Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA

Li, Miaoyun; Tian, Lü; Zhao, Gaiming; Zhang, Qiuhui; Gao, Xiaoping; Huang, Xianqing; Sun, Lina

doi:10.1016/j.meatsci.2013.09.023

Cited by 41 publications

(25 citation statements)

References 25 publications

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“…According to our results this effect was not detectable, since no moulds were detected. During the dry-curing process, good environmental conditions (such as pH and a w ) favour growth of both technological and spoilage microbiota, including LAB and enterobacteria, which actively participate in biogenic amines accumulation (González-Tenorio et al, 2013;Li et al, 2014). Furthermore, bacterial proteolytic activity results in the availability of precursor amino acids (Latorre-Moratalla, Bover-Cid, BoschFusté, Veciana-Nogués, & Vidal-Carou, 2014).…”

Section: Tpamentioning

confidence: 99%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

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Section: Tpamentioning

confidence: 99%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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“…Alternative methods, involving chemical changes have been suggested as quality indicators of meat, such as pH, total volatile bases, hydrogen sulfide production and biogenic amines (Hern andez-Herrero et al, 1999;Galgano, Favati, Bonadio, Lorusso, & Romano, 2009). Biogenic amines and polyamines have been considered reliable indices of quality and safety of foods as their formation is primarily a consequence of the decarboxylation of specific amino acids due to microbial and autolytic enzyme activity (Li et al, 2014;Vinci & Antonelli, 2002). The formation and build up of putrescine and cadaverine can affect sensorial acceptance of the product, whereas accumulation of histamine, tyramine, phenylethylamine and tryptamine can cause adverse effects to human health, such as redness, headache, migraine and hypertensive crisis.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, polyamines can also be relevant as they are naturally present in tissues and are known to exert antioxidant activity due to their polycationic structure. Therefore they can play important role in the protection of the tissue against oxidation, increasing shelf life (Jastrzebska, 2012;Kalac, 2014;Li et al, 2014). Biogenic amines indices have been proposed as a useful indicator of spoilage in several foods (Galgano et al, 2009;Hern andez-Jover et al, 1996;Mietz & Karmas, 1977;Vinci & Antonelli, 2002).…”

Section: Introductionmentioning

confidence: 99%

Bioactive amines in fresh beef liver and influence of refrigerated storage and pan-roasting

2016

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Chemical compounds studied in this article: Spermidine (PubChem CID: 9539) Spermine (PubChem CID: 9384) Putrescine (PubChem CID: 9532) Cadaverine (PubChem CID: 80282) Tyramine (PubChem CID: 66449) Tryptamine (PubChem CID: 67652) Phenylethylamine (PubChem CID: 9075) Agmatine (PubChem CID: 2794990) Histamine (PubChem CID: 5818) Serotonin (PubChem CID: 160436) a b s t r a c tThe profile and levels of ten bioactive amines in fresh beef liver was determined and associated with physico-chemical parameters of quality. Furthermore, the influence of refrigerated storage at 0 ± 1 C and 7 ± 1 C and of pan-roasting on beef liver quality and safety was investigated. Fresh beef liver was characterized by pH of 6.71e6.92, TVB-N of 98.58e154.72 mg N/100 g and negative H 2 S. It contained high levels of spermine (up to 119 mg/kg), and low levels of spermidine, putrescine, tyramine and histamine. Therefore, beef liver constitutes one of the richest dietary source of spermine. During refrigerated storage, there were significant physico-chemical changes: the pH decreased, TVB-N increased, and hydrogen sulfide was moderate. The levels of most of the naturally occurring amines increased at rates which were faster at higher storage temperature. Two amines which were not initially detected, reached detectable levels e tryptamine and cadaverine. The proposed bioactive amines based indices of quality to access liver quality were not appropriate to follow gradual quality changes. A shelf life of up to 6 and 4 days during storage at 0 ± 1 C and 7 ± 1 C, respectively, is recommended. During pan-roasting at 180 C for 10 min, the levels of the polyamines increased significantly.

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“…Therefore, as proposed by Cheng et al (2016), the sum of BAs could be used as an indicator of pork meat quality and freshness during storage. Li et al (2014) also showed that some BAs could be used as spoilage indicators of chilled pork.…”

Section: Spoilage Effects Referencesmentioning

confidence: 92%

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

et al. 2020

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Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA

Cited by 41 publications

References 25 publications

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Bioactive amines in fresh beef liver and influence of refrigerated storage and pan-roasting

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

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