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Effect of Natural Preservatives on Inhibition of Biogenic Amine Formation during Superchilled Storage of Pork

DANG Xiaoyan1, WANG Kaili1, WANG Wei2, ZHU Yingchun1,*   

  1. 1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;
    2. Experimental Teaching Center, Shanxi Agricultural University, Taigu 030801, China
  • Online:2017-04-15 Published:2017-04-24

Abstract: We performed this study to explore the effect of four kinds of natural preservatives, chitosan, clove oil, cinnamon oil and garlic oil on pork quality during superchilled storage at (−3 ± 1) ℃ for the purpose of screening the most suitable preservative for controlling biogenic amines. After treatment with each preservative at a mass fraction of 2%, pork longissimus dorsi muscle was packaged in vacuum and stored at superchilled temperatures. During a 40-day storage period, sensory evaluation, total viable counts (TVC), total volatile basic nitrogen (TVB-N) and biogenic amine content in pork were periodically determined to investigate the efficiency of four kinds of natural preservatives. The results showed that chitosan could observably inhibit the formation of histamine, putrescine, tyramine and cadaverine, and maintain total biogenic amines within a safe range (61.92 mg/kg after 40 days of storage), which was much lower than the standard limit. The inhibitory effect of cinnamon essential oil on the formation of biogenic amines was better, and the total biogenic amine content of pork treated with this preservative and stored for 40 days was 68.93 mg/kg. Marked inhibition of the formation of biogenic amines was observed using clove essential oil for histamine and putrescine and using garlic essential oil for tyramine. The efficiencies of these preservatives were in the order: chitosan > cinnamon essential oil > clove essential oil > garlic essential oil. Meanwhile, it turned out that chitosan and cinnamon essential oil treatment showed higher effectiveness in inhibiting the increase in TVC and TVB-N and sensory quality deterioration. These natural preservatives can reduce the formation of biogenic amines due to their powerful antimicrobial activity and ability to inhibit the formation of total volatile basic nitrogen. There results may provide evidence for the inhibition of the formation of biogenic amines.

Key words: pork, superchilled storage, natural preservatives, biogenic amines

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