Effect of frozen storage on the content of biogenic amines of the main edible parts of chicken

Chickens' meat, liver and gizzard were frozen at -20C for six months. Biogenic amines histamine, tyramine, tryptamine, cadaverine, putrescine and beta-phenylethylamine as well as trimethylamine, total volatile nitrogen, thiobarbituric acid and ammonia were determined in the fresh state and after three and six months during freezing. Biogenic amines were determined by HPLC as dansylamines. Histamine content was lower than the allowable levels [20 mg/100 g] after six months. Data indicated that tyramine, putrescine and histamine could be the most useful indicators for the frozen storage period in chickens' meat, however, cadaverine is the best one in liver. Tryptamine recorded a marked increase after six months in all tested samples