Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures

Abstract

RAMANTANIS, S.V. 1987. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures. Journal of Applied Bacteriology 63,427434.The amine content of fresh and vacuum-packaged beef of normal pH stored at 1°C was evaluated by high performance liquid chromatography of dansyl derivatives. Fresh samples contained five amines, uiz. putrescine, cadaverine, histamine, spermine and spermidine. Development of a natural spoilage flora during storage led to increases in concentration of putrescine and cadaverine and the production of a sixth amine, tyramine. Pure culture meat inoculation experiments showed tyramine formation to be restricted to lactobacilli and to strains of Lactobacillus divergens and Lact. carnis in particular; strains of leuconostocs, Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta were negative. Production of tyramine at cell densities ilog,,6/cm2 indicated its potential as an objective measure of acceptability/spoilage.

Bacterial fermentation of meats

“…Maximum levels of about 30 and 60 IJ.g/g surface tissue of putrescine and cadaverine, respectively, were reported for vacuum-packaged beef inoculated with 10 3 -10 4 organisms/g and stored for 8-9 weeks at 1 o C (Dainty et al, 1986). Of a variety of meat strains of streptobacteria, leuconostocs, Enterobacteriaceae, pseudomonads and Table 4.2 Negative aspects of biogenic amines (Edwards et al, 1987b) Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1° C (Dainty eta/., 1986). Two groups of atypical streptobacteria produce ammonia from arginine, suggesting the presence of arginine dihydrolase, an enzyme found in many other LAB.…”

“…However, the biogenic amine levels observed in this study were no cause for concern. Putrescine and cadaverine formation is dependent on the growth of Enterobacteriaceae to substantial numbers (Edwards et al , 1987b). Enterobacteriaceae strains were shown to be a major source of cadaverine during vacuum-packaged storage, while the combined activities of LAB and Enterobacteriaceae strains were required for putrescine formation at the levels detected in naturally contaminated meat (Dainty et a/., 1986).…”

Effect of selected mould strains on proteolysis in dry fermented sausages

“…The formation, in various combinations, of amines in fermented sausages is well recorded [3,33]. Such compounds typically arise via the amino-acid-decarboxylating activity of bacteria [31,34]. Formation of y-aminobutyric acid from glutamic acid, as observed to occur in certain products [26,35], occurs by the same mechanism and may lead to glutamic acid becoming a flavour enhancer [31].…”

Effect of natural antioxidant treatment and modified atmosphere packaging on the quality and shelf-life of chilled beef

“…The more intensive proteolysis in air-packed samples (С A , С B , T A , and T B ) may be explained with the accelerated growth of aerobic bacteria in beef (Edwards et al, 1987;Abd El-Rhman et al, 1998). The main factor for MAP beef spoilage is the activity of lactic acid bacteria (Doulgeraki et al, 2009).…”