LBqA - Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais 31270-901, Brazil; Programa de Pós-Graduação em Ciência Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais 31270-901, Brazil.
LBqA - Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, Minas Gerais 31270-901, Brazil; IOM/Funed - Instituto Octávio Magalhães, Fundação Ezequiel Dias, R. Conde Pereira Carneiro 80, Belo Horizonte, Minas Gerais 30510-010, Brazil.
Meat Sci. 2018 May;139:7-14. doi: 10.1016/j.meatsci.2018.01.004. Epub 2018 Jan 10.
Pork loin and leg were evaluated 24h after slaughter and during refrigerated (5°C) and frozen storage for microbial counts, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and bioactive amines. Spermine was the prevalent amine in fresh pork loin and leg, followed by spermidine and agmatine. During refrigerated storage, pH, TVB-N, mesophilic and psychrotrophic counts increased and no changes (p<0.05) were observed on polyamines; however putrescine, cadaverine and histamine were produced and accumulated throughout storage. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) for all parameters indicated a shelf life of 8days for both cuts, which was also coherent with safety regarding histamine levels. During frozen storage, there was no change on amines and pH, TVB-N decreased, and TBARS increased. None biogenic amine was produced. PCA and HCA were not able to classify frozen pork based on the analyzed parameters; however, a shelf life of 90days was suggested for the frozen cuts based on lipid oxidation.
猪肉里脊和腿在屠宰后 24 小时以及冷藏（5°C）和冷冻储存期间进行了评估，用于微生物计数、pH 值、总挥发性碱基氮（TVB-N）、硫代巴比妥酸反应物质（TBARS）和生物活性胺。腐胺是新鲜猪里脊和腿中的主要胺类，其次是亚精胺和精胺。在冷藏过程中，pH 值、TVB-N、嗜温和嗜冷计数增加，多胺没有变化（p<0.05）；然而腐胺、尸胺和组胺在整个储存过程中产生并积累。所有参数的主成分分析（PCA）和层次聚类分析（HCA）表明，这两种切块的货架期均为 8 天，这也与组胺水平的安全性一致。在冷冻储存过程中，胺类和 pH 值没有变化，TVB-N 减少，TBARS 增加。没有生物胺产生。PCA 和 HCA 无法根据分析参数对冷冻猪肉进行分类；然而，根据脂质氧化，建议冷冻切块的货架期为 90 天。
