Abstract
Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some microorganisms, this fact can be used to relate BA as a bacteriological quality indicator. This study was aimed to evaluate the effects of an experimental ozone gaseous treatment and production of the biogenic amines’ putrescine and cadaverine. Amines were extracted with perchloric acid, derivative with dansyl chloride, separated using a reversed-phase high-performance liquid chromatographic method, and detected by fluorescence. The results showed that during the 7 days, the amount of putrescine had increased in all four experimental treatments. The highest increase was related to Group 1. The Duncan post hoc test showed that the highest amount of Cadaverine after killing was related to Group 1 (control) with 88.85 mg/kg and the lowest value for Group 2 is 12.03 mg/kg. Also, the results of Duncan's post hoc test for comparing Cadaverine seven days after slaughter among experimental treatments showed that the highest amount of Cadaverine after slaughter was related to Group 1 (control) with 135.6 mg/kg and the lowest value for the group is 94.83 mg/kg. The results of the test to compare the pH of the treatments showed that the highest amount of pH is for Group 4 and the lowest value for Group 1 (control). The results of this study showed that with increasing ozone gas concentration and decreasing the concentration of water, the biogenic amines’ putrescine and cadaverine in frozen poultry meat decreased. Putrescine and cadaverine levels appeared to be useful to control the effectiveness of the ozone treatment on meat quality and may be useful as a quality index to highlight the loss of poultry meat freshness.
Highlights
The worldwide poultry meat production and consumption have increased rapidly and, per capita consumption of poultry meat in many parts of the world will continue to grow
Hygiene intervention in the poultry meat processes alone does not lead to safe products, owing to the constant flow of bacteria entering the processing plant and unavoidable cross-contamination
This study aimed to evaluate the effects of an experimental ozone treatment during the storage of chilled poultry carcasses, and the correlation of Biogenic amines (BA) production as a quality index in poultry meat
Summary
The worldwide poultry meat production and consumption have increased rapidly and, per capita consumption of poultry meat in many parts of the world will continue to grow. Competitive price, the absence of cultural and religious obstacles, and dietary and nutritional properties are the main factors explaining the poultry meat’s attractiveness for consumers (Petracci and Cavani, 2012). Hygiene intervention in the poultry meat processes alone does not lead to safe products, owing to the constant flow of bacteria entering the processing plant and unavoidable cross-contamination. Decontamination of meat and poultry carcasses can help to reduce human foodborne infections and seems to be the only possibility to assure food safety. Many decontamination treatments of the poultry carcasses have been described, which can roughly be divided into three types: chemical, physical and combinations of the two. The problems are that not all of the treatments are applicable in the meat industry, and physical or chemical treatments of poultry carcasses are not allowed in Europe according to certain
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