Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

Abstract

The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.

The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets

“…The chromatographic conditions followed the method described by Baptista et al. (). The chromatographic system consisted of an automatic equipment, including a LC20AD pump coupled to a SPDM20A UV–Vis detector and a CBM20A integrator (Shimadzu, Kyoto, Japan).…”

Effect of UV-C radiation on quality indicators of striped catfish (Pangasianodon hypophthalmus) fillets stored under refrigeration

“…Histamine, cadaverine, putrescine, spermine, and spermidine were quantified following the recommendations of , Baptista et al (2014). Briefly, 5 g of sample was mixed with 5 mL of perchloric acid (5%), and the mixture was stored at 2 °C for 1 h, with stirring every 10 min.…”

Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality

“…Among the several chromatography methods, HPLC is most often used for the analysis of BAs due to its reliability and high sensitivity for the detection and quantification of various BAs (European Food Safety Authority [EFSA], 2011). Currently, studies have been performed to develop and validate new methods for the detection and quantification of BAs in several food matrices by HPLC (Baptista et al, 2014;Cunha et al, 2012;, including fish (Palmeira, Mársico, et al, 2014;Rodrigues et al, 2013). However, the TLC must be considered for use in routine laboratories due to a number of advantages such as its practicality, faster results and effectiveness, low cost, and simultaneous determination of substances (Fuchs, Süb, Nimptsch, & Schiller, 2009).…”