Biogenic Amines in Vacuum-Packaged and Carbon Dioxide- Controlled Atmosphere-Packaged Fresh Pork Stored at -1.5 deg C

摘要

Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide-modified atmosphere packaging (CO_2-MAP), when combined with low-tem- perature storage (-1.5 deg C), allow fresh pork to have a storage life long enough for export to overseas markets. During low- temperature storage of pork in these packaging systems, the lactic acid bacteria (LAB), which possess the enzymes for biogenic amine formation, dominate the microflora.