Investigations on shelf life and shelf life assessment of raw meat - Formation of biogenic amines and microbial changes during storage

被引：0

作者：

Potzelberger, DE ^{[1
]}

Paulsen, P ^{[1
]}

Hellwig, E ^{[1
]}

Bauer, F ^{[1
]}

机构：

[1] Fed Inst Food Invest & Res, A-1090 Vienna, Austria

来源：

FLEISCHWIRTSCHAFT | 1998年 / 78卷 / 07期

关键词：

biogenic amines; microbiology; raw meat; shelf life;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aim of this study was to assess the contents of biogenic amines and microbiological and sensory evaluation of fresh raw meat until the expiration data. Of 102 samples, objections were raised to 28, to 10 of them even before the expiration date. Sensory and microbiological assessment of objected samples agreed to >95%. High concentrations of biogenic amines (putrescine up to 57 mg/kg, cadaverine up to 140 mg/kg, tyramine up to 74 mg/kg, spermine up to 210 mg/kg) were found only in samples with high total aerobic counts and obvious sensory deterioriation.

引用

页码：796 / 797

页数：2

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