Bestimmung von biogenen Aminen mit RP-HPLC zur Erfassung des mikrobiellen Verderbs von Schlachtgefl�gel

Schmitt, R.; Haas, Johann; Amadò, Renato

doi:10.1007/bf01042622

Cited by 13 publications

(1 citation statement)

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“…Samples for chemical analyses were taken immediately after preparation and at 21 d after the beginning of fermentation and frozen at -20°C pending their analyses. Dry matter content, total N (analyses by the Kjeldahl method; Anonymous, 19681, nonprotein N ( NI", using 10% TCA as a diluent; Astiasaran et al, 1990), total volatile N ( ' I " , by the Kjeldahl method; Lindgren and Pleje, 19831, and the content of the biogenic amines; histamine, putrescine, and cadaverine (after extraction with TCA and analyses by HPLC, according to the method of Schmitt et al, 1988) were measured.…”

Section: Materials a N D Methodsmentioning

confidence: 99%

Fermentation of raw poultry byproducts for animal nutrition1

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Bijker

Logtestijn

1993

Journal of Animal Science

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In this study, the fermentation of raw, inedible poultry byproducts mixed with sugarbeet pulp and dextrose and inoculated with Lactobacillus plantarum and(or) Enteroccocus faecium resulted in a drop of pH in the byproducts to approximately 4.0 to 4.5 within 48 h. To keep the fermented product stable for a period of 21 d, the addition of > or = 3% (wt/wt) of a fermentable carbohydrate was necessary. With a high inoculation level of approximately 10(8) to 10(9) L. plantarum per gram, or with acidification of the initial mixture with .4% lactic acid, the number of Enterobacteriaceae decreased faster than with inoculation at 10(5) L. plantarum per gram, or without initial acidification. After 21 d of fermentation, a high level of enzymatic breakdown of proteins and amino acids was observed: the nonprotein N level increased from 5% to between 15 and 40% of total N and the volatile N level increased from 1% to between 3 and 11% of total N. An increase in histamine, cadaverine, and putrescine was also observed. Despite the technological measures taken, such as the application of a high inoculum of starter culture and initial acidification with .4% lactic acid, this amino acid breakdown could not be reduced to an acceptable level. These results suggest that, because of biochemical deterioration, fermentation alone is not a useful method of preservation of raw poultry byproducts.

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Section: Materials a N D Methodsmentioning

confidence: 99%