Effect of Aging on Bioactive Amines, Microbial Flora, Physico-Chemical Characteristics, and Tenderness of Broiler Breast Meat

Abstract

The objective of this study was to investigate the influence of aging on the levels of bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast. Forty-five 1-d-old Cobb broilers were aged at temperatures from 1.0 to 5.7 degrees C for 8 h. Nonaged broiler breast contained spermine, spermidine, and low levels of putrescine. There was prevalence of aerobic mesophiles followed by Pseudomonas. Mean pH, nonprotein N, weight loss after roasting, and shear force were 5.92, 0.46 g of N/100 g, 19.4%, and 5.57 kg, respectively. During aging, there was a significant increase in Pseudomonas and on the levels of amines. Two different amines were detected - tyramine and histamine. Aging resulted in a significant increase in tenderness without affecting pH, non-protein N, and weight loss after roasting. There was significant correlation between aging temperature and total bioactive amine levels. Aging above 4.9 degrees C induced the formation of histamine; therefore, aging should be performed at temperatures < or = 4.9 degrees C to prevent the formation of this amine, which has been associated with human health hazards. During storage of aged broiler breast at -18 +/- 1 degrees C for 89 d, there was no significant difference on pH, nonprotein N, and weight loss after roasting; however, there was a significant decrease on spermine, spermidine, putrescine, and tyramine levels. On the 89th day of storage, histamine was detected, and the shear force was significantly lower when compared with the samples immediately after aging. Therefore, the storage time of aged breast should not exceed 64 d to prevent histamine formation and to avoid excessive softening of the meat. Histamine in aged broiler breast could be used as an index of aging temperatures above 4.9 degrees C and also of frozen storage for more than 64 d.

Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin

“…Poultry surface and meat provide conditions suitable especially for growth of microorganisms and thus also for production of biogenic amines (Min et al, 2004;Tamim & Doerr, 2003). An increase of biogenic amines formation in poultry muscle can occur even during freezing (Moreira, Giombelli, Labanca, Nelson, & Gloria, 2008), that is why methods leading to a decrease in the amount of biogenic amines in poultry meat are being developed (Min, Lee, Jang, Jo, & Lee, 2007). Thus, description of microflora on poultry surfaces with the focus on production of biogenic amines can contribute to improving the quality and safety of poultry meat.…”

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

“…At the beginning, the samples contained higher concentration of spermidine; this was also found by Moreira et al . () in broiler breast immediately after slaughter. This can be explained by the fact that formation of this amine occurs naturally in the organism (Hernández‐Jover et al .…”

Bioactive amines and quality of egg from Dekalb hens under different storage conditions

“…The amines were separated by ion-pair HPLC using a μBondapak C18 column, 300 × 3.9 mm i.d., 10 μm (Waters, Milford, MA). They were quantified by fluorescence at 340 and 445 nm of excitation and emission, respectively, after postcolumn derivatization with o-phthalaldehyde (Moreira et al, 2008). The quantification of amines was achieved by interpolation in an external standard curve.…”

“…Several indices of chemical quality based on the contents of bioactive amines have been proposed for foods, such as tuna fish (Veciana-Nogués et al, 1997), chicken (Silva and Glória, 2002;Moreira et al, 2008), and beer (Loret et al, 2005). Bioactive amines are organic bases of low molecular weight.…”