...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Applied Life Sciences International >Biogenic Amines and Their Role as Index of Freshness in Chicken Meat
【24h】

Biogenic Amines and Their Role as Index of Freshness in Chicken Meat

机译：生物胺及其在鸡肉新鲜度中的作用

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Aims: To evaluate the biogenic amines formation in chicken breast and thigh meat during chilled storage and their potential use as index of freshness. Place and Duration of Study: Department of Analytical Chemistry, Department of Food Preservation and Refrigeration Technology and Department of Microbiology, University of Food Technology (UFT) Plovdiv, between February 2014 and May 2014. Methodology: The biogenic amines (BA) concentrations in chicken breast and thigh meat samples were determined by HPLC analysis and were monitored during storage at two temperature regimes (5.0±1.0oC and 1.0±1.0oC). The changes in biogenic amines content, microbiological and sensory quality of meat were studied. Results: It was found that during the storage period, the content of putrescine, cadaverine and tyramine increased in all meat samples. The biogenic amine histamine was not detected. The first signs of chicken meat sensory deterioration were found when BAI values reached 20 mg/kg. Poultry samples with total viable count (TVC) higher than 107 cfu/g always had BAI>20 mg/kg. Conclusion: The fallowing limits of biogenic amine index (BAI) (putrescine + cadaverine + histamine + tyramine) for chicken breast and thigh meat quality were proposed: BAI 20 mg/kg for unacceptable meat with initial spoilage signs.
机译：目的：评估冷藏过程中鸡胸肉和大腿肉中生物胺的形成及其作为新鲜度指标的潜在用途。研究的地点和持续时间：普罗夫迪夫食品技术大学（UFT）分析化学系，食品保存与制冷技术系和微生物学系，于2014年2月至2014年5月之间。方法：鸡中的生物胺含量乳房和大腿肉样品通过HPLC分析确定，并在两种温度范围（5.0±1.0oC和1.0±1.0oC）下的存储过程中进行监控。研究了肉中生物胺含量，微生物学和感官质量的变化。结果：发现在储存期间，所有肉样品中的腐胺，尸胺和酪胺的含量均增加。未检测到生物胺组胺。当BAI值达到20 mg / kg时，发现鸡肉感官恶化的最初迹象。总活计数（TVC）高于107 cfu / g的家禽样品的BAI始终大于20 mg / kg。结论：提出了对鸡胸肉和大腿肉质量的生物胺指数（BAI）（腐胺+尸胺+组胺+酪胺）的限制：对于最初出现腐败迹象的不合格肉，BAI为20 mg / kg。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号