Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage
This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-08-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/9/132 |
| _version_ | 1818827578667958272 |
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| author | Mehdi Triki Ana M. Herrero Francisco Jiménez-Colmenero Claudia Ruiz-Capillas |
| author_facet | Mehdi Triki Ana M. Herrero Francisco Jiménez-Colmenero Claudia Ruiz-Capillas |
| author_sort | Mehdi Triki |
| collection | DOAJ |
| description | This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef. |
| first_indexed | 2024-12-19T00:45:47Z |
| format | Article |
| id | doaj.art-af59ead6475a4d528bd28a358064ce9a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-19T00:45:47Z |
| publishDate | 2018-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-af59ead6475a4d528bd28a358064ce9a2022-12-21T20:44:16ZengMDPI AGFoods2304-81582018-08-017913210.3390/foods7090132foods7090132Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled StorageMehdi Triki0Ana M. Herrero1Francisco Jiménez-Colmenero2Claudia Ruiz-Capillas3Ministry of Public Health, P.O. Box 42, Doha, QatarDepartment of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, SpainDepartment of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, SpainDepartment of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, SpainThis paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.http://www.mdpi.com/2304-8158/7/9/132meat speciesfree amino acidbiogenic aminesquality index |
| spellingShingle | Mehdi Triki Ana M. Herrero Francisco Jiménez-Colmenero Claudia Ruiz-Capillas Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage Foods meat species free amino acid biogenic amines quality index |
| title | Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage |
| title_full | Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage |
| title_fullStr | Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage |
| title_full_unstemmed | Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage |
| title_short | Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage |
| title_sort | quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage |
| topic | meat species free amino acid biogenic amines quality index |
| url | http://www.mdpi.com/2304-8158/7/9/132 |
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