Correlation between microbial flora, sensory changes and biogenic amines
formation in fresh chicken meat stored aerobically or under modified
atmosphere packaging at 4 °C: possible role of biogenic amines
as spoilage indicators |
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Authors: | CC Balamatsia EK Paleologos MG Kontominas IN Savvaidis |
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Institution: | (1) Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece |
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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 °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%, CO2, 70% N2) at 4 °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. 107 CFU g−1. Based on sensory and microbiological analyses and also taking into account a biogenic amines index (BAI, sum of putrescine,
cadaverine and tyramine), BAI values between 96 and 101 mg kg−1 may be proposed as a quality index of MAP and aerobically-packaged fresh chicken meat. Spermine and spermidine decreased
steadily throughout the entire storage period of chicken meat under aerobic and MAP packaging, and thus these two amines cannot
be used as indicators of fresh chicken meat quality. |
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Keywords: | Amines Biochemical Chicken Microbiological Modified atmosphere packaging Sensory analysis Spoilage |
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