title: Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA.
abstract: The objective of this study was to investigate the evolution of biogenic amines and spoilage-related microorganisms of chilled pork stored at 5 °C under various atmospheric conditions. The experimental packaging systems were pallet packaging, vacuum packaging (VP) and modified atmosphere packaging methods (MAP, 40%O2+40%CO2+20%N2), respectively. The results showed that about 74.26% of the variability could be explained by two first principal components analyzed by PCA in the pallet packaging, while in the vacuum and modified atmosphere packagings were about 85.21% and 79.14%, respectively. PC1 differentiated the indicators from packaging conditions. All the five microbial indicators and partial biogenic amines, gathering together, had high values at the positive side of PC1. Putrescine and cadaverine could reflect the spoilage evolution of fresh pork except for those in the pallet. Therefore, putrescine and cadaverine could be used as the spoilage indicators of chilled pork, of which the contents might reflect the spoilage degree.
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China. Electronic address: limiaoyun@henau.edu.cn.
authors.forename: Miaoyun
authors.initials: M
authors.lastname: Li
authors.forename: Lu
authors.initials: L
authors.lastname: Tian
authors.forename: Gaiming
authors.initials: G
authors.lastname: Zhao
authors.forename: Qiuhui
authors.initials: Q
authors.lastname: Zhang
authors.forename: Xiaoping
authors.initials: X
authors.lastname: Gao
authors.forename: Xianqing
authors.initials: X
authors.lastname: Huang
authors.forename: Lingxia
authors.initials: L
authors.lastname: Sun
mesh_terms: D000818:Animals; D002103:Cadaverine / Q000032:analysis*; D003080:Cold Temperature; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D008460:Meat / Q000032:analysis*; D064307:Microbiota; D025341:Principal Component Analysis; D011700:Putrescine / Q000032:analysis*; D013552:Swine; D014439:Tyramine / Q000032:analysis*; D014618:Vacuum
chemical_list: D002103:Cadaverine; D011700:Putrescine; D014439:Tyramine
keywords: Biogenic amine; Chilled pork; Packaging; Spoilage