# Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat
###### Abstract  
Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions in the body. However, an excessive amount can be toxic, especially for individuals taking monoamine oxidase (MAO) and diamine oxidase (DAO) inhibitors. They primarily form in products rich in amino acids, the primary substrates for BA formation. The aim of this study was to determine the formation of BAs and their precursor amino acids in chicken breast and leg muscles stored under chilling conditions. Analyses of BA and AA determinations were conducted on days 1, 3, 5, 7, and 10 of muscle storage. There was a noted increase in BAs with the storage of both muscle types (\(p<0.05\)). Distinct levels of BAs were detected (\(p<0.05\)) in the muscles, except for putrescine (\(p>0.05\)). Interactions emerged between the two factors for various BAs, including histamine (\(p=0.001\)), tyramine (\(p<0.001\)), BAI index (\(p<0.001\)), tryptamine (\(p<0.001\)), agmatine (\(p=0.001\)), spermidine (\(p<0.001\)), TOTAL BA-1 (\(p<0.001\)), and TOTAL BA-2 (\(p=0.016\)). There was no evident interaction between the type of meat and storage time concerning amino acid content (\(p>0.05\)). Correlations in breast muscles were observed for biogenic amine-amino acid pairs such as putrescine-ornithine (r \(=-0.57\)) (\(p<0.05\)), spermidine-ornithine (r \(=-0.73\)) (\(p<0.05\)), and phenylethylamine-phenylethylalanine (r \(=-0.50\)) (\(p<0.05\)). In leg muscles, significant correlations were found for histamine-histidine (r \(=-0.87\)) (\(p<0.05\)), putrescine-ornithine (r \(=-0.96\)) (\(p<0.05\)), and phenylethylamine-phenylethylalanine (r \(=-0.65\)) (\(p<0.05\)). The results obtained can be used in the future to estimate the levels of BAs with knowledge of the levels of individual amino acids and inversely. chicken meat; biogenic amines; amino acids; correlation 2023  
Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat  
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taking antidepressants and drugs from the monoamine oxidase (MAO) and diamine oxidase (DAO) groups. Furthermore, excessive amounts of BAs can act as false neurotransmitters, leading to numerous allergic reactions [1; 2]. Biogenic amines are produced through three processes: the decarboxylation of amino acids, the reductive transamination of aldehydes and ketones, and the formation within tissues. The availability of a substrate (precursor) is a determinant for the creation of BAs, as it is from this substrate that the amine originates. Biogenic amines can be categorized based on the structure of the precursor amino acid--aliphatic, aromatic, or heterocyclic--and by the number of bonds between the amino acid residue and the nitrogen atom, such as monoamines, diamines, and polyamines. Putrescine arises from ornithine, tyramine from tyrosine, histamine from histidine, tryptamine from tryptophan, cadaverine from lysine, phenylethylamine from phenylethylalanine, and agmatine from arginine. Spermic and spermidine are derived from arginine and ornithine. Elevated levels of amino acids (AA) can result in significant amounts of BAs, contingent on their content [2; 3; 4; 5]. Poultry meat is one of the most popular products among consumers. Its popularity has been influenced mainly by the lack of religious restrictions and the reduction in the rearing period of chickens, coupled with shifts in rearing methodologies. Presently, chickens are mainly kept in intensive systems in poultry production. Genetic improvement to increase the proportion of breast and leg muscles has led to a change in the structure of the meat, specifically the muscle fibers. Consequently, poultry meat tends to deteriorate quite rapidly. The ongoing proteolysis results in increased levels of free amino acids (FAAs), which serve as precursors of BAs [6; 7].