Biogenic amines as bacterial quality indicators in different poultry meat species

César Aquiles Lázaro, Carlos Adam Conte-Júnior, Anna Carolina Canto, Maria Lucia Guerra Monteiro, Bruno Costa-Lima, Adriano Gomes da Cruz, Eliane Teixeira Mársico, Robson Maia Franco

Research output: Contribution to journalArticlepeer-review

77 Scopus citations


Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some microorganisms, this fact can be used to relationship BA as a bacteriological quality indicator. The objective of this work was to determine the relationship between production of BA and microorganisms (total aerobic mesophilic bacteria and Enterobacteriaceae) count in the breasts of five different poultry meats (conventional, free-range, and organic chicken, duck and quail) during storage at 4±1°C for 17 days. All poultry meats showed slight variations in the biogenic amines behavior; on the other hand, the bacterial groups followed a similar trend (a gradual increased, reaching levels ca. >6LogCFUg-1 after the first week of storage) during the storage. Bacterial groups had a good correlation for all BA evaluated in quail; putrescine, cadaverine, spermine and spermidine in free-range chicken; tyramine, spermine and spermidine in conventional chicken; and tyramine and spemine in organic chicken and duck meat. These findings suggest that the usefulness of BA as quality indicators depend on the poultry meat.

Original languageEnglish
Pages (from-to)15-21
Number of pages7
JournalLWT - Food Science and Technology
Issue number1
StatePublished - 1 Jan 2015
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2014 Elsevier Ltd.


  • Bacterial
  • Biogenic amines
  • Poultry meat
  • Quality


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