Biogenic Amine Sources in Cooked Cured Shoulder Pork

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• 作者：Teresa Herná ; ndez-Jover ; Marí ; a Izquierdo-Pulido ; M. Teresa Veciana-Nogu&eacute ; s ; and M. Carmen Vidal-Carou
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1996
• 出版时间：October 1996
• 年：1996
• 卷：44
• 期：10
• 页码：3097 - 3101
• 全文大小：109K
• 年卷期：v.44,no.10(October 1996)
• ISSN：1520-5118

文摘

Changes in biogenic amines were followed during pork meat storage, themanufacturing process,and the storage of cooked cured pork shoulder to establish the sourcesof these amines in this typeof product. Microbial counts were also followed. Duringstorage of pork meat at 6-8 mages/entities/deg.gif">C, spermidineremained constant, spermine slightly decreased, and amounts ofhistamine, tyramine, putrescine,and cadaverine appeared. Significant correlation coefficients wereobtained between aerobic totalcounts and tyramine, putrescine, and cadaverine. A biogenic amineindex calculated from the sumof cadaverine, putrescine, tyramine, and histamine seemed to be usefulas an indicator of the meatfreshness. Spermidine and spermine initially present in meat usedas raw material remainedconstant during the processing and the storage of the cooked porkshoulder. No additional biogenicamine formation was observed. Results of our work confirmed thatonly spermine and spermidineshould be present in cooked pork shoulder, if fresh pork meat is usedand a correct processing isfollowed. High levels of cadaverine, putrescine, tyramine, andhistamine in cooked pork shoulderwould be an indicator of the use of poor hygienic qualitymeat.Keywords: Biogenic amines; cooked meat products; meat spoilage