Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage.
This article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.
Ruiz-Capillas
C
C
Department of Science and Technology of Meat and Fish Products, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain. claudia@if.csic.es
Cofrades
S
S
Serrano
A
A
Jiménez-Colmenero
F
F
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis* / Q000096:biosynthesis; D002103:Cadaverine / Q000032:analysis / Q000096:biosynthesis; D002417:Cattle; D003080:Cold Temperature; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D006632:Histamine / Q000032:analysis / Q000096:biosynthesis; D031324:Juglans; D008461:Meat Products / Q000382:microbiology*; D010936:Plant Extracts / Q000494:pharmacology*; D011700:Putrescine / Q000032:analysis / Q000096:biosynthesis; D013095:Spermidine / Q000032:analysis / Q000096:biosynthesis; D013096:Spermine / Q000032:analysis / Q000096:biosynthesis; D013997:Time Factors; D011503:Transglutaminases / Q000378:metabolism
D001679:Biogenic Amines; D010936:Plant Extracts; D013096:Spermine; D006632:Histamine; D011503:Transglutaminases; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine