Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340.
Section Defense Nuclear Technology, Center of the Army (CTEx), Rio de Janeiro, Brazil.
Poult Sci. 2014 Jun;93(6):1571-7. doi: 10.3382/ps.2013-03713.
The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.
本文研究了烹饪、真空包装、冷冻和高剂量伽马辐照对即食烤鸡胸肉片微生物保存和生物胺（BA）含量的综合影响。调味、烹饪和真空包装后，将三分之一的样品在-25°C（T1）下储存。其余三分之二的样品用 48 kGy 处理，三分之一在-25°C（T2）下储存，三分之一在室温下（T3）储存。定期分析所有样品以确定异养需氧中温细菌（HAMB）的生长和 BA（酪胺，TYM；腐胺，PUT；尸胺，CAD；亚精胺，SPD；组胺，HYM；精胺，SPM）的水平。方差分析用于确定测量数据的显著变化。烧烤导致调味样品中的 HAMB 计数从 5.3 log cfu/g 降至零。此外，在整个 12 个月的储存时间内，未检测到样品中存活的 HAMB 细胞。关于 BA 分析，SPM 和 CAD 的平均水平最高，非辐照样品（T1）的水平显著更高（P <0.05）。此外，辐照样品中 BA 的总含量平均水平显著降低。与 T1（7.5 ± 1.5 mg/kg）相比，T2 和 T3 的数值分别为 47 ± 23%和 60 ± 25%，这主要是由于 CAD 通过辐射分解而损失。因此，可以得出结论，烧烤、真空包装、冷冻和高剂量伽马辐照的组合有效地消除了 HAMB，同时在室温下储存 12 个月的即食鸡胸肉片保持可接受的 BA 水平。
