||Assessment of biogenic amines content in fresh cattle livers during chilling storage and panroasting
Eldaly, Elsaid A. ,
Hussein, Mohamed A.El-Ghareeb, Waleed R.
Japanese Journal of Veterinary Research
S223 , 2016-04 , Graduate School of Veterinary Medicine, Hokkaido University
The levels of biogenic amines in addition to microbial and chemical parameters of fresh cattle livers were determined. The influence of chilling at 0 ± 1 °C, 4 ± 1 °C and pan-roasting on beef liver quality and safety was investigated. The obtained results revealed that the mean values of pH, Enterobacteriaceae count, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) were 6.86 ± 0.03, 3.08 ± 0.8 log10 CFU /g, 16.09 ± 0.08 mg N/100 g and 0.18 ± 0.02 mg malonaldehyde /kg, respectively. Liver samples were contained high levels of spermidine (up to 5.1±0.99 mg/kg), and low levels of histamine and cadaverine. Therefore, beef liver constitutes one of the richest dietary sources of spermidine. During refrigerated storage, there were significant bacterial and chemical changes: the pH decreased, TVN increased, and the levels of most of the naturally occurring amines increased at rates which were faster at higher storage temperature. During the pan-roasting at 180°C for 5 min, the levels of the biogenic amines increased significantly. A shelf life of up to 6 and 4 days during storage at 0 ± 1 °C and 4± 1 °C, respectively, is recommended.