Balamatsia C C, Paleologos E K, Kontominas M G, Savvaidis I N
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110, Ioannina, Greece.
Antonie Van Leeuwenhoek. 2006 Jan;89(1):9-17. doi: 10.1007/s10482-005-9003-4. Epub 2006 Mar 10.
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 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.
本研究评估了鸡胸肉在4℃有氧和气调包装（MAP）条件下储存期间生物胺（BAs）的形成、鸡肉中微生物和感官变化与BAs形成的相关性以及BAs作为禽肉腐败指标的可能作用。将禽胸肉片在4℃下进行有氧储存或气调包装（30% CO₂、70% N₂）储存长达17天。使用微生物学、化学和感官分析进行质量评估。一般来说，空气中包装的鸡肉样品的总活菌数、假单胞菌和肠杆菌科细菌数量较高，而气调包装样品中乳酸菌（LAB）和肠杆菌科细菌是优势菌属。腐胺和尸胺的含量随储存时间呈线性增加，且在有氧储存的鸡肉样品中更高。在有氧和气调包装储存的鸡肉中均检测到精胺和亚精胺的含量。有氧储存和气调包装储存的鸡肉样品中酪胺含量均较低（<10 mg kg⁻¹），而组胺的形成仅在储存11天后观察到，此时肠杆菌科细菌数量达到约10⁷ CFU g⁻¹。基于感官和微生物学分析，并考虑到生物胺指数（BAI，腐胺、尸胺和酪胺的总和），可建议96至101 mg kg⁻¹之间的BAI值作为气调包装和有氧包装的新鲜鸡肉的质量指标。在有氧和气调包装下，鸡肉整个储存期间精胺和亚精胺含量稳步下降，因此这两种胺不能用作新鲜鸡肉质量的指标。
