-5630

T. Cai

Department of Food Science, The University of Georgia, Athens, GA 30602

N. Dale

Department of Poultry Science, The University of Georgia, Athens, GA 30602

L. W. Bennett

Diagnostic Laboratory Services, College of Veterinary Medicine, Mississippi State University, Mississippi State, MS 39762

Correspondence: J. E. Sander

The development of selected biogenic amines, including phenethylamine, cadaverine, histamine, tyramine, spermidine, spermine, putrescine, tryptamine, 5-hydroxy-tryptamine, and 3-hydroxy-tyramine, were measured over 70 days of lactic acid bacterial fermentation of whole poultry carcasses. The development of ammonia nitrogen and changes in the concentration of amino acids, including phenylalanine, lysine, histidine, tyrosine, methionine, spermidine, and spermine, were also evaluated. The concentration of amino acids phenylalanine, lysine, and tyrosine decreased significantly during the 70-day fermentation period. The concentration of the following biogenic amines increased during bacterial fermentation: phenethylamine, cadaverine, histamine, tyramine, putrescine, and tryptamine.

Key Words: Amino acids • biogenic amines • poultry carcasses