Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage (original) (raw)
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In this study we evaluated the variation of highly hydrolysable nitrogen, pH and the biogenic amines from the refrigerated chicken meat and we calculated the freshness indices based on biogenic amine content. We correlated the obtained results (pH and ammonia content) with Romanian legislation in order to determine the storage time limit for the refrigerated chicken that can be acceptable for consumption. Finally we determined the freshness indices proposed by different authors for the refrigerated chicken meat based on the biogenic amine content. The meat pH increased constantly from the first (5.92) up to the 20th day of storage in refrigerated state (7.33). Also, the easily hydrolysable nitrogen increased from 20.5 to 39.68mg NH3/100g. From the biogenic amine content point of view, the first day spermine is preponderant (50% of the total amines). The 20th day, cadaverine is the preponderant amine followed by putrescin (17%) and β-phenylethylamine (13%). Based on the biogenic amin...
The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4 °C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time – but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages ; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.
The Amino Acid Composition of Meat Products Treated with Preparations of Microbial Origin
Food Science and Technology
Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free amino acids in dry-cured meat products. The work considers how the preparation Iprovit-Lakmik based on the cultures L. plantarum, L. rhamnosus, L. casei, and Micrococcus varians acts on the accumulation of free amino acids during the ripening of dry-cured sausages, and how the bacterial preparation Iprovit-MKS based on the cultures Lactoba plantarum, L. rhamnosus, and Staphylococcus simulans and the enzyme preparation Protolad acts on proteolysis during the ripening of dry-cured whole-muscle products from pork and beef. Fermentation was carried out in a climatic chamber at a temperature required by the technological process of accelerated ripening of fermented sausages, using bacterial and enzyme preparations. The starter culture Ip...
Effect of cooking methods and freezing storage on amino acids constituents of lamb meat
Food / Nahrung, 1986
The aim of the study was to evaluate the effect of different cooking methods (frying, microwave and halogen oven cooking) on physicochemical, microbiological and sensory quality characteristics of carp fish cutlets during frozen storage at-18°C. The results revealed that cooking methods had considerable effect on physicochemical, microbiological and sensory quality characteristics of carp fish cutlets. A significant (p<0.05) decrease were observed in moisture, pH value, TVB-N, TMA, TBA, peroxide value, FFA, total plate count, total Coliform, Psychrophilic bacteria and yeasts counts of cooked fish cutlets with increase of protein, fat and ash contents after cooking. On the other hand, a slightly increase was observed in physicochemical parameters during frozen storage period but this increase was not exceeded the permissible limit. Microbial and organoleptic characters were good and fish cutlets are safe for human consumption up to 5 months and the halogen cooker can be recommended as the best cooking method for healthy diet.
Freshness Evaluation of Chicken Meat Using Microbiota and Biogenic Amine Index
The purpose of our study was to evaluate freshness of raw chicken meat using microbial and biogenic amines content. The objectives were to determine the variation of microbiota (total viable count, psychrotrophic and Pseudomonas spp.), to study the variation of some important biogenic amines and to calculate a biogenic amine index for refrigerated chicken carcasses aerobically stored for one week. Hereby, we used microbial analysis and HPLC determination for the following biogenic amines: tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermine and spermidine. Our determinations showed that total viable count increased in value from the first to the seventh day (the last day of storage), psychrotrophic microorganisms also increased in number and Pseudomonas spp. increased from the first day to the seventh day of storage. Regarding biogenic amines variation, tryptamine had a low initial content and after a week of storage the content was below ...
