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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1 °C and in chicken-based meat products  [2002]

Silva, Cristiane M.G.; Gloria, M. Beatriz A.;

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The levels of bioactive amines in chicken meat were determined. Immediately after slaughter, spermine and spermidine were detected in red and white meats. Spermine was the prevalent amine—70% of total. Low levels of histamine were also detected in thighs. During storage at 4±1 °C, there was a decrease in spermine, spermidine levels remained constant, and putrescine, cadaverine, histamine and tyramine were formed. At 15 days, higher levels of amines were found in breast compared to thigh. An index based on ratio of the polyamines spermidine/spermine levels was considered appropriate for the evaluation of chicken meat quality. Chicken-based meat products (mortadella, frankfurters, sausage, meatballs, hamburger and nuggets) were analyzed for bioactive amines for the first time. Nuggets were the only products with amine profiles similar to fresh chicken meat. There was a prevalence of spermidine over spermine for most of the products, suggesting the incorporation of significant amounts of vegetable protein in the formulations. Sausage contained higher biogenic amine levels than the other products.
From the journal
Food chemistry
ISSN : 0308-8146

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2014
Volume:
78
Issue:
2
Start Page:
241
End Page:
248
All titles:
"Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1 °C and in chicken-based meat products"@eng
Other:
"Includes references"
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2014
Volume:
78
Issue:
2
Start Page:
241
End Page:
248
All titles:
"Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1 °C and in chicken-based meat products"@eng
Other:
"Includes references"