Content of biogenic amines and polyamines in mutton.

The aim of the bachelor thesis was to determine content of biologically active biogenic amines and polyamines in mutton and lamb meat. There are not too many consumers of mutton in the Czech Republic. This kind of meat is consumed mostly during Easter, while in Anglo-Saxon countries it has been a sought-after food resource. World{\crq}s mutton yearly consumption has been about 2 kg per capita. In the Czech Republic it is only 0.4 kg. Meat of slaughter animals is rich in biogenic amines and polyamines, especially in spermine (SPM) and spermidine (SPD). Their contents in beef, pork and chicken meat have been determined previously. Literature data on mutton and lamb has been lacking for polyamines and information on biogenic amines has been very scarce. Liquid chromatography method in UPLC arrangement was used for the determination of putrescine (PUT), cadaverine (CAD), tyramine (TYR), phenylethylamine (PEA), histamine (HIM), tryptamine (TRM), SPD and SPM, the amines with considerable biological effects. Mutton and lamb loin (19 and 20, respectively) and leg (17 and 20, respectively) were analysed 24 hours after slaughter The samples originated from various minor breeders and they were hybrids of several breeds. The highest mean content was determined in mutton leg (32.53, 5.91 and 2.45 mg kg-1 of SPM, SPD and PUT, respectively), followed by lamb leg (17.25, 4.22 and 2.04 mg kg-1 of SPM, SPD and PUT, respectively). The respective mean contents in mutton loin were 17.22, 3.99 and 2.38 mg kg-1 and those in lamb loin 16.54, 5.08 and 2.11 mg per kg. Lamb loin was the only meat with detected TYR. Histamine was present only at trace levels, amines TRM, PEA and CAD were not detected in any samples. The determined contents are comparable with published data for beef and pork