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- Title
Effects of storage temperature and thermal processing on biogenic amines contents in meat by capillary electrophoresis indirect ultraviolet.
- Authors
YANG Xue; XU Zhongqi
- Abstract
To explore the effects of storage temperature and thermal processing on biogenic amines (BAs) contents in meat during storage, contents of BAs in meat were determined by capillary electrophoresis (CE) indirect ultraviolet (UV). The meats were fresh and cooked chicken, beef and pork that were stored at 4 °C (refrigerated condition) for 6 d and 25 °C (room temperature condition) for 24 h, respectively. The results show that spermine (Spm) and spermidine (Spd) contents decrease during storage. Putrescine (Put), histamine (HA), cadaverine (Cad) and tyramine (TA) contents in meat increase rapidly with increasing storage time at 25 °C, while the contents of the four BAs increase slowly with increasing storage time at 4 °C. Under both room temperature and refrigerated conditions, the contents of Put, HA, Cad and TA in fresh meat are higher than those in cooked meat. It indicates that refrigeration conditions and thermal processing can effectively inhibit the increase of BAs contents in meat. BAs contents in pork are lower than that in chicken and beef, which suggests that the type of meat also affects the contents of BAs in meat.
- Subjects
BIOGENIC amines; CAPILLARY electrophoresis; MEAT analysis; CHICKEN as food; TEMPERATURE effect; MEAT storage; MEAT
- Publication
Journal of Donghua University (Natural Science Edition), 2023, Vol 49, Issue 3, p143
- ISSN
1671-0444
- Publication type
Article
- DOI
10.19886/j.cnki.dhdz.2022.0036