Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)
2013
Hutarova, Z., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Veterinary Public Health and Toxicology | Vecerek, V., rinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Veterinary Public Health and Toxicology | Steinhauserova, I., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Meat Hygiene and Technology | Marsalek, P., rinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Veterinary Public Health and Toxicology | Borilova, G., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Meat Hygiene and Technology
The aim of this study was to determine the hygienic quality of the pheasants reared for high-quality meat production by the biogenic amine concentrations in their meat. The content of biogenic amines was measured in the meat of sixty male pheasants killed by pithing and stored uneviscerated for 21 days under different storage temperatures (0 deg C, 7 deg C and 15 deg C). The samples of breast and thigh muscles of pheasant were tested at weekly intervals. Biogenic amines were analysed by reverse phase liquid chromatography and detected by tandem mass spectrometry. Concentrations of biogenic amines (except spermin and spermidin) in thigh muscle were higher than in breast muscle. Highly significant difference (P less than 0.01) was found in tyramine (5.80 mg/kg and 1.38 mg/kg for thigh and breast muscle, resp.), cadaverine (40.80 mg/kg and 14.43 mg/kg for thigh and breast muscle, resp.), putrescine (13.42 mg/kg and 3.16 mg/kg for thigh and breast muscle, resp.) and histamine (5.51 mg/kg and 1.70 mg/kg for thigh and breast muscle, resp.) concentrations after 21 days of storage at 15 deg C. This study provides information on the dynamics of biogenic amine formation in pheasant meat during 21 days of storage at different temperatures. Based on our results, we can recommend storing pithed uneviscerated pheasants at 0_7 deg C for up to 21 days, or at 15 deg C for up to 7 days. Concentrations of biogenic amines gained in our study can be helpful in evaluating freshness and hygienic quality of the pheasant game meat.
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