The quantification of biogenic amines in low-temperature stored vacuum-packaged and carbon dioxide modified atmosphere-packaged fresh pork
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Date
1998-09-01T00:00:00Z
Authors
Nadon, Celine Andree
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Abstract
Biogenic amines are formed in foods as a result of amino acid decarboxylation, catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum-packaging and carbon dioxide modified atmosphere-packaging (CO$\sb2$-MAP), when combined with low temperature storage $({-}1.5\sp\circ$C), allow fresh pork to have a storage life long enough for export to overseas markets. During low temperature storage of pork in these packaging systems, the lactic acid bacteria (LAB; which possess the enzymes for biogenic amine formation) dominate the microflora. The objectives of this study were to determine the quantities of biogenic amines in packaged fresh pork, to monitor LAB growth, and determine the storage life by sensory evaluation. Vacuum-packaged and CO$\sb2$-MAP pork were stored at $-$1.5 $\pm$ 0.5$\sp\circ$C for 9 and 13 weeks, respectively. Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine were determined weekly by HPLC and capillary gel electrophoresis. LAB and carnobacteria were enumerated weekly. Samples were evaluated for odour and appearance. The CO$\sb2$-MAP was successful in delaying bacterial growth and the development of unacceptable off-odours compared to the vacuum-packaging. The storage lives of the vacuum-packaged and CO$\sb2$-MAP pork were 5 and 13 weeks, respectively. HPLC was the superior method for biogenic amine quantification. Tyramine and phenylethylamine in pork of both packaging treatments approached levels considered to be potentially toxic. Given Canada's increasing role in the export of fresh meat to foreign markets, it is recommended that the formation of biogenic amines in acuum-packaged and CO$\sb2$-MAP pork be further investigated.