Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Motaghifar, Afshin; Akbari‐adergani, Behrouz; Rokney, Noordahr; Mottalebi, Abbasali

doi:10.1590/fst.08120

Cited by 8 publications

(5 citation statements)

References 23 publications

(23 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Especially, the latter two are well known products of microbial protein degradation responsible for the characteristic smell of putrefying bodies. [39] …”

Section: Degradation Pathways Of Amino Acids Under Hydrothermal Condi...mentioning

confidence: 99%

Hydrothermal Degradation of Amino Acids

Korner

2021

ChemSusChem

View full text Add to dashboard Cite

Within the past years, hydrothermal processes have gathered much attention as promising conversion technologies for especially wet biomass. Amino acids are an integral component of biomass, zoo biomass in particular. However, what happens to them during hydrothermal treatment? Reviewing the available literature going back to the mid of the 20th century revealed an astonishing, but still fragmentary view. In fact, two universal degradation reactions could be identified (i. e., deamination and decarboxylation), competing with each other.Thereby, small structural differences may obviously have huge impacts on the fate of individual amino acids. Nevertheless, the amount of available experimental data is relatively scarce in many cases. In this work, the available knowledge about the degradation of 20 proteinogenic amino acids under hydrothermal conditions was presented and discussed critically. The hydrothermal conversion of proteinaceus biomass as well as the Maillard reaction, both extensively reviewed elsewhere, were only touched on.

show abstract

“…Especially, the latter two are well known products of microbial protein degradation responsible for the characteristic smell of putrefying bodies. [39] …”

Section: Degradation Pathways Of Amino Acids Under Hydrothermal Condi...mentioning

confidence: 99%

Hydrothermal Degradation of Amino Acids

Korner

2021

ChemSusChem

View full text Add to dashboard Cite

show abstract

“…Histamine was detected in only four SSP samples. There existed three SSP samples contained more than 1000 mg/kg BAs which were harmful to human health (Motaghifar et al, 2021). The highest contents of total BAs found in SSP could be due to the fact that fermentation of SSP was a traditional natural process and the changes in the process were uncontrollable (Guo et al, 2018).…”

Section: Referencesmentioning

confidence: 99%

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

LIU

Wang

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

In this research, a total of 47 samples from five types of fermented soybeans were selected. The physicochemical parameters, biogenic amines (BAs) and bioactive compounds such as isoflavones, total phenolic (TPC) and γ-aminobutyric acid (GABA) were investigated. The results showed that the contents of isoflavones ranged from 598.06 mg/kg to 2725.03 mg/kg in all samples and it varied from 598.96 mg/kg to 2241.67 mg/kg in Semen Sojae Preparatum (SSP) which was higher than other types of fermented soybeans. The maximum variation of GABA content was found in Aspergillus-type douchi (AD) samples. The maximum value of TPC in SSP was 4.53 g/kg. For BAs, the indicator of spoilage, 4.26% of fermented soybeans samples may lead to histamine poisoning and 42.55% of samples with total BAs contents exceeding 100 mg/kg may be harmful to human body. It indicated that different types of fermented soybeans had various bioactive compounds and BAs, so different fermented soybeans could be selected according to bioactive substances. This finding could provide comprehensive information of health beneficial compounds and BAs risks of fermented soybeans. It could guide consumers to select healthy, nutritious and safety fermented soybeans.

show abstract

“…Li et al [72] studied Bas evolution in air packed beef and found a decrease of polyamines as SPM over time and a slight increase of CAD and PUT. Similarly, in frozen beef cuts stored at −18 • C for a long time, an increase of PUT and CAD, more significant for the latter, indicated qualitative decay and putrefaction [73]. Li et al [74] found it useful to use CAD and PUT to evaluate qualitative decay in pork packed under vacuum and MAP, while using TYR was more relevant for the same meat kept in pallet packaging.…”

Section: Biogenic Amines As Markers Of Freshness and Safety In Raw Meatsmentioning

confidence: 99%

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Schirone

Esposito

D’Onofrio

et al. 2022

Foods

View full text Add to dashboard Cite

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.

show abstract

Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Cited by 8 publications

References 23 publications

Hydrothermal Degradation of Amino Acids

Hydrothermal Degradation of Amino Acids

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Contact Info

Product

Resources

About