Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

Galgano, Fernanda; Favati, Fabio; Bonadio, Malvina; Lorusso, V. D.; Romano, P.

doi:10.1016/j.foodres.2009.05.012

Cited by 114 publications

(74 citation statements)

References 27 publications

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“…BA are organic bases of a low molecular weight with an aliphatic, aromatic or heterocyclic structure formed through the decarboxylation of free amino acids or by amination and transamination of aldehydes and ketones (Jansen et al, 2003). Fermented meat products have been reported to contain BA (Galgano et al, 2009;Ruiz-Capillas and Jiménez--Colmenero, 2004). The concentration of BA could be infl uenced by the enzymatic activity of microbiota or the level of lipid oxidation in fermented meat products.…”

Section: Introductionmentioning

confidence: 99%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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Background. In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the eff ects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing. Material and methods. In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2-and 36-month-old samples. Results. The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were signifi cantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confi rmed the eff ectiveness of the fermentation process of acidifi cation on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confi rmed this fi nding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples. Conclusion. In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the fi rst stages of ageing and ensured the microbiological safety of the product not only in the fi rst stage of fermentation but also at the end of ageing (36 months).

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Section: Introductionmentioning

confidence: 99%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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“…Tkachenko et al (2001) suggested an interesting hypothesis on the physiological role of biogenic amines in microorganisms. Some strains, with amino acid decarboxylase activity, could overcome or reduce the effects of temperature, NaCl, and other biological and chemicophysical factors that induce stress responses in the cells, with the production of some biogenic amines (Karovičová & Kohajdová 2005;Galgano et al 2009). We find a weak positive correlation between biogenic amine contents and pH (R = 0.276, P < 0.01).…”

Section: Resultsmentioning

confidence: 99%

Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat

Rokaitytė¹,

Zaborskienė²,

Mačionienė³

et al. 2016

Czech J. Food Sci.

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Rokaityte A., Zaborskiene G., Macioniene I., Rokaitis I., Sekmokiene D. (2016): Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat. Czech J. Food Sci., 34: 52-60.The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used on fresh minced beef. In the course of the study the total aerobic bacterial, escherichia coli, yeast and mould counts and formation of biogenic amines during 9 days of storage at +4°C temperature were investigated. Mixtures of DHQ+LA+LIN and DHQ+LA solutions statistically significantly reduced the total aerobic bacterial and e. coli count and meat pH (P ≤ 0.05) in comparison with control samples. We have identified a strong positive correlation between pH and total aerobic bacterial (R = 0.736, P < 0.01) and e. coli count (R = 0.818, P < 0.01). Significant differences in the total biogenic amine content were determined between DHQ+LA+LIN and DHQ+LA treated samples in air packaging (AP) (P ≤ 0.05). However, there were no significant differences (P > 0.05) in the total aerobic bacterial and e. coli count between the different packaging techniques, but VP effectively inhibited yeasts and moulds in minced beef (P ≤ 0.05).

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“…Up to day 4 of chiller storage there was no significant increase in pH, but on day 7 meat showed considerably higher pH with a mean pH of 6.2 [7]. An increase in pH during the storage of beef at 4°C was reported by Galgano et al [13]. Buffalo meat keema prepared from young animals showed a mean pH value of 6.13±.02 on 3 rd day of storage at ambient temperature of 37±1°C [14].…”

Section: Discussionmentioning

confidence: 98%

Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat

Vishnuraj¹,

Kandeepan²,

Shukla³

2014

Vet World

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. How to cite this article: Vishnuraj MR, Kandeepan G, Shukla V (2014) Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat, Veterinary World 7(11): 909-915. Abstract Aim:The aim was to study the changes in various physicochemical parameters of frozen buffalo meat undergone temperature abuse at two different isothermal storage temperatures (37±1°C, 25±1°C) using a simulated model. Materials and Methods:Frozen buffalo meat was evaluated after exposing to various temperature abuse conditions over selected durations for different meat quality parameters including pH, extract release volume (ERV), flourescein diacetate (FDA) hydrolysis, free amino acid (FAA), total volatile basic nitrogen (TVBN) and D-glucose value and compared against a control sample maintained at 4±1°C. Results:Of the various meat quality parameters evaluated pH, FDA hydrolysis, FAA content and TVBN content showed a significant (p<0.05) increase in temperature abused samples after temperature abuse and on subsequent refrigerated storage. However, ERV and D-glucose content decreased significantly (p<0.05) in temperature abused buffalo meat during the same period of study. Conclusions:The present study featured the influence of exposure temperature and duration in various physicochemical parameters and the rate of spoilage development in frozen buffalo meat after temperature abuse.

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Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

Cited by 114 publications

References 27 publications

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat

Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat

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