European Food Research and Technology, 2006
The formation of biogenic amines and their correlation to microflora and sensory characteristics of a precooked chicken meat product stored aerobically and under modified atmosphere packaging (MAP) (30% CO 2 , 70% N 2) was studied. Putrescine was the main amine formed both in aerobically and MA-packaged chicken samples. For the rest of the biogenic amines, including tyramine, histamine, and cadaverine, a stepwise increase was recorded throughout the 23-day storage period under the above packaging conditions. Spermidine was found in higher amounts, as compared to spermine in both aerobically and MApackaged chicken samples at 4 • C. Formation of these amines in precooked chicken stored either aerobically or under a 30% CO 2 , 70% N 2 atmosphere followed an inconsistent trend during the entire storage period at 4 • C. Agmatine, β-phenyl-ethylamine, and tryptamine were not detected in precooked chicken. Of the bacterial groups monitored, lactic acid bacteria (LAB) became the dominant bacteria after day 8 of storage under MAP while LAB were the dominant population of natural microflora of precooked chicken stored both aerobically or under MAP, reaching 7.5 and 8.0 log cfu/g, respectively, on day 23 of refrigerated storage. Enterobacteriaceae populations in chicken meat were below the detection limit (<1 log cfu/g) by pour plating throughout the 23-day storage period, irrespective of packaging conditions. Based on sensory data, after ca. 8 days for the precooked chicken meat stored aerobically and after 12 days under MAP (time to reach initial decomposition stage, score of 2) the putrescine and tyramine content of chicken samples were ca. 14-19 and 1.4 mg/kg, values that may be proposed as the limit for spoilage initiation of pre
Approaching to biogenic amines as quality markers in packaged chicken meat
Frontiers in Nutrition
Following the chicken meat quality decay remains a tricky procedure. On one hand, food companies need of fast and affordable methods to keep constant higher sensory and safety standards, on the other hand, food scientists and operators find difficult conjugating these exigencies by means of univocal parameters. Food quality definition itself is, in fact, a multi-layered and composite concept in which many features play a part. Thus, here we propose an index that relies on biogenic amines (BAs) evolution. These compounds may indirectly inform about microbial contamination and wrong management, production, and storage conditions of meat and meat products. In this study, three cuts of chicken meat (breast filets, drumsticks, and legs) packed under modified atmosphere, under vacuum, and in air-packaging, stored at +4°C (until to 15 days), were analyzed. Some BAs were combined in an index (BAI) and their evolution was followed. The Thiobarbituric Acid Reactive Species assay (TBARS) was a...
This paper reports on the effect of carbon dioxide concentration on the formation of biogenic amines (BAs) in shredded cooked chicken breast fillet packed in modified atmosphere stored at 4C. The samples were grouped as follows: T1 (packed under atmospheric air), T2 (vacuum packaged), T3, T4, T5, T6 and T7 (packaged under modified atmosphere with 10, 30, 50, 70 and 90% CO2, respectively, and total volume completed with N2). Total viable count (TVC) and BA (tyramine, putrescine, cadaverine and spermidine) content were determined for 28 days. The results showed a gradual reduction in the growth rate of TVC as the concentration of CO2 increased. Also, in treatments with high CO2 contents, averaged concentrations of BAs detected were significantly smaller. In addition, increasing the concentration of CO2 caused a reduction in the amount of putrescine and cadaverine produced by bacteria. Amine quantification proved to be an adequate parameter to evaluate the quality index of this matrix.
Food Research International, 2009
The main objectives of this work were to evaluate the chemical and microbiological fresh beef meat quality packed in aerobic atmosphere with biopolymers, to investigate the possible role of biogenic amines (BAs) as indicators of spoilage in fresh beef meat stored at 4°C for 8 days. The results of this research highlighted that for fresh meat packaging it could be possible to replace the PS tray/PVC film system, with an expanded PLA biopolymeric tray heat-sealed with a biopolymeric film, characterized by a negligible environmental impact in comparison with the use of synthetic plastic materials. The storage time differentiated the meat samples on the basis of pH and microbiological characteristics. With regard to BAs, tyramine and cadaverine resulted strongly influenced by the storage time, and to a less extent putrescine and spermidine. Tyramine and cadaverine could be used as spoilage indexes of fresh beef meat chilled and packed in aerobic atmosphere with biopolymers.