Effect of Marination with Black Currant Juice on the Formation of
                    Biogenic Amines in Pork Belly during Refrigerated Storage

Cho, Jinwoo; Kim, Hye-Jin; Kwon, Ji-Seon; Kim, Hee‐Jin; Jang, Aera

doi:10.5851/kosfa.2021.e34

Cited by 19 publications

(18 citation statements)

References 47 publications

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“…The incorporation of CPE into pork patties resulted in significantly lower pH values throughout the storage period compared to the control (p<0.05), in which the highest addition percentage resulted in the lowest pH value on any storage day (p<0.05). The pH value of pork patties in this study ranged between 4.99–6.18, within the range of our previous report on marinated black currant juice pork patties (4.71–5.82; Cho et al, 2021 ), and slightly lower than that of Bellucci et al (2022) after treatment with açaí extract that was stored for 10 days (5.69–5.88). The pH of meat products may increase or decrease during refrigerated storage due to the accumulation of lactic acid or the formation of alkaline substances by microorganisms, the state of raw materials, types of additives, formulation, or storage conditions affect ( Park et al, 2011 ).…”

Section: Resultssupporting

confidence: 88%

“…To date, studies involving natural extracts have been widely conducted to control the excessive formation of BAs in meat, in which antimicrobial compounds, mainly polyphenols, are thought to be the major contributors to the growth of BA-producing bacteria (Wang et al, 2015;Lee et al, 2020). The lowering effect on BAs formation has been reported in luncheon rolls containing green tea extract and thyme oil (Abu-Salem et al, 2011), pork belly marinated with black currant juice (Cho et al, 2021), lamb patties with ginger, ginseng, jatropha, and jojoba (Ibrahim et al, 2011) and dry fermented sausages prepared with Thymbra spicata oil (Bozkurt, 2007). The underlying mechanism was explained by the possibility of small fractures of polyphenol to infiltrate into the microbial cell, thus impairing the homeostatic state of the cell through interference of nutrient uptake, electron transport, and nucleic and amino acid biosynthesis (Cueva et al, 2010;Kim et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Cho¹,

Barido²,

Kim³

et al. 2023

Food Sci Anim Resour

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This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50, 70, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine (CAD), histamine (HIM), and tyramine (TYM), in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (lightness, redness, and yellowness) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4-38.1% under treatment with 0.2% CPE, whereas 18.4-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Cho¹,

Barido²,

Kim³

et al. 2023

Food Sci Anim Resour

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“…Number of researchers have investigated the effect of different marinades on the physicochemical and organoleptic attributes of different meat types such as chicken ( Alvarado and McKee, 2007 ), pork ( Cho et al, 2021 ; Sheard and Tali, 2004 ), beef ( Hinkle, 2010 ), and horse meat ( Vlahova-Vangelova et al, 2014 ). However, the studies conducted to optimize the type of marinades in particular fruit juices, and the holding time for marinated chicken wings are scant, especially after frozen storage with vacuum packaging to prolong the shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rupasinghe¹,

Alahakoon²,

Alakolanga³

et al. 2022

Food Sci Anim Resour

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Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

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“…Small organic acids like citric acid, succinic acid, and malic acid inhibited decarboxylase activity and the result was a decrease of histamine formation [21,109]. Marination of pork with black currant juice decreased by 22.7-66.6% the concentration of total BAs, putrescine, cadaverine, or tyramine during storage (10 days) at refrigerator temperatures [110]. Polyphenols are one of the groups of bioactive molecules used to control the formation of BAs in food.…”

Section: Reduction Of Biogenic Amines In Foodsmentioning

confidence: 99%

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

Tsafack

Tsopmo

2022

Heliyon

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Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Abstract: Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

Cited by 19 publications

References 47 publications

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

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