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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Mohamed A. Rabie (Autor) Outra; Cidália Peres (Autor) Outra; F. Xavier Malcata (Autor) FEUP

Revista

Título: Meat Science

Vol. 96 Nº 1

Páginas: 82-87

ISSN: 0309-1740

Editora: Elsevier

Indexação

ISI Web of Knowledge - 15 Citações

ISI Web of Science

Scopus - 28 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6