A primary comparison for major biogenic amines variation during preserving red meat cuts in room temperature, refrigerator, and frozen condition

الموضوعات : Food and Health

Afshin Motaghifar ¹ , Behrouz Akbari-Adergani ² , Noordahr Rokney ³ , Abbasali Motallebi Moghanjoughi ⁴

1 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Water Safety Research Center, Food And Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
3 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

تاريخ الإرسال : 25 الجمعة , شعبان, 1444 تاريخ التأكيد : 14 السبت , ذو القعدة, 1444 تاريخ الإصدار : 02 الثلاثاء , ذو الحجة, 1444

الکلمات المفتاحية: / Cadaverine, / Putrescine, Biogenic amines, / Meat putrefaction, / Storage temperature,

ملخص المقالة :

Unlike bacterial and viral pathogens, certain naturally occurring substances like biogenic amines (BAs) can also cause food poisoning. BAs are associated with various health problems, including allergic reactions and even cancer development. This study aimed to quantify the levels of putrescine and cadaverine, two major BAs, in red meat using high-performance liquid chromatography. The method can monitor changes in the concentrations of these dominant BAs. The results showed that the increase in cadaverine and putrescine levels under three temperature conditions [room temperature (25 °C) for 4 days, refrigeration (2-4 °C) for 6 days, and freezing at -18 °C for one year] was significantly different. While putrescine levels rose at room temperature, cadaverine amounts increased more noticeably under refrigeration and freezing. BA formation also varied with different meat cuts used in processed meats. Statistical analysis revealed that meat storage methods, even under proper cooling, can lead to BA production depending on temperature and the presence or absence of microorganisms on the meat. In conclusion, controlling storage temperature is essential to minimize potential BA accumulation in red meats.

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