REDUCTION OF BIOGENIC AMINES PRODUCTION IN CHILLED MINCED MEAT USING ANTIMICROBIAL SEASONINGS
Keywords:Antimicrobials, Biogenic amines, HPLC, Marinade treatments, Reduction
In the present study, biogenic amines levels, microorganisms count, and sensory attributes were assessed in seasoned and unseasoned minced beef during chilling storage at 3±1°C over four consecutive days. Seasoning treatments consisted of black pepper, garlic powder, onion powder, soy sauce, lactic acid, and lemon juice. Biogenic amines concentrations in unseasoned and seasoned samples were analyzed by HPLC. Sensory assessment was acceptable with good scores for seasoned meat samples. The total amount of biogenic amines increased significantly as the storage period increased. The most abundant amine was cadaverine followed by putrescine, histamine, and tyramine. However, biogenic amines concentrations increased significantly less in seasoned meat samples compared to unseasoned samples, with the smallest increase observed in mince treated with lemon juice, lactic acid, and garlic powder. Concurrently, the seasoned samples exhibited significantly lower total aerobic bacterial, Enterobacteriaceae, and Staphylococcus counts compared to their unseasoned equivalents. These results suggest that the addition of antimicrobial seasonings during minced meat processing could improve quality and provide a safer product.
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Online Published 2021-06-01