Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

摘要

Changes in biogenic amine formation and nitrite depletion in meat batters as affected by pressure-temperature combinations(300 MPa/30 min/7,20,and 40 deg C ),cooking process(70 deg C /30 min),and storage(54 days/2 deg C )were studied.Changes in residual nitrite concentration in raw meat batters were conditioned by the temperature and not by the pressure applied.Cooking process decreased(P < 0.05)the residual nitrite concentration in all samples.High-pressure processing and cooking treatment increased(P < 0.05)the nitrate content.Whereas protein-bound nitrite concentration decreased with pressure processing,no effect was observed with the heating process of meat batters.High-pressure processing conditions had no effect on the rate of residual nitrite loss throughout the storage.The application of high pressure decreased(P < 0.05)the concentration of some biogenic amines(tyramine,agmatine,and spermine).Irrespective of the high processing conditions,generally,throughout storage biogenic amine levels did not change or increased,although quantitatively this effect was not very important.