Advanced SearchSearch Tips
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
Min, J.S.; Lee, S.O.; Jang, A.; Jo, C.; Park, C.S.; Lee, M.;
  PDF(new window)
Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).
Biogenic Amines;Volatile Basic Nitrogen;Beef;Pork;Chicken;
 Cited by
Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham,;;;;;;;

아세아태평양축산학회지, 2014. vol.27. 8, pp.1164-1173 crossref(new window)
Bardocz, S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Sci. Technol. 6:341-346. crossref(new window)

Byun, J. S., J. S. Min, I. S. Kim, J. W. Kim, M. S. Chung and M. Lee. 2003. Comparison of indicators of microbial quality of meat during aerobic cold storage. J. Food Prot. 66:1733-1737.

Chen, M.-T., Y.-S. Lin, H.-T. Tsai and H.-L. Kuo. 2002. Efficiency of hurdle technology applied to raw cured meat (Si-raw) prcocessing. Asian-Aust. J. Anim. Sci. 15(11):1646-1652.

Eerola, S., R. Hinkkanen, E. Lindfors and T. Hirvi. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. AOAC Int. 76: 575-577.

Halasz, A., A. Barath, L. Simon-Sarkadi and W. Holzapfel. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Sci. Technol. 5:42-49. crossref(new window)

Hernandez-Jover, T., M. Izquierdo-Pulido, M. T. Veciana-Nogues and M. C. Vidal-Carou. 1996. Biogenic amine sources in cooked cured shoulder pork. J. Agric. Food Chem. 44:3097-3101. crossref(new window)

Hernandez-Jover, T., M. Izquierdo-Pulido, M. T. Veciana-Nogues, A. Marine-Font and M. C. Vidal-Carou. 1997. Biogenic amine and polyamine contents in meat and meat products. J. Agric. Food Chem. 45:2098-2102. crossref(new window)

Kaniou, I., G. Samouris, T. Mouratidow, A. Eleftheriadou and N. Zantopoulos. 2001. Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4$^{\circ}$C. Food Chem. 74:515-519. crossref(new window)

Korea Food and Drug Administration. 2002. Food Code, Seoul, Korea.

Lee, K. T. and C. S. Yoon. 2001. Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at $0{^{\circ}C}$. Meat Sci. 59:71-77. crossref(new window)

Leuschner, R. G., M. Heidel and W. P. Hammers. 1998. Histamine and tyramine degradation by food fermenting microorganisms. Int. J. Food Microbiol. 39:1-12. crossref(new window)

Mietz, J. L. and E. Karmas. 1977. Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. J. Food Sci. 42:155-158. crossref(new window)

Min, J. S., S. O. Lee, A. Jang, M. Lee and Y. Kim. 2004a. Production of biogenic amines by microflora inoculated in meats. Asian-Aust. J. Anim.Sci. 17:1472-1478.

Min, J. S., S. O. Lee, A. Jang, M. Lee and Y. Kim. 2004b. Quantitative analysis of biogenic amines in raw and processed foods of animal origin on Korean domestic market. Asian-Aust. J. Anim. Sci. 17:1764-1768.

Miwa, K. and H. Iida. 1973. Studies on ethylalcohol determination in "Shiokara" by the microfiltration method. Bulletin of the Japan. Soc. Fish. 39:1189-1194.

Nakamura, M., Y. Wada, H. Saway and T. Kawabata. 1979. Polyamine content in fresh and processed pork. J. Food Sci. 44:515-517. crossref(new window)

SAS. 2000. The SAS system for windows (Release 8.01). SAS Institute, Inc., Cary, NC, USA.

Silla Santos, M. H. 1996. Biogenic amines The importance in foods. Int. J. Food Microbiol. 29:213-219. crossref(new window)

Silva, C. M. G. and M. B. A. Gloria. 2002. Bioactive amines in chicken breast and thigh after slaughter and during storage at 4${\pm}1^{\circ}$C and in chicken-based meat products. Food Chem. 78:241-248. crossref(new window)

Szerdahelyi, E. N., P. Freudenreich and K. Fischer. 1993. Untersuchungen ber den Gehalt biogenischer Amine in Schweinefleisch (Biogenic amines in pork). Fleischwirtschaft. 73:789-790.

Teodorovic, V., S. Buncic and D. Smiljanic. 1994. A study of factors influencing histamine production in meat. Fleischwirtsch. 74:170-172.

Veciana-Nogues, M. T., A. Marine-Font and M. C. Vidal-Carou. 1997. Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines, and organoleptic changes. J. Agric. Food Chem. 45:2036-2041. crossref(new window)

Vinci, G. and M. L. Antonelli. 2002. Biogenic amines: quality index of freshness in red and white meat. Food Control 13:519-524. crossref(new window)

Yano, Y., N. Kataho, M. Watanabe, T. Nakamura and Y. Asano. 1995. Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef. Food Chem. 54:155-159. crossref(new window)