Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4 degrees C

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dc.contributor.authorPatsias, A.en
dc.contributor.authorChouliara, I.en
dc.contributor.authorPaleologos, E. K.en
dc.contributor.authorSavvaidis, I.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:46:18Z
dc.date.available2015-11-24T16:46:18Z
dc.identifier.issn1438-2377-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/9057
dc.rightsDefault Licence-
dc.subjectbiogenic aminesen
dc.subjectcooked chicken meaten
dc.subjectpackagingen
dc.subjectshelf-lifeen
dc.subjectlactic-acid bacteriaen
dc.subjectpoultry meaten
dc.subjectshelf-lifeen
dc.subjectspoilageen
dc.subjectproductsen
dc.subjectqualityen
dc.subjectstorageen
dc.subjecthistamineen
dc.subjectmetabolitesen
dc.subjecttyramineen
dc.titleRelation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4 degrees Cen
heal.abstractThe 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).en
heal.accesscampus-
heal.fullTextAvailabilityTRUE-
heal.identifier.primaryDOI 10.1007/s00217-006-0253-9-
heal.identifier.secondary<Go to ISI>://000239645400016-
heal.identifier.secondaryhttp://www.springerlink.com/content/x82360313656645h/fulltext.pdf-
heal.journalNameEuropean Food Research and Technologyen
heal.journalTypepeer reviewed-
heal.languageen-
heal.publicationDate2006-
heal.publisherSpringer-Verlagen
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.typejournalArticle-
heal.type.elΆρθρο Περιοδικούel
heal.type.enJournal articleen

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