Biogenic amines as bacterial quality indicators in different poultry meat species

César Aquiles Lázaro, Carlos Adam Conte-Júnior, Anna Carolina Canto, Maria Lucia Guerra Monteiro, Bruno Costa-Lima, Adriano Gomes da Cruz, Eliane Teixeira Mársico, Robson Maia Franco

Research output: Contribution to journalArticlepeer-review

50 Scopus citations

Abstract

Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some microorganisms, this fact can be used to relationship BA as a bacteriological quality indicator. The objective of this work was to determine the relationship between production of BA and microorganisms (total aerobic mesophilic bacteria and Enterobacteriaceae) count in the breasts of five different poultry meats (conventional, free-range, and organic chicken, duck and quail) during storage at 4±1°C for 17 days. All poultry meats showed slight variations in the biogenic amines behavior; on the other hand, the bacterial groups followed a similar trend (a gradual increased, reaching levels ca. >6LogCFUg-1 after the first week of storage) during the storage. Bacterial groups had a good correlation for all BA evaluated in quail; putrescine, cadaverine, spermine and spermidine in free-range chicken; tyramine, spermine and spermidine in conventional chicken; and tyramine and spemine in organic chicken and duck meat. These findings suggest that the usefulness of BA as quality indicators depend on the poultry meat.

Original languageEnglish
Pages (from-to)15-21
Number of pages7
JournalLWT - Food Science and Technology
Volume60
Issue number1
DOIs
StatePublished - 1 Jan 2015

Bibliographical note

Funding Information:
The authors are thankful for the financial support from the Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) , process numbers 26/103.003/2012, E-26/110.406/2012 and E-26/111.933/2011; also The Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and The Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) process numbers 311361/2013-7, 401922/2013-8 and 313917/2013-2.

Publisher Copyright:
© 2014 Elsevier Ltd.

Copyright:
Copyright 2015 Elsevier B.V., All rights reserved.

Keywords

  • Bacterial
  • Biogenic amines
  • Poultry meat
  • Quality

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