Simultaneous determination of selected biogenic amines and amino acids in meat using 3-cyano-2-fluoropyridine derivatisation and microwave-assisted extraction.

Biogenic amines (BAs) and their precursor amino acids (AAs) are recognised markers of meat quality and reflect biochemical changes occurring during refrigerated storage. In this study, an analytical procedure combining microwave-assisted extraction (MAE), derivatisation with 3-cyano-2-fluoropyridine (Py-CN), and reversed-phase high-performance liquid chromatography with fluorescence detection (RP-HPLC-Flu) was developed to determine selected BAs and AAs in turkey meat. The method was validated for the analytes included in the final quantitative procedure and showed satisfactory linearity, precision, and recovery. The extraction conditions were optimised using a Box-Behnken experimental design. Although the derivatisation strategy enabled the combined analysis of several BAs and AAs in a single procedure, the determination of spermine and spermidine was limited due to the formation of multiple derivatisation products and insufficient chromatographic resolution. The validated method was subsequently applied to evaluate changes in BA and AA profiles in turkey meat coated with chitosan films, with and without carnosic acid, over storage. The concentrations of selected BAs increased in all samples over storage, whereas chitosan-based coatings modified their accumulation. Compared with uncoated meat, the coatings reduced the accumulation of several quality-related biogenic amines and resulted in more favourable biogenic amine index (BAI) values, although the extent of this effect depended on the individual amine. The combined assessment of selected BAs and their precursor AAs provided complementary insight into storage-related biochemical changes and may serve as a useful approach for evaluating meat quality and comparing preservation strategies.