Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market
2017
Ngapo, Tania M. | Vachon, Lise
The aim of this study was to evaluate concentrations and evolution of biogenic amines in Canadian pork destined for the Japanese market. At 48h post-mortem, export quality loins were aged at −1.7°C for 13, 28, 43 or 58d (chilled) or 4.0°C for 5d (fresh). Increasing concentrations of putrescine, spermine and spermidine were observed with chilled ageing period and were greater in chilled export (43d at −1.7°C) than domestic market (5d at 4.0°C) pork equivalents. Cadaverine was detected, but was not influenced by ageing conditions, and tyramine was only detected in some samples after 43days at −1.7°C. Individual biogenic amines were not correlated with their precursor amino acids. Biogenic amines in Canadian pork for the chilled export Japanese market were not in sufficiently high concentrations to pose a risk of intoxication.
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