The Biochemical Assessment of Imported Frozen Chicken and Detection The Effect of Biogenic Amines on The Meat Quality
Keywords:
Biogenic Amines, Index Quality, Frozen Chicken, Sensory EvaluationAbstract
To assess the quality of imported frozen chicken sold in Sulaimani markets with respect to biogenic amines content and sensory properties, a total of 160 samples of frozen chicken meat belonged to four foreign trademarks were collected in two batches from different parts of Sulaimani city markets. The samples consisted of whole chickens (160 samples- 80 for each batch). HPLC- based detection of Biogenic amines revealed histamine within the acceptable limits in all marks, it ranged 0.00- 0.22 and 0.00- 0.03 mg/ Kg meat in batches 1 and 2 respectively for the four marks of carcasses. Putrescine, Cadaverine, Spermine and Spermidine were within the ranges reported in literatures for good chicken meat quality in all marks, except in DMIS. The biogenic amines indexes for all marks were within the acceptable limits except for DMIS, which significantly differed from the others. The sensory evaluation (organoleptic evaluation) of carcasses revealed highest scores gained by Gedik for all categories then by Sadia and Frinal, while DMIS had the lowest with the presence of significant differences among marks.
References
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Castellini, C.; Mungai; C. and Dal Bosco, D. (2002). Effect of organ production system on broiler
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Coró, F.; Youssef, E.Y. and Shimokomaki, M. (2003). Age related changes in poultry breast meat collagen pyridinoline and texture. J. Food Biochem., 26: 533-541.
Cross, H.R.; Moen, R. and Stanfield, M. (1978). Training and testing of judges for the sensory analysis of meat quality. Food Tech., 32:48-52.
Du, M. and Ahn, D.U. (2002). Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poultry Sci 81: 428-433.
Frank, H.A.; Baranowski, J.D.; Chongsiriwatana, M.; Brust, P.A. and Premaratne,R.J. (1985). Identification and decarboxylase activities of bacteria isolated from decomposed mahimahi (Coryphaena hippurus). after incubation at 0 and 32° C. Int.J. Food Microbiology, 2:331-340.
Galgano F., Favati F., Bonadio M., Lorusso V., Romano P. (2009). Role of Biogenic amines as index
of freshness in beef meat packed with different biopolymeric materials. Food Res. Int.42,
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Liu , A. ; Nishimura, T. and Takahashi, K. (1996). Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci., 43: 43-49.
Lovaas, E. (1991). Antioxidative effects of polyamines. J. Amer. Oil Chem Soc., 68:353- 358.
Lyon, B.G. and Lyon, C. E. (2001). Meat Quality: Sensory and Instrumental Evaluations. In: A.R. Sams (ed.). Poultry meat processing. CRC press. Taylor & Francis Group, LLC.
Lyon, B.G. and Lyon, C.E. (1990). Texture profile of broiler pectoralis major as influenced by post-
mortem deboning time and heat method. Poult. Sci., 69: 329-340.
Lyon, B.G.; Smith, D.P.; Lyon, C.E. and Savage, E.M. (2004). Effect of diet and feed withdrawal on sensory descriptive and instrumental profiles of broiler breast fillets. Poultry Sci., 83: 275-281.
Maijala R.; Nurmi E. and Fischer A.(1995). Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Sci., 39: 9-22
Maijala, R. L.; S. H. Erola, M. A.; Aho, M. and Hirn, J. A. (1993). The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J. Food Prot., 50: 125-129.
McKee, L. (2007). Chapter: 33, General Attributes of Fresh and Frozen Poultry Meat. In: M. L. Nollet (ed.).Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing.
Mead, G .C.(2004). Microbiological quality of poultry meat: a review. Brazilian J. of Poultry Sci. 6 (3).:135 – 142.
Meilgaard, M. C.; Civille, G. V. and Carr, B. T.( 1999). Sensory Evaluation Techniques, 3rd ed., CRC Press, Boca Raton, FL. Pp:329-340.
Mietz J.L. and Karmas E.( 1977). Chemical quality index of canned tuna as determined by high pressure liquid chromatography.J. Food Sci. 42 (1)., 155-158.
