Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Mohamed A. Rabie (Author) Other; Cidália Peres (Author) Other; F. Xavier Malcata (Author) FEUP

Journal

Title: Meat Science

Vol. 96 No. 1

Pages: 82-87

ISSN: 0309-1740

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 15 Citations

ISI Web of Science

Scopus - 28 Citations

Scientific classification

FOS: Engineering and technology

Other information

Authenticus ID: P-008-CCH

DOI: 10.1016/j.meatsci.2013.05.042

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6