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Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
Meat Sci. 2014 Jan; 96(1):82-7.MS

Abstract

The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4°C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time--but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.

Authors+Show Affiliations

Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Apartado 127, P- 2781-901 Oeiras, Portugal.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23896140

Citation

Rabie, Mohamed A., et al. "Evolution of Amino Acids and Biogenic Amines Throughout Storage in Sausages Made of Horse, Beef and Turkey Meats." Meat Science, vol. 96, no. 1, 2014, pp. 82-7.
Rabie MA, Peres C, Malcata FX. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. Meat Sci. 2014;96(1):82-7.
Rabie, M. A., Peres, C., & Malcata, F. X. (2014). Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. Meat Science, 96(1), 82-7. https://doi.org/10.1016/j.meatsci.2013.05.042
Rabie MA, Peres C, Malcata FX. Evolution of Amino Acids and Biogenic Amines Throughout Storage in Sausages Made of Horse, Beef and Turkey Meats. Meat Sci. 2014;96(1):82-7. PubMed PMID: 23896140.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. AU - Rabie,Mohamed A, AU - Peres,Cidalia, AU - Malcata,F Xavier, Y1 - 2013/06/12/ PY - 2011/09/02/received PY - 2013/03/31/revised PY - 2013/05/30/accepted PY - 2013/7/31/entrez PY - 2013/7/31/pubmed PY - 2014/5/30/medline KW - Biogenic amines KW - Dried sausage KW - Fermented sausage KW - Food control KW - Food safety KW - Free amino acids SP - 82 EP - 7 JF - Meat science JO - Meat Sci. VL - 96 IS - 1 N2 - The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4°C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time--but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/23896140/Evolution_of_amino_acids_and_biogenic_amines_throughout_storage_in_sausages_made_of_horse_beef_and_turkey_meats_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(13)00246-5 DB - PRIME DP - Unbound Medicine ER -