Monahan, F.J.; Gray, J.I.; Booren, A.M.; Miller, E.R.; Buckley, D.J.; Morrissey, P.A. and Gomma, E.A. (1992). Influence of dietary treatment on lipid and cholesterol oxidation in pork. J. Agric. Food Chem., 40: 1310-1315.
Northcutt, K.J. (2009). Factors affecting poultry meat quality. Bulletin 1157.
Raharjo, S.; Sofos, J. N. and Schmidt, G. R. (1992). Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. J. Agric. Food Chem. 40: 2182-2185.
Rice, S. C.; Eitenmiller, R. R. and Koehler, P. E. (1976). Biologically active amines in food: A review. J. Milk Food Tech., 39: 166-169.
Ruiz-Capillas, C. and Jiménez-Colmenero, F. (2004). Biogenic amines in meat and meat products. Critical Rev. Food Sci., 44: 489-499.
Sahoo, J.; Samoon, A.H. and Sapcota, D. (1996). Recent developments in further processed poultry meat products. Indian Food Ind., 15 (2).: 30–36.
Santos, M. H. S. (1996). Biogenic amines: their importance in foods. Int. J. Food. Microb., 29: 213-231.
SAS (2004). SAS Institute, SAS for Windows, SAS User’s Guide: Statistics. Version 11.0 e, SAS Institute Inc., Cary, NC, USA.
Schilling, M.W. (2007). History, Background, and Objectives of Sensory Evaluation in muscles foods. In: Leo M. L. Nollet (ed.). Handbook of Meat, Poultry and Seafood Quality. 1st ed., Blackwell Publishing.
Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Res. Int., 29: 675-690.
Silva, C.M.G. and Gloria, M.B.A. (2002). Bioactive amines in chicken breast and thigh after slaughter
and during storage at 4±1_C and in chicken-based meat products. Food Chem.
78: 241 –248.
Singh, V. P.; Sanyal, M. K.; Dubey, P. C. and Mendirtta, S. K. (2011). Quality assessment of vacuum packaged chicken snacks stored at room temperature. J. Stored Products and Postharvest Res., 2(6).: 120 – 126.
Stratton, J. E.; Hutkins, R. W. and Taylor, S. L. (1991). Biogenic amines in cheese and other fermented foods: a review. J. Food Prot., 54: 460-470.
Tamim, N. M. and Doerr, J. A. (2003). Effect of putrefaction of poultry carcasses prior to rendering on biogenic amine production. J. Appl. Poultry Sci., 12: 456-460.
Taylor, S. L., (1986). Histamine food poisoning, toxicology and clinical aspects. Cri. Rev. toxicol., 17: 91-128.
Taylor, S.L. and Sumner, S.S. (1986). Determination of histamine, putrescine, and cadaverine, In: D.E. Kramer and J. Liston, (eds.). Seafood quality determination. Pp: 235–245. Elsevier, Amsterdam.
Ten Brink, B.; Damink, C. and Joosten, H.M.( 1990). Occurrence and formation of biological active amines in foods. Int. J. Food Neurobiology, 1: 73–84.
Terra, N. N.; de Campos, R. M. L. and Campagnol, P. C. B. (2009). Sensory aspects of cooked meats. In: L. M. L. Nollet and F. Toldrà (eds.). Handbook of Muscle Foods Analysis. P. 550. CRC Press, Boca Raton, FL.
Balamatsia, C.C.; Paleologos, E.K.; Kontominas, M.G.; Savvaidis, I.N. (2007). Possible role of volatile amines as quality indicating metabolites in modified atmosphere packaged chicken fillets: Correlation with microbiological and sensorial attributes, J.Food Chemistry, 104(4).: 1622-1628.
Barbut, S. and Mittal, G. S. (1990). Influence of the freezing rate on the rheological and gelation properties of dark poultry meat .Poultry Science, 69, 827–832.
Bard´ocz, S. (1995). Polyamines in food and their consequences for food quality and human health. J.Trends Food Sci. Tech., 6:341–346.
Baston, O.; Barna, O. and Vasile, A. (2010). Microbiota and biogenic amines variation of chicken meat; comparison between white and red meat. Animal Food Sci. and Tech., 11(1)., on line : www.afst.valahia.ro.
