Approaching to biogenic amines as quality markers in packaged chicken meat

Abstract

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 also used as a common reference method. Generally, BAI may better identify the beginning of quality impairment than lipid oxidation spreading. ANOVA statistical analysis has highlighted that the storage time is anyway the most detrimental factor for chicken decay when it is stored in refrigerated rooms (p > 0.01). Despite TBARS still remains a powerful tool for chicken goods, its exclusive use may not be enough to explain quality loss. On the contrary, BAI implementation in fresh meat can give a more complete information combining food safety exigencies with sensory attributes.

Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract

“…Notably, Rodriguez et al (2015) reported significantly different results, where the levels of all AA on the first day of storage exceeded those reported in other studies ( Lázaro et al, 2015 ). Furthermore, in contrast to the linear increase in BA content found in this study and other works ( Min et al, 2007a , b ; Triki et al, 2018 ; Nisar et al, 2019 ; Esposito et al, 2022 ), Lázaro et al (2015) and Rodriguez et al (2015) documented a linear decrease in the content of BA with storage time. In this study, on the first day of storage, the BAI index in both breast and leg muscles did not exceed 5 mg/kg, considered an appropriate level for fresh meat ( Ruiz-Capillas and Herrero, 2019 ; Wojcik et al, 2022) .…”

“…BA levels in the analyzed groups exhibited a linear increase during storage, aligning with similar findings reported by various authors ( Min et al, 2007a , b ; Sirocchi et al, 2013 ; Triki et al, 2018 ; Wen et al, 2020 ; Esposito et al, 2022 ). Comparable results were obtained by authors investigating BA levels in other meat types ( Fraqueza et al, 2012 ).…”

“…It is important to note that all BAs, along with bioactive compounds in general, undergo reduction and oxidation, contributing to a complex environment. For instance, AGM-BA can transition to PUT-BA and simultaneously convert to SPM-BA and/or SPD-BA ( Esposito et al, 2022 ). PUT-BA is a major component of BAI; hence, the intensity of reduction and oxidation will impact the value of this indicator.…”

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts

“…After this, 2 mL of acetone solution containing 20 mg of Dansyl chloride (Fluka) was added to the alkaline amine extract [ 18 ]. Derivatization was completed according to the protocol established by Esposito et al [ 19 ] without modifications.…”

Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties

“…The preset conditions limit such as improper handling, improper transport, and lack of cold storage facilities can easily lead to chilled broiler meat oxidation and spoilage, which often generates volatile amines, BAs, organic acids, sulfides, alcohols, aldehydes, and ketones, which have unpleasant and unacceptable off-flavors [ 23 ]. Among them, BAs are often used as a characteristic marker for detecting chilled broiler meat spoilage [ 24 , 25 , 26 ].…”