Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Foods
Mehdi TrikiC Ruiz-Capillas

Abstract

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the ...Continue Reading

References

Aug 1, 1990·International Journal of Food Microbiology·B ten BrinkJ H Huis in 't Veld
Mar 27, 2001·Journal of Animal Science·J K PageT R Schwotzer
Jun 23, 2005·Critical Reviews in Food Science and Nutrition·Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero
Aug 4, 2012·Journal of Agricultural and Food Chemistry·Claudia Ruiz-CapillasFrancisco Jiménez-Colmenero
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Muhammad Asim ShabbirHafiz Ansar Rasul Suleria
Nov 20, 2016·Korean Journal for Food Science of Animal Resources·Sivakumar Allur SubramaniyanKwan-Seob Shim

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Citations

Feb 23, 2020·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Tanja BogdanovićJelka Pleadin
Feb 13, 2019·Foods·Claudia Ruiz-Capillas, Ana M Herrero
Aug 9, 2019·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Akiko KubotaKen-Ichi Ueno

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Methods Mentioned

BETA
ion-exchange chromatography

Software Mentioned

SPSS

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