Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

Zdeňka Hutařová,Petr Maršálek,Iva Steinhauserová,Gabriela Bořilová,Vladimír Večerek

doi:10.2754/avb201382020169

Zdeňka Hutařová, Petr Maršálek + Show 3 more

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https://doi.org/10.2754/avb201382020169

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Abstract

In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 ± 18.66 mg/kg), putrescine (4.39 ± 4.17 mg/kg) and tyramine (15.20 ± 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The concentration of biogenic amines in meat is associated with the presence of contaminating microorganisms. For that reason, biogenic amines are often used as markers of meat spoilage in various livestock species. Based on our results, the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hygienic quality of pheasant meat. We can recommend storing pithed pheasants treated by evisceration no longer than for seven days at 7 °C. After that period, biogenic amine concentrations in meat begin to change. The main significance of this study lies in the extension of the lack information about the content of biogenic amines in the meat of eviscerated pithed pheasant and also about changes of their concentrations during the course of storage.

Highlights

In our study, we tested biogenic amine concentrations in eviscerated pheasants killed by pithing and stored at 7 °C for days
The relatively high difference in cadaverine concentrations between the breast muscle (3.02 mg/kg) and the thigh muscle (20.17 mg/kg) was non-significant. It follows from the results obtained in our study, in which pheasant carcasses were eviscerated and stored at 7 °C, that more pronounced changes in biogenic amine concentrations after 7 days of storage occur in the thigh muscle, and after 14 days of storage in the breast muscle
Different results were found when the intensity of biogenic amine formation was compared between breast and thigh muscles of pheasants during the storage period

Summary

Introduction

We tested biogenic amine concentrations in eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 °C for days. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hygienic quality of pheasant meat. The main significance of this study lies in the extension of the lack information about the content of biogenic amines in the meat of eviscerated pithed pheasant and about changes of their concentrations during the course of storage. Differences in the formation of biogenic amines between breast and thigh muscle in chicken meat were studied by, e.g. Silva and Glória (2002). Nowadays, raising pheasants on farms for slaughter and subsequent meat production is becoming more important (Hofbauer et al 2010)

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