Spoilage Detection with Biogenic Amine Biosensors, Comparison of Different Enzyme Electrodes

Beáta Bóka, Nóra Adányi, Diána Virág, Marek Sebela, Attila Kiss

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46 Citations (Scopus)

Abstract

Three enzyme based amperometric biosensors for biogenic amines were applied for meat spoilage monitoring. With diamine oxidase (EC 1.4.3.6), the total biogenic amine content was measured. Monoamine oxidase A (EC 1.4.3.4) was used for determination of tyramine, tryptamine and phenylethylamine content. Putrescine was selectively detected with putrescine oxidase (EC 1.4.3.10). The enzymes were separately co-immobilized on graphite electrodes with peroxidase and Os mediator (PVI7-dme-Os). A fast extraction method using special centrifugal separator was applied for pork and fish samples stored at different conditions. Although partial extraction was achieved, the results correlate with total biogenic amine content measured by HPLC method.

Original languageEnglish
Pages (from-to)181-186
Number of pages6
JournalElectroanalysis
Volume24
Issue number1
DOIs
Publication statusPublished - Jan 1 2012

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Keywords

  • Amine oxidases
  • Biosensors
  • Electrochemistry
  • Enzymes
  • Meat freshness

ASJC Scopus subject areas

  • Analytical Chemistry
  • Electrochemistry

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