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Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat

  • Min, J.S. (Prepared Food Development Team, CJ Ltd.) ;
  • Lee, S.O. (College of Agriculture and Life Sciences, Seoul National University) ;
  • Jang, A. (College of Agriculture and Life Sciences, Seoul National University) ;
  • Jo, C. (Prepared Food Development Team, CJ Ltd) ;
  • Park, C.S. (Division of Animal Science & Resources, Research Center for Transgenic Cloned Pigs, Chungnam National University) ;
  • Lee, M. (College of Agriculture and Life Sciences, Seoul National University)
  • Received : 2006.12.18
  • Accepted : 2007.04.02
  • Published : 2007.08.01

Abstract

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

Keywords

Biogenic Amines;Volatile Basic Nitrogen;Beef;Pork;Chicken

Acknowledgement

Supported by : Korea Research Foundation, Korea Science & Engineering Foundation

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