Castellini, C.; Mungai; C. and Dal Bosco, D. (2002). Effect of organ production system on broiler
carcass and meat quality. J. Meat Sci., 60: 219-22.
Coró, F.; Youssef, E.Y. and Shimokomaki, M. (2003). Age related changes in poultry breast meat collagen pyridinoline and texture. J. Food Biochem., 26: 533-541.
Cross, H.R.; Moen, R. and Stanfield, M. (1978). Training and testing of judges for the sensory analysis of meat quality. Food Tech., 32:48-52.
Du, M. and Ahn, D.U. (2002). Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poultry Sci 81: 428-433.
Frank, H.A.; Baranowski, J.D.; Chongsiriwatana, M.; Brust, P.A. and Premaratne,R.J. (1985). Identification and decarboxylase activities of bacteria isolated from decomposed mahimahi (Coryphaena hippurus). after incubation at 0 and 32° C. Int.J. Food Microbiology, 2:331-340.
Galgano F., Favati F., Bonadio M., Lorusso V., Romano P. (2009). Role of Biogenic amines as index
of freshness in beef meat packed with different biopolymeric materials. Food Res. Int.42,
1147-1152.
Gingerich, T.M.; Lorca, T.; Flick, G.J.; Pierson, M.D. and McNair, H.M. (1999). Biogenic amine survey and organoleptic changes in fresh, stored, and temperature-abused blue fish (Pomatomus saltatrix). J. of Food Protection, 62: 1033-1037.
Halasz, A.; A. Barath, L. S. and Holzapfel, W. (1994). Biogenic amines and their production by
microorganisms in food. Trends in Food Sci. Technol., 5:42-49.
Hernández-Jover, T.; Izquierdo-Pulido, M.; Veciana-Nogués, M.T.; Mariné-Font, A. and Vidal-Carou, M.C.(1997). Biogenic amine and polyamine contents in meat and meat products. J. Agric. Food Chem., 45: 2098-2102.
Ibe, H.; Saito, K.; Nakazuto, M.; kikuchi, K. Fujinuma, Y. and Nishima, T. (1991). Quantitative determination of amines in wine by liquid chromatohraphy. J. Assoc. Off. Anal. Chem., 74: 695-698.
Karovièová J., Kohajdová Z. (2005). Biogenic amines in food. Chem. Pap. 59 (1).: 70-79.
Lawless, H.T., and Heymann, H. (1999). Physiological and psychological foundations of sensory function. In: Sensory evaluation of food. Principles and practices. Maryland: Aspen Publishers, pp. 28-82.HT.
Liu , A. ; Nishimura, T. and Takahashi, K. (1996). Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci., 43: 43-49.
Lovaas, E. (1991). Antioxidative effects of polyamines. J. Amer. Oil Chem Soc., 68:353- 358.
Lyon, B.G. and Lyon, C. E. (2001). Meat Quality: Sensory and Instrumental Evaluations. In: A.R. Sams (ed.). Poultry meat processing. CRC press. Taylor & Francis Group, LLC.
Lyon, B.G. and Lyon, C.E. (1990). Texture profile of broiler pectoralis major as influenced by post-
mortem deboning time and heat method. Poult. Sci., 69: 329-340.
Lyon, B.G.; Smith, D.P.; Lyon, C.E. and Savage, E.M. (2004). Effect of diet and feed withdrawal on sensory descriptive and instrumental profiles of broiler breast fillets. Poultry Sci., 83: 275-281.
Maijala R.; Nurmi E. and Fischer A.(1995). Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Sci., 39: 9-22
Maijala, R. L.; S. H. Erola, M. A.; Aho, M. and Hirn, J. A. (1993). The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. J. Food Prot., 50: 125-129.
McKee, L. (2007). Chapter: 33, General Attributes of Fresh and Frozen Poultry Meat. In: M. L. Nollet (ed.).Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing.
Mead, G .C.(2004). Microbiological quality of poultry meat: a review. Brazilian J. of Poultry Sci. 6 (3).:135 – 142.
Meilgaard, M. C.; Civille, G. V. and Carr, B. T.( 1999). Sensory Evaluation Techniques, 3rd ed., CRC Press, Boca Raton, FL. Pp:329-340.
Mietz J.L. and Karmas E.( 1977). Chemical quality index of canned tuna as determined by high pressure liquid chromatography.J. Food Sci. 42 (1)., 155-158.
Monahan, F.J.; Gray, J.I.; Booren, A.M.; Miller, E.R.; Buckley, D.J.; Morrissey, P.A. and Gomma, E.A. (1992). Influence of dietary treatment on lipid and cholesterol oxidation in pork. J. Agric. Food Chem., 40: 1310-1315.
Northcutt, K.J. (2009). Factors affecting poultry meat quality. Bulletin 1157.
Raharjo, S.; Sofos, J. N. and Schmidt, G. R. (1992). Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. J. Agric. Food Chem. 40: 2182-2185.
Rice, S. C.; Eitenmiller, R. R. and Koehler, P. E. (1976). Biologically active amines in food: A review. J. Milk Food Tech., 39: 166-169.
Ruiz-Capillas, C. and Jiménez-Colmenero, F. (2004). Biogenic amines in meat and meat products. Critical Rev. Food Sci., 44: 489-499.
Sahoo, J.; Samoon, A.H. and Sapcota, D. (1996). Recent developments in further processed poultry meat products. Indian Food Ind., 15 (2).: 30–36.
Santos, M. H. S. (1996). Biogenic amines: their importance in foods. Int. J. Food. Microb., 29: 213-231.
SAS (2004). SAS Institute, SAS for Windows, SAS User’s Guide: Statistics. Version 11.0 e, SAS Institute Inc., Cary, NC, USA.
Schilling, M.W. (2007). History, Background, and Objectives of Sensory Evaluation in muscles foods. In: Leo M. L. Nollet (ed.). Handbook of Meat, Poultry and Seafood Quality. 1st ed., Blackwell Publishing.
Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Res. Int., 29: 675-690.
Silva, C.M.G. and Gloria, M.B.A. (2002). Bioactive amines in chicken breast and thigh after slaughter
and during storage at 4±1_C and in chicken-based meat products. Food Chem.
78: 241 –248.
Singh, V. P.; Sanyal, M. K.; Dubey, P. C. and Mendirtta, S. K. (2011). Quality assessment of vacuum packaged chicken snacks stored at room temperature. J. Stored Products and Postharvest Res., 2(6).: 120 – 126.
Stratton, J. E.; Hutkins, R. W. and Taylor, S. L. (1991). Biogenic amines in cheese and other fermented foods: a review. J. Food Prot., 54: 460-470.
Tamim, N. M. and Doerr, J. A. (2003). Effect of putrefaction of poultry carcasses prior to rendering on biogenic amine production. J. Appl. Poultry Sci., 12: 456-460.
Taylor, S. L., (1986). Histamine food poisoning, toxicology and clinical aspects. Cri. Rev. toxicol., 17: 91-128.
Taylor, S.L. and Sumner, S.S. (1986). Determination of histamine, putrescine, and cadaverine, In: D.E. Kramer and J. Liston, (eds.). Seafood quality determination. Pp: 235–245. Elsevier, Amsterdam.
Ten Brink, B.; Damink, C. and Joosten, H.M.( 1990). Occurrence and formation of biological active amines in foods. Int. J. Food Neurobiology, 1: 73–84.
Terra, N. N.; de Campos, R. M. L. and Campagnol, P. C. B. (2009). Sensory aspects of cooked meats. In: L. M. L. Nollet and F. Toldrà (eds.). Handbook of Muscle Foods Analysis. P. 550. CRC Press, Boca Raton, FL.
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2013-09-30
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Murad, H. O. M., Al- Jaff, B. M. A., & Salih, H. H. (2013). The Biochemical Assessment of Imported Frozen Chicken and Detection The Effect of Biogenic Amines on The Meat Quality. Science Journal of University of Zakho, 1(2), 452–462. Retrieved from https://sjuoz.uoz.edu.krd/index.php/sjuoz/article/view/188
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