The Biochemical Assessment of Imported Frozen Chicken and Detection The Effect of Biogenic Amines on The Meat Quality

  • Hazhaow O. M. Murad University of Sulaimani
  • Bahrouz M. A. Al- Jaff University of Sulaimani
  • Hatem H. Salih University of Baghdad
Keywords: Biogenic Amines, Index Quality, Frozen Chicken, Sensory Evaluation


To assess the quality of imported frozen chicken sold in Sulaimani markets with respect to biogenic amines content and sensory properties, a total of 160 samples of frozen chicken meat belonged to four foreign trademarks were collected in two batches from different parts of Sulaimani city markets. The samples consisted of whole chickens (160 samples- 80 for each batch). HPLC- based detection of Biogenic amines revealed histamine within the acceptable limits in all marks, it ranged 0.00- 0.22 and 0.00- 0.03 mg/ Kg meat in batches 1 and 2 respectively for the four marks of carcasses. Putrescine, Cadaverine, Spermine and Spermidine were within the ranges reported in literatures for good chicken meat quality in all marks, except in DMIS. The biogenic amines indexes for all marks were within the acceptable limits except for DMIS, which significantly differed from the others.  The sensory evaluation (organoleptic evaluation) of carcasses revealed highest scores gained by Gedik for all categories then by Sadia and Frinal, while DMIS had the lowest with the presence of significant differences among marks.

Author Biographies

Hazhaow O. M. Murad, University of Sulaimani

Dept. of Microbiology, College of veterinary medicine, University of Sulaimani, Alsulaimaniya, Kurdistan – region, Iraq.

Bahrouz M. A. Al- Jaff, University of Sulaimani

Dept. of biology, faculty of science, University of Sulaimani, Alsulaimaniya, Kurdistan - region, Iraq.

Hatem H. Salih, University of Baghdad

Dept. of animal science, college of agriculture, University of Baghdad, Iraq.


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How to Cite
Murad, H., Al- Jaff, B., & Salih, H. (2013). The Biochemical Assessment of Imported Frozen Chicken and Detection The Effect of Biogenic Amines on The Meat Quality. Science Journal of University of Zakho, 1(2), 452-462. Retrieved from
Science Journal of University of Zakho

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