[Effect of Some Organic Acids on Biogenic Amines Levels during Refrigerated Storage of Chicken Breast]

This research was conducted in Food Sciences Department Laboratories at the Faculty of Agriculture, Damascus University, during the period between 2011-2012. Main purpose of this research was to evaluate the effect of acetic and citric acids on some quality indicators of chicken breast fresh meat. These indicators were determinated on the basis of microbiological, chemical, sensory properties, and biogenic amines levels during refrigerated storage. The research investigated also the feasibility of these treatments for prolonging chicken breast shelf life, as well as, the possibility of considering biogenic amines as quality indicators of chicken breast meat, and reporting chicken breast freshness sold in Damascus local market. Chicken breasts were immersed in acetic acid (1% and 2%) and citric acid (1% and 2%) for 30 seconds. The samples were packed in poly ethylene bags, part of the samples was vacuum packaged, the other part was closed manually. Samples were stored at 4±1 ºC for 21 days. The effect of different treatments was studied during 0, 7, 14 and 21 days for microbiological analyses, including total count of bacteria, coliforms, Pseudomonas, Salmonella, anaerobic bacteria, yeasts and molds. Other quality indicators were determined, such as pH value, moisture, non-protein nitrogen and biogenic amines. Biogenic amines were analyzed by HPLC method for the determination of tyramine TYR, cadaverine CAD, tryptamine TRP, histamine HIS and ß-phenylethylamine ß-PHE. Sensory properties also were evaluated for color, smell and texture. Results revealed that acetic acid (1% and 2%) and citric acid (1% and 2%) treatments were effective in prolonging chicken breast shelf life for more than 14 days for acetic acid, and for more than 7 days for citric acid, compared with