Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4 degrees C
Φόρτωση...
Ημερομηνία
Συγγραφείς
Patsias, A.
Chouliara, I.
Paleologos, E. K.
Savvaidis, I.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Springer-Verlag
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
European Food Research and Technology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The formation of biogenic amines and their correlation to microflora and sensory characteristics of a precooked chicken meat product stored aerobically and under modified atmosphere packaging (MAP) (30% CO2, 70% N-2) was studied. Putrescine was the main amine formed both in aerobically and MA-packaged chicken samples. For the rest of the biogenic amines, including tyramine, histamine, and cadaverine, a stepwise increase was recorded throughout the 23-day storage period under the above packaging conditions. Spermidine was found in higher amounts, as compared to spermine in both aerobically and MA-packaged chicken samples at 4 degrees C. Formation of these amines in precooked chicken stored either aerobically or under a 30% CO2, 70% N-2 atmosphere followed an inconsistent trend during the entire storage period at 4 degrees C. Agmatine, beta-phenyl-ethylamine, and tryptamine were not detected in precooked chicken. Of the bacterial groups monitored, lactic acid bacteria (LAB) became the dominant bacteria after day 8 of storage under MAP while LAB were the dominant population of natural microflora of precooked chicken stored both aerobically or under MAP, reaching 7.5 and 8.0 log cfu/g, respectively, on day 23 of refrigerated storage. Enterobacteriaceae populations in chicken meat were below the detection limit (< 1 log cfu/g) by pour plating throughout the 23-day storage period, irrespective of packaging conditions. Based on sensory data, after ca. 8 days for the precooked chicken meat stored aerobically and after 12 days under MAP (time to reach initial decomposition stage, score of 2) the putrescine and tyramine content of chicken samples were ca. 14-19 and 1.4 mg/kg, values that may be proposed as the limit for spoilage initiation of precooked chicken meat (respective TVC for both aerobically and MA-packaged chicken meat were ca. 6.5 log cfu/g).
Περιγραφή
Λέξεις-κλειδιά
biogenic amines, cooked chicken meat, packaging, shelf-life, lactic-acid bacteria, poultry meat, shelf-life, spoilage, products, quality, storage, histamine, metabolites, tyramine
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000239645400016
http://www.springerlink.com/content/x82360313656645h/fulltext.pdf
http://www.springerlink.com/content/x82360313656645h/fulltext.pdf
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας