Determination of volatile biogenic amines in muscle food products by ion mobility spectrometry

The extent of spoilage of muscle food products was determined through measurement of volatile biogenic amines that emanated from food samples. The release of the amines was enhanced by addition of a few drops of an alkaline solution and the amines were monitored by ion mobility spectrometry (IMS). The limit of detection of the method for trimethylamine (TMA) was 2 ng and the measurement was completed within <2 min with short and long term reproducibility of 15 and 25%, respectively, for replicate samples. The method provides qualitative information as it distinguishes between different amines, as well as quantitative data for the key compounds. A good correlation was found between the IMS results and the microorganism populations in microbiological cultures. The effects of storage time and temperature and of the type of meat on the formation of biogenic amines were examined, and as expected, the higher the storage temperature the faster the spoilage. Thus, this pilot study shows that the measurement of biogenic amines can serve as an indicator for food spoilage or freshness.