Share

Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.5 °C.

Author(s) : NADON C. A., ISMOND M. A. H., HOLLEY R.

Type of article: Article

Summary

Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, fever and heart failure. Technologies such as vacuum packaging and carbon dioxide-modified atmosphere packaging (CO2-MAP), when combined with low-temperature storage (-1.5 °C), allow fresh pork to be stored long enough for export. During low-temperature storage of pork in these packaging systems lactic, acid bacteria (LAB), which possess the enzymes for biogenic amine formation, dominate the microflora. This study determined the quantities of biogenic amines in packaged fresh pork monitored LAB growth and determined storage life by sensory evaluation. Vacuum-packaged and CO2-MAP pork were stored at -1.5 plus or minus 0.5 °C for 9 and 13 weeks, respectively. Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine concentrations were determined weekly. LAB and carnobacteria were enumerated weekly. Samples were evaluated for odor and appearance. CO2-MAP was successful in delaying bacterial growth and the development of unacceptable off-odors compared with the vacuum packaging. The storage lives of the vacuum-packaged and CO2-MAP pork were 5 and 13 weeks, respectively. Tyramine and phenylethylamine in pork of both packaging treatments approached levels considered potentially toxic. The formation of biogenic amines in vacuum-packaged and CO2-MAP pork should be further investigated.

Details

  • Original title: Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.5 °C.
  • Record ID : 2002-0268
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 2
  • Publication date: 2001/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing