The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

Abstract

This research was conducted to estimate the safety of breast and thigh meat (Ross 308) stored in refrigeration and freezing for different periods (0, 3 and 6) and (0, 15 and 30) days, respectively (total samples 12). High pH found in the 6th day of refrigeration storage for thigh meat; 6.414, while low recorded in the 6th day for breast meat; 5.757. High pH was found in the freezing storage period 0 day for chicken breast meat; 6.168, and low pH was found in breast meat in the 30th day of freezing storage; 5.826. The 6th day of refrigeration storage gave the highest TPC for thigh meat; 111.33×10 6 cfu/ gm. Also, the 15th day of freezing storage recorded significant increase in TPC for breast and thigh meat; 244×10 5 cfu/ gm and 274×10 5 cfu/ gm respectively. Significant differences were noted for histamine, cadaverine and spermidine during storage periods, high levels recorded in the 6th day of storage for breast meat; 0.395, 0.078 and 0.643 mg/ kg respectively. Significant differences were noted between the mean levels of biogenic amines for breast samples during all storage periods. High levels of histamine, putrescine, cadaverine, spermine and spermidine were recorded in the 15h day of storage; 2.654, 0.358, 1.589, 0.124 and 2.652 mg/ kg respectively. In thigh meat, significant differences were recorded for levels of biogenic amines during the freezing storage periods except putrescine. Histamine did not exceed the legal limit set by the US FDA; 50 mg/ kg in all samples.

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

“…In 2019, the global consumption of poultry meat was 14.7 kg per person, while Europeans consumed as much as 31.3 kg per person. According to forecasts, poultry meat consumption will continue to increase and will reach 15.1 kg per consumer globally and 33 kg per capita in European Union countries in 2029 [ 4 , 13 ].…”

Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

“…1A). Proteobacteria and Firmicutes were the major phyla during storage, accounting for 84% of all OTUs, which were consistent with poultry, livestock and aquatic products (Hou et al, 2020;Li et al, 2018;Saewa et al, 2021), which indicated that there is no distinction between species. With the extension of storage time, the proportion of Proteobacteria in each sample rose from 74.10% to 97.10%, and the proportion of Firmicutes dropped from 10.20% to 1.40%.…”

Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

“…Furthermore, the polyphenols in the PP utilized in the planning may have an impact on bacterial prevention via the mentioned method (29). Due to their richness in phenolic compounds including phenolic contents, several studies have demonstrated the antibacterial action of pomegranate extracts and their concentrations against a variety of microorganisms (32,33). However, fewer studies have been conducted on the antibacterial properties of pomegranate peel pomace in treated beef.…”