Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

Abstract

The aim of the study was to investigate the effects of two modified atmospheres with a different combination of gases on selected groups of microorganisms and on concentrations of biogenic amines (BAs) in samples of poultry breast muscle. The samples were packaged under modified atmosphere A (75% O 2 a 25% CO 2 ) or B (75% N 2 and 25% CO 2 ) and stored at temperatures from +2 to +4 °C for 14 days. During the storage period, O 2 concentrations in modified atmosphere A (MA A) decreased from the initial 74.8 ± 0.3% to 55.9 ± 6.6% at the end of the storage period. In all samples, counts of psychrotrophic bacteria counts, Brochothrix thermosphacta, lactic acid bacteria and coliform microorganism were determined. The tests were made on the packaging day, and then after three, nine and fourteen days of storage. At the end of the storage period, higher numbers of psychrotrophic bacteria (6.5 ± 0.7 log 10 cfu·g -1 ), Brochothrix thermosphacta (4.8 ± 0.3 log 10 cfu·g -1 ) and lactic acid bacteria (1.7 ± 0.4 log 10 cfu·g -1 ) were found on samples packaged under MA A. Samples packaged under modified atmosphere B on the other hand contained higher numbers of coliform bacteria (4.1 ± 0.6 log 10 cfu·g -1 ) at the end of the storage period. In addition to microbiological indicators, concentrations of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine, spermidine and β-phenylethylamine) were also determined. In fresh samples and after three days of storage, only spermine and spermidine were found. After 9 and 14 days, also other BAs were detected. The biogenic amine totals at the end of the storage period was 60.0 ± 13.2 mg·kg -1 in samples packaged under MA A and 129.0 ± 41.3 mg·kg -1 in samples packaged under MA B. The most abundantly represented biogenic amines in samples packaged under MA A were putrescine and spermine (49.7 and 24.8%, respectively, at the end of the storage period), and putrescine and cadaverine in samples packaged under MA B (47.0 and 32.9 %, respectively, at the end of the storage period).

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

“…Gallas et al . () suggested that the development of microflora with decarboxylase activity begins only after some days of storage, when other BAs began to be produced by microbial action.…”

Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)

“…Production of biogenic amines in foods is associated with the presence of microorganisms and their activity in food (Halász et al 1994). The monitoring of biogenic amine concentrations is very important because, from the human health point of view, their presence in food at elevated concentrations has been involved in various cases of foodborne diseases and cases of human poisoning (Shalaby 1996), and has been associated with negative effects on human heath (Balamatsia et al 2006;Gallas et al 2010;Naila et al 2010;Standarová et al 2012) and various other toxicological effects (Hernández-Jover et al 1997).…”

The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration

“…The residual oxygen percent available inside of the packages submitted to a modified atmosphere decreased during storage and reached values below 1% at the end of the storage period for all of the treatments with Co 2 . This result is related to the fact that most microorganisms present in meat, such as Brochothrix thermosphacta and LAB, which produce carbon dioxide as a metabolite (Nychas, 1994;Patsias et al, 2006;Gallas et al, 2010), use the available residual oxygen. In addition, meat biochemical activity and plastic impermeability help to maintain the reduced o 2 concentration inside the packages (Mano et al, 2002).…”