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CHANGES IN THE AMINE CONTENT OF GROUND BEEF DURING STORAGE AND PROCESSING.

Author(s) : SAYEM-EL-DAHER N., SIMARD R. E., FILLION J.

Type of article: Article

Summary

THE SEVEN AMINES CONSISTENTLY FOUND IN BEEF WERE: 1.3 DIAMINOPROPANE (DAP), HISTAMINE (HA), PUTRESCINE (PUT), CADAVERINE, SPERMINE, SPERMIDINE AND TYRAMINE (TA). GROUND BEEF WAS STORED AT 277, 280 AND 283 K (4, 7 AND 10 DEG C), AND SAMPLED AT 2-DAY INTERVALS FOR 12 DAYS. DEPENDING ON TEMPERATURE, THE TYPICAL CONCENTRATION RANGES AFTER 12 DAYS OF STORAGE WERE AS FOLLOWS: DAP 1.1-2.5, PUT 7.4-36.8, HA 3.2-2.9, CADAVERINE N.D-10.8, SPERMINE 33.1-44.6, SPERMIDINE 11.3-17.7, TA 1.2-33.3 MILLIGRAMMES/100 GRAMMES OF RAW GROUND BEEF. THE CONCENTRATIONS OF AMINES WERE POSITIVELY CORRELATED WITH TIME AND TEMPERATURE OF STORAGE BUT HISTAMINE WAS APPARENTLY UNAFFECTED. AMINE CONCENTRATIONS WERE UNAFFECTED BY COOKING, WITH THE EXCEPTION OF SPERMINE, WHICH DECREASED UNDER HEAT TREATMENT. THE DATA CONFIRMED THE USEFULNESS OF AMINES AS INDICATORS OF BEEF QUALITY.

Details

  • Original title: CHANGES IN THE AMINE CONTENT OF GROUND BEEF DURING STORAGE AND PROCESSING.
  • Record ID : 1985-2002
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 17 - n. 6
  • Publication date: 1984/12

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