Table 2.

Contents of biogenic amines (HIS: histamine, TYR: tyramine, PUT: putrescine, CAD: cadaverine, BAI: biogenic amine index, SPM: spermine, SPD: spermidine, and PHM: β-phenylethylamine) in chicken meat during storage under different storage conditions (mg/kg).

Sample	Storage Conditions	Day	HIS	TYR	PUT	CAD	BAI	SPM	SPD	PHM	Source
Chicken breast	Air	1	ND–1.48	ND–1.3	0.8–58.3	ND–19.8	0.8–80.88	38.8–53.3	7.9	ND	[7,19,24,46]
		3	4.2–6.2	3.2–5.5	1.1–2.7	1–24.8	9.5–39.2	60.2	6.3	ND
		5	2.3–7.7	4.1–5.7	1.8–75.5	10.5–10.5	18.7–99.5	41.4–63.7	5.7–7.3	1.6
		7	16.7	3.8	49.5	3.8	73.8	53.2	7.6	4.3
		9	9.4	130.5	207	91.1	438	77.4	7.5	4.7
		14	8.6	2.9	300.3	160.6	472.4	37.1	5	NA
		17	19.2	4	409.6	252.7	685.5	36.6	4.8
	MAP	1	ND	ND–0.3	ND–48	ND–8.5	ND–56.8	17.7–56.6	7.5–13.2	NA	[7,15]
		3	ND	ND	ND	ND	ND	17.3	7.3–7.6
		5	ND	1.4	58.4	25.4	85.2	39.2	11.6
		8	ND	2.3	65.3	30.8	98.4	38.3	10.7
		9	1.8	ND–1.9	26.4–72.5	8.5–21.7	36.7–104.2	16.0–39.2	5.9–10.7
		14	1.6–14.5	ND–6.0	29.8–248.9	9.5–120.6	40.9–390	37.3	8.7
		17	26.8	8.9	354	223.7	613.4	31.5	7.8
Chicken legs	Air	1	ND	3.7	0.3	1.6	2.03	46.6	6.8	0.4	[19]
		3	4.4	4.4	1.3	3.4	13.6	92.4	15.3	0.1
		5	5.4	6.4	7.8	3.6	23.1	70.5	9.1	10.3
		7	11.9	7.2	13.7	6	38.9	84.7	8.2	5.9
		9	8.3	46.7	163.6	40.3	259.1	68.9	9.6	2.5
Quail breast	Air	1	NA	356.8	ND	ND	NA	9.4	7.1	NA	[8]
		3		272.3	2.4	ND		5.1	6.8
		5		177.9	5.8	3.8		2.2	6.7
		7		106.7	9.2	7.0		1.8	6.6
		9		93.5	13.9	10.1		1.8	6.6
		11		50.6	11.9	19.6		1.5	6.5
		13		28.2	15.9	17.7		1.5	6.3
		15		20.6	17.0	16.6		1.5	6.3
		17		1.7	17.7	16.3		ND	6.3
Duck breast	Air	1	NA	135.5	0.2–3.4	ND	NA	10.4–49.4	7.7–10.5	NA	[8,46]
		3		92.1	0.4	ND		9.8	6.4
		5		49.9	31.0	4.4		7.5	6.8
		7		27.0	34.7	4.3		1.8	7.2
		9		13.0	54.8	4.2		1.5	6.3
		11		8.5	18.2	3.8		1.5	6.3
		13		4.4	13.2	3.3		1.5	6.4
		15		3.9	12.7	1.3		1.5	6.3
		17		2.4	8.2	ND		ND	6.6
Duck thigh	Air	1	NA	NA	3.0	NA	NA	24.1	5.8	NA	[47]
Duck liver	Air	1			5.2			70.0	30.9

ND—not detected; NA—not analysed/not available.