Abstract
Chemical composition, changes of pH, free amino acids and biogenic amines during aging of beef Musculus thoracis during maturation were analysed. The parameters were analysed 24 hours, 48 hours, 1 week, 2 weeks and 3 weeks after slaughtering. The value of pH was 24 hours after slaughtering 5.6 and 48 hours similar 5.57, following the first week increased (pH 5.89) and decreased after the second week and in the third week reached 6.20 pH. During the 3 weeks ripening of meat, we found statistically significant (P ≤0.01) differences only in spermidine content. Spermine content was significantly increased (P ≤0.05) from 20.05 mg.kg-1 to 48.27 mg.kg-1. Free amino acids histamine not significant increased from 0.04 to 0.86 mg.kg-1, also content of free amino acids ornithine increased from 0.02 to 0.37 mg.kg-1 at the end of ripening. The putrescine content was 24 hours after slaughter 1.11 mg.kg-1 and at 21th day of the experiment was non significantly higher of 9.28 mg.kg-1. Spermidine content significantly (P ≤0.01) increased from 2.04 to 9.91 mg.kg-1 and spermine significantly increased (P ≤0.05) from 20.05 to 48.27 mg.kg-1 on the 21th day of the experiment.
Highlights
In the live animal cells available oxygen through the bloodstream and can run catabolic processes
Polyamines putrescine, spermidine and spermine form a group of amines classified due to their formation by de novo biosynthesis as natural or physiological polyamines, while biogenic amines are formed by non-specific bacterial decarboxylation of amino acids
Bulls were slaughtered at the commercial slaughterhouse, 24 hours after slaughtering were deboned and Musculus thoracis was used for analyses
Summary
In the live animal cells available oxygen through the bloodstream and can run catabolic (degradation) processes. Cadaverine, putrescine, spermine and spermidine have been classified in the group of biogenic amines Because of their specific biological roles in eukaryotic cells, is out as a separate group- polyamines. Biogenic amines are identified by the group of low molecular weight basic compounds with aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic structure (histamine, tryptamine). Polyamines putrescine, spermidine and spermine form a group of amines classified due to their formation by de novo biosynthesis (putrescine → spermidine → spermine) as natural or physiological polyamines, while biogenic amines (mainly histamine, tyramine, phenylethylamine, putrescine and cadaverine) are formed by non-specific bacterial decarboxylation of amino acids.
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