Abstract
The formation of biogenic amines was studied in broiler chicken cuts
stored in modified atmosphere (MA) packages. Also, the applicability of
biogenic amines for the quality control of MA-packaged broiler chicken
cuts was evaluated in various constant and variable temperature schemes.
It was found that temperature dependent changes took place in the
concentrations of tyramine, putrescine and cadaverine. The changes in
the concentrations of these amines were in accordance with the
microbiological quality of broiler chicken cuts. On the basis of the
results it was concluded that tyramine, putrescine and cadaverine could
serve as quality indicating tools for MA-stored poultry.
Original language | English |
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Pages (from-to) | 601 - 607 |
Number of pages | 7 |
Journal | Food Control |
Volume | 15 |
Issue number | 8 |
DOIs | |
Publication status | Published - 2004 |
MoE publication type | A1 Journal article-refereed |
Keywords
- Biogenic amines
- Poultry
- Microbiological quality