首页> 外文期刊>Acta Veterinaria Brno >Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 degrees C.
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Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 degrees C.

机译:内脏鸡(Phasianus colchicus)的肉在7°C储存期间的生物胺浓度变化。

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In our study, we tested biogenic amine concentrations in 20 eviscerated pheasants killed by pithing (the slaughtering technique in which the spinal cord of the animals is severed and their brain is destroyed) and stored at 7 degrees C for 21 days. Biogenic amine concentrations in breast and thigh muscles were analysed by reverse phase liquid chromatography. In the thigh muscle, the highest increases during the storage time were found in cadaverine (20.17 +or- 18.66 mg/kg), putrescine (4.39 +or- 4.17 mg/kg) and tyramine (15.20 +or- 16.88 mg/kg) concentrations. Changes of biogenic amine concentrations in the breast muscle were minimal during the whole storage time. The concentration of biogenic amines in meat is associated with the presence of contaminating microorganisms. For that reason, biogenic amines are often used as markers of meat spoilage in various livestock species. Based on our results, the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of hygienic quality of pheasant meat. We can recommend storing pithed pheasants treated by evisceration no longer than for seven days at 7 degrees C. After that period, biogenic amine concentrations in meat begin to change. The main significance of this study lies in the extension of the lack information about the content of biogenic amines in the meat of eviscerated pithed pheasant and also about changes of their concentrations during the course of storage.
机译:在我们的研究中,我们测试了20种经拔髓杀死的内脏鸡的生物胺浓度(这种宰杀技术是切断动物的脊髓并破坏其大脑),并在7摄氏度下保存21天。通过反相液相色谱分析乳房和大腿肌肉中的生物胺含量。在大腿肌肉中,尸体中的尸胺(20.17 +或-18.66 mg / kg),腐胺(4.39 +或-4.17 mg / kg)和酪胺(15.20 +或16.88 mg / kg)在储存时间内增幅最大。浓度。在整个存储时间内,乳房肌肉中生物胺浓度的变化很小。肉中生物胺的浓度与污染微生物的存在有关。因此,生物胺经常被用作各种牲畜物种肉变质的标志。根据我们的结果,生物胺尸胺,腐胺和酪胺可能被认为是山鸡肉卫生质量的主要指标。我们可以建议在7摄氏度下将经过剔除处理的山鸡除掉的野鸡不超过7天。此后,肉中生物胺的浓度开始发生变化。这项研究的主要意义在于,缺乏有关去内脏的山鸡山meat肉中生物胺含量以及储存过程中其浓度变化的信息的缺乏。

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