Validation of a Fluorescence Sensor Microtiterplate for Biogenic Amines in Meat and Cheese

SupplementaryMaterial to

Validation of a Fluorescence Sensor Microtiterplate for Biogenic Amines in Meat and Cheese

Gasser M. Khairy a, b, Hassan A. Azab a, Sabry A. El-Korashy a, Zeinab M. Anwar a, Mark-Steven Steinerc, and Axel Duerkopc*

aChemistry Department, Faculty of Science, Suez Canal University, 41522 Ismailia, Egypt.

bChemistry Department, Faculty of Science and Arts, Aljouf University, P.O. Box # 2014, Skaka-41421, Kingdom of Saudi Arabia

cInstitute of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, D-93040 Regensburg, Germany.

* corresponding author: Tel.: (+49) 941-943-4063; E-mail address:

Scheme 1: Schematic of the reaction of a the Py-1 dye with a primary amine to form a strongly fluorescent product.

Figure S1.Plots of the determination of the TAC in spiked meat samples with the sensor microtiterplate after a) one day, b) three days and c) five days of storage.

Figure S2.Gas chromatogram (in SIM mode) of American beef meat after storagefor one day. (Retention time on x-axis, abundance on y-axis.).

Figure S3.Gas chromatogram (in SIM mode) ofAmerican beef meat after storagefor three days. (Retention time on x-axis, abundance on y-axis).

Figure S4.Gas chromatogram (in SIM mode) of beef cocktail sausages afterstoragefor one day. (Retention time on x-axis, abundance on y-axis).

Figure S5.Gas chromatogram (in SIM mode) of beef cocktail sausages after storagefor five days. (Retention time on x-axis, abundance on y-axis).

Figure S6.Gas chromatogram (in SIM mode) of beef burgerafter storagefor one day. (Retention time on x-axis, abundance on y-axis).

Figure S7.Gas chromatogram (in SIM mode) of beef burgerafter storagefor three days (Retention time on x-axis, abundance on y-axis).

Figure S8.Gas chromatogram (in SIM mode) of beef burgerafter storagefor five days. (Retention time on x-axis, abundance on y-axis).

Figure S9.Gas chromatogram (in SIM mode) of minced meatafter storagefor one day. (Retention time on x-axis, abundance on y-axis).

Figure S10.Gas chromatogram (in SIM mode) of minced meatafter storagefor three days. (Retention time on x-axis, abundance on y-axis).

Figure S11.Gas chromatogram (in SIM mode) of minced meatafter storagefor five days. (Retention time on x-axis, abundance on y-axis).

Figure S12.Gas chromatogram (in SIM mode) of beef escalopeafter storagefor one day. (Retention time on x-axis, abundance on y-axis).

Figure S13.Gas chromatogram (in SIM mode) of beef escalopeafter storagefor three days. (Retention time on x-axis, abundance on y-axis).

Figure S14.Gas chromatogram (in SIM mode) of beef escalopeafter storagefor five days. (Retention time on x-axis, abundance on y-axis).

Figure S15.Plots of the determination of the TAC in spiked cheese samples with the sensor microtiterplate: (I) Cheddar president cheese, (II) Extra pumy Batarekh Cheese, (III) Edam, (IV) La Vachequirit and (V) White Cheese after a) zero days, b) three days and c) five days of storage.

Scheme 1: Schematic of the reaction of a the Py-1 dye with a primary amine to form a strongly fluorescent product.

(I) Minced meat
/ (II) American beef meat

(III) Beef cocktail sausages
/ (IV) Beef burger

(V) Beef escalope

Figure S1Plots of the determination of the TAC in spiked meat samples with the sensor microtiterplate after a) one day, b) three days and c) five days of storage.

Figure S2Gas chromatogram (in SIM mode) of American beef meat after storageofone day. (Retention time on x-axis, abundance on y-axis).

Figure S3Gas chromatogram (in SIM mode)ofAmerican beef meat after storageofthree days. (Retention time on x-axis, abundance on y-axis).

Figure S4Gas chromatogram (in SIM mode)of beef cocktail sausages after storageofone day. (Retention time on x-axis, abundance on y-axis).

Figure S5Gas chromatogram (in SIM mode)of beef cocktail sausages after storageoffive days. (Retention time on x-axis, abundance on y-axis).

Figure S6Gas chromatogram (in SIM mode)of beef burgerafter storageof one day. (Retention time on x-axis, abundance on y-axis).

Figure S7Gas chromatogram (in SIM mode)of beef burgerafter storageof three days (Retention time on x-axis, abundance on y-axis).

Figure S8Gas chromatogram (in SIM mode)of beef burgerafter storageoffive days. (Retention time on x-axis, abundance on y-axis).

Figure S9Gas chromatogram (in SIM mode)of minced meatafter storageofone day. (Retention time on x-axis, abundance on y-axis).

Figure S10Gas chromatogram (in SIM mode)of minced meatafter storageofthree days. (Retention time on x-axis, abundance on y-axis).

Figure S11Gas chromatogram (in SIM mode)of minced meatafter storageoffive days. (Retention time on x-axis, abundance on y-axis).

Figure S12Gas chromatogram (in SIM mode)of beef escalopeafter storageof one day. (Retention time on x-axis, abundance on y-axis).

Figure S13Gas chromatogram (in SIM mode)of beef escalopeafter storageof three days. (Retention time on x-axis, abundance on y-axis).

Figure S14Gas chromatogram (in SIM mode)of beef escalopeafter storageoffive days. (Retention time on x-axis, abundance on y-axis).

(I)Cheddar president cheese
/ (II)Extra pumy Batarekh Cheese

(III)Edam
/ (IV) La Vachequirit

(V)White Cheese

Figure S15Plots of the determination of the TAC in spiked cheese samples with the sensor microtiterplate: (I) Cheddar president cheese, (II) Extra pumy Batarekh Cheese, (III) Edam, (IV) La Vachequirit and (V) White Cheese after a) zero days, b) three days and c) five days of storage.