Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

Acta Veterinaria Brno

Volumn 82, Issue 2, 2013, Pages 169-174

  Hutařová, Zdeňka ^a   Večerek, Vladimír ^a   Maršálek, Petr ^a   Steinhauserová, Iva ^b   Bořilová, Gabriela ^b  

^a UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

^b Department of Meat Hygiene and Technology ^*  (Czech Republic)

Author keywords

Cadaverine; Game meat; Hygienic quality; Putrescine; Tyramine

Indexed keywords

EID: 84882267632     PISSN: 00017213     EISSN: 18017576     Source Type: Journal    
DOI: 10.2754/avb201382020169     Document Type: Article

References (15)

1. Balamatsia CC, Paleologos EK, Kontominas MG, Sayvaidis IN 2006: Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packing at 4 °C: possible role of biogenic amines as spoilage indicators. A van Leeuw J Microbiol 89: 9-17
2. El-Ghareeb WR, Smulders FJR, Morshdy AMA, Winkelmayer R, Paulsen P 2009: Microbiological condition and shelf life of meat from hunted game birds. Eur J Wildl Res 55: 317-323
3. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC 1997: Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 45: 2098-2102
4. Hofbauer P, Smulders FJM, Vodnansky M, Paulsen P, El-Ghareeb WR 2010: A note on meat quality traits of pheasant (Phasianus colchicus). Eur J Wildl Res 56: 809-813
5. Kalač P, Krausová P 2005: A review of dietary polyamines: formation, implications for growth and health and occurence in foods. Food Chem 90: 219-230
6. Naila A, Flint S, Fletcher G, Bremer P, Meerdink G 2010: Control of biogenic amines in food-existing and emerging approaches. J Food Sci 75: 139-150
7. Paulsen P, Nagy J, Popelka P, Ledecký V, Marcinčák S, Pipová M, Smudlers FJM, Hofbauer P, Lazar P, Dicakova Z 2008: Influence of storage conditions and shotshell wounding on the hygienic condition of hunted, uneviscerated pheasant (Phasianus colchicus). Poultry Sci 87: 191-195
8. Pichner R, Rodel W, Gareis M 2000: Characterization of pork freshness. Fleischwirtschaft 80: 135-139
9. Santos MHS 1996: Biogenic amines: their importance in foods. Int J Food Microbiol 29: 213-231
10. Shalaby AR 1996: Significance of biogenic amines to food safety and human health. Food Res Int 29: 675-690
11. Silva CMG, Glória BA 2002: Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1 °C and chicken-based meat products. Food Chem 78: 241-248
12. Standarová E, Vorlová L, Gallas L 2012: Distribution of biogenic amines and polyamines in the pheasant meat. Maso 1: 51-54
13. Vinci G, Antonelli ML 2002: Biogenic amines: quality index of fresheness in red and white meat. Food Control 13: 519-524
14. Winkelmayer R., Lebersorger P, Hans-Friedemann Z 2004: Wildbret-Hygiene: Das Buch zur Wildfleisch Verordnung. Zentralle Osterr. Landesjagdverbände, Wien, 83 p.
15. Yano Y, Kataho N, Watanabe M, Nakamura T 1995: Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef. Food Chem 54: 155-159