Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators

Antonie van Leeuwenhoek
C C BalamatsiaIoannis N Savvaidis

Abstract

This study evaluated the formation of biogenic amines (BAs) in breast chicken meat during storage under aerobic and modified atmospheric packaging (MAP) conditions at 4 degrees C, the correlation of microbial and sensory changes in chicken meat with formation of BAs and the possible role of BAs as indicators of poultry meat spoilage. Poultry breast fillets were stored aerobically or under MAP (30%, CO(2), 70% N(2)) at 4 degrees C for up to 17 days. Quality evaluation was carried out using microbiological, chemical and sensory analyses. Total viable counts, Pseudomonads and Enterobacteriaceae, were in general higher for chicken samples packaged in air whereas lactic acid bacteria (LAB) and Enterobacteriaceae were among the dominant species for samples under MAP. Levels of putrescine and cadaverine increased linearly with storage time and were higher in aerobically stored chicken samples. Spermine and spermidine levels were also detected in both aerobically and MAP stored chicken meat. Levels of tyramine in both chicken samples stored aerobically and or under MAP were low (< 10 mg kg(-1)) whereas the formation of histamine was only observed after day 11 of storage when Enterobacteriaceae had reached a population of ca. 10(7) CFU ...Continue Reading

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Citations

Jul 3, 2013·International Journal of Food Microbiology·Francesca De FilippisDanilo Ercolini
Jul 7, 2012·The Analyst·Yolanda SalinasInmaculada Lorente
Jul 15, 2015·Journal of Applied Microbiology·T T NieminenJ Björkroth
May 4, 2011·Journal of Food Science·Aishath NailaGerrit Meerdink
Oct 31, 2015·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Aneta JastrzębskaEdward Szłyk
Aug 26, 2017·Microorganisms·Amélie RougerMonique Zagorec
Nov 30, 2018·Journal of Food Science and Technology·Mohamed A HusseinMohammed A F Nasr
Sep 4, 2018·Monatshefte für chemie·Wojciech WojnowskiJacek Namieśnik
Feb 26, 2020·Foods·Cinthia E Saenz-GarcíaGerardo M Nava
Dec 20, 2015·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Liane Aldrighi GalarzCarlos Prentice
Jan 23, 2021·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Ioanna Kosma, Anastasia Badeka
Jun 14, 2021·Food Microbiology·M MarmionA G M Scannell

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