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The impact of drawing on the biogenic amines content in meat of pithed pheasant.

机译:提取对山肉中生物胺含量的影响。

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With the increasing popularity of game meat, greater emphasis is being placed on ensuring high hygienic quality of this food. Biogenic amines are among possible indicators of the hygienic quality of meat. The aim of this study was to monitor biogenic amine concentrations in the muscle tissues of pheasants (n=20) killed by pithing and treated by drawing (guts are removed from the body cavity through the cloaca using a specially fashioned hook). The pheasants' bodies were stored hanged by the neck for 21 days at+or-7 degrees C. Breast and thigh muscle samples were collected at weekly intervals (day 1, 7, 14 and 21 of storage). Biogenic amines (putrescine, cadaverine, tyramine, histamine, tryptamine and phenylethylamine) were analysed by reverse phase liquid chromatography and detected by tandem mass spectrometry. In breast muscle, the most evident change was noted in the concentration of cadaverine (0.026 and 1.070 mg/kg for storage day 1 and 21, respectively) and tyramine (0.001 and 0.958 mg/kg for storage day 1 and 21, respectively). Throughout the storage period, the concentration of 5 mg/kg (indicating a loss of high hygienic quality of meat) was not exceeded by any of the assessed biogenic amines. In thigh muscle, the concentration indicating high hygienic quality of meat was exceed after 14 days of storage in the case of cadaverine, tyramine and putrescine (at the end of storage their concentrations were 9.058, 10.708 and 3.345 mg/kg, respectively). Hygienic quality of thigh muscle decreased faster compared to breast muscle. This study brings new information about the content of biogenic amines in the meat of pithed pheasants treated by drawing.
机译:随着野味肉的日益普及,人们更加注重确保这种食品的高卫生质量。生物胺是肉类卫生质量的可能指标之一。这项研究的目的是监测通过打针杀死并通过抽签处理的野鸡(n = 20)的肌肉组织中生物胺的浓度(使用特殊设计的钩子通过泄殖腔从体腔中去除肠子)。将野鸡的尸体在+或-7摄氏度下垂悬于脖子上,悬挂21天。每隔一周(存放第1、7、14和21天)收集一次乳房和大腿肌肉样本。通过反相液相色谱分析生物胺(腐胺,尸胺,酪胺,组胺,色胺和苯乙胺)并通过串联质谱法进行检测。在胸肌中,最明显的变化是尸胺的浓度(第1和第21天分别为0.026和1.070 mg / kg)和酪胺(第1和第21天分别为0.001和0.958 mg / kg)。在整个存储期间,任何评估的生物胺均未超过5 mg / kg的浓度(表明肉的高卫生品质下降)。在大腿肌肉中,尸胺,酪胺和腐胺的储藏14天后,表明肉类具有较高卫生质量的浓度被超过(储藏结束时分别为9.058、10.708和3.345 mg / kg)。与乳房肌肉相比,大腿肌肉的卫生质量下降得更快。这项研究带来了有关通过拉制处理的山鸡山the肉中生物胺含量的新信息。

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