This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.

Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the physicochemical properties of meat products. To determine the optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with a pool of Salmonella spp., were submitted to 3 levels of UV-C intensities (0.62, 1.13, and 1.95 mW/cm²) for up to 120 s. After the optimum exposure time of 90 s was determined, changes in the biogenic amines, total aerobic mesophilic bacteria, Enterobacteriaceae, lipid oxidation, pH, and instrumental color were evaluated in 84 chicken breasts that were irradiated (0.62, 1.13, and 1.95 mW/cm²) and stored at 4°C for 9 d. The groups treated with UV-C radiation exhibited an increase in tyramine, cadaverine, and putrescine contents (P < 0.05). The highest UV-C intensity (1.95 mW/cm²) promoted a decrease in the initial bacterial load, and extended the lag phase and the shelf life. The groups irradiated with 1.13 and 1.95 mW/cm² exhibited a more stable b* value than the other groups; similar trends for L*, a*, pH, and TBA reactive substance values were observed among all groups. The UV-C light was demonstrated to be an efficient alternative technology to improve the bacteriological quality of chicken meat without negatively affecting the physical and chemical parameters of chicken breast meat. Nonetheless, the increases on the biogenic amines content should be considered as an effect of the UV processing and not as an indicator of bacterial growth.

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The aim of this manuscript was to perform a nutritional and technological characterization of value-added products manufactured from tilapia wastes that have partial replacement potential for products commonly used by the food industry. All products displayed highest protein and ash content whereas lowest amount of carbohydrates compared with similar products already commercialized by the food industry. These products also displayed promising technological characteristics such as water absorption index (WAI), particle size average (PSA), water activity (Aw), and pH, which are relevant parameters for the elaboration of innovative food formulation. We concluded that instant soup and flours from tilapia wastes can be used in the food industry either for development and introduction of new food products on the market or for the replacement in current food products made from conventional flour sources, producing a healthy alternative on consumers.

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Biogenic amines are formed as a result of amino acid decarboxylation and are linked to food deterioration. Analysis of these metabolites may be of great importance to determine food quality. The aim of this study was to quantify the biogenic amines (putrescine and cadaverine), and evaluate the physicochemical parameters (pH, ammonia and total volatile bases) of rainbow trout meat (Oncorhynchus mykiss). Fifteen samples were packed in ice and transported in a Styrofoam container to the laboratory. Analyses were performed daily until the 15th day of storage. Biogenic amines concentrations and pH increased significantly throughout the storage period. No significant differences were observed in total volatile bases values over the time. Ammonia was detected after the 11th day of storage. Based on these results, cadaverine and putrescine may be used as a quality index of rainbow trout; however, total volatile bases may not be adequate parameter for this matrix.

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