Ntzimani Athina G, Paleologos Evangelos K, Savvaidis Ioannis N, Kontominas Michael G
Department of Chemistry, Laboratory of Food Chemistry and Food Microbiology, University of Ioannina, Ioannina 45110, Greece.
Food Microbiol. 2008 May;25(3):509-17. doi: 10.1016/j.fm.2007.12.002. Epub 2008 Jan 11.
The present study evaluated: (1) the formation of biogenic amines (BAs) in smoked turkey fillets during storage under aerobic and modified atmosphere packaging (MAP) conditions at 4 degrees C, (2) the relation of BAs to microbial and sensory changes in turkey meat and (3) the possible role of BAs as indicators of poultry meat spoilage. Smoked sliced turkey fillets were stored in air and under vacuum, skin and two modified atmospheres (MAP), M1 (30% CO(2)/70% N(2)) and M2 (50% CO(2)/50% N(2)), at 4+/-0.5 degrees C, for a period of 30 days. The BAs determined were: tryptamine, tyramine, histamine, putrescine, cadaverine, spermidine and spermine. Low levels of BAs were observed throughout the entire storage period, with the exception of histamine, tyramine and tryptamine, for which higher concentrations were recorded. Values for these three BAs were the highest for air-packaged samples (32.9, 25.0 and 4.1mg/kg, respectively) and the lowest for skin-packaged samples (11.9, 4.3 and 2.8 mg/kg, respectively) after 30 days of storage. All microorganism populations increased throughout the storage period, except for Pseudomonas spp. and Enterobacteriaceae, in skin-packaged fillets and modified atmosphere M2, which remained under the method detection limit (<1logCFU/g) until day 30 of storage. Pseudomonas spp. and Enterobacteriaceae for the rest of the packaging treatments remained below 5logCFU/g throughout storage. On the other hand, lactic acid bacteria were dominant throughout the storage period, regardless of the packaging conditions reaching 8.9logCFU/g on day 30 of storage. Mesophiles reached 7logCFU/g after ca. 19-20 days for the air and skin packed samples, 22-23 days for the M2 and vacuum packed samples and 25-26 days for the M1 packed samples. BA values for tryptamine, histamine and tyramine correlated well with both microbiological and sensory analyses data. Tryptamine, histamine and tyramine may be used as chemical indicators of turkey meat spoilage.
（1）烟熏火鸡肉片在4℃有氧和改良气氛包装（MAP）条件下储存期间生物胺（BAs）的形成；（2）生物胺与火鸡肉中微生物和感官变化的关系；（3）生物胺作为禽肉腐败指标的可能作用。烟熏切片火鸡肉片在4±0.5℃下分别在空气中、真空、带皮以及两种改良气氛（MAP），即M1（30% CO₂/70% N₂）和M2（50% CO₂/50% N₂）中储存30天。所测定的生物胺包括：色胺、酪胺、组胺、腐胺、尸胺、亚精胺和精胺。在整个储存期内，除组胺、酪胺和色胺外，其他生物胺的含量均较低，而这三种生物胺的浓度较高。储存30天后，这三种生物胺在空气包装样品中的含量最高（分别为32.9、25.0和4.1mg/kg），在带皮包装样品中的含量最低（分别为11.9、4.3和2.8mg/kg）。在整个储存期内，除带皮包装鱼片和处于改良气氛M2中的假单胞菌属和肠杆菌科外，所有微生物种群数量均增加，其中假单胞菌属和肠杆菌科在储存至第30天时仍低于方法检测限（<1logCFU/g）。在其余包装处理中，假单胞菌属和肠杆菌科在整个储存期内均低于5logCFU/g。另一方面，无论包装条件如何，乳酸菌在整个储存期内均占主导地位，在储存第30天时达到8.9logCFU/g。对于空气包装和带皮包装的样品，嗜温菌在约19 - 20天后达到7logCFU/g；对于M2包装和真空包装的样品，在22 - 23天后达到；对于M1包装的样品，在25 - 26天后达到。色胺、组胺和酪胺的生物胺值与微生物学和感官分析数据均具有良好的相关性。色胺、组胺和酪胺可用作火鸡肉腐败的化学指标。
