Effect of high pressure processing on biogenic amines content in skin-packed beef during storage
Marta Chmiel, Aneta Cegiełka, Olga Świder, Marek Roszko, Elżbieta Hać‐Szymańczuk, Lech Adamczak, Dorota Pietrzak, Tomasz Florowski, Marcin Bryła, Anna Florowska
Abstract
The effect of the high pressure processing (300, 400 and 500 MPa, 5 min, 5 °C) on the microbiological quality and biogenic amines content in skin-packed beef during refrigerated storage (4-6 °C, 56 days) was evaluated. The correlation significance between microbiological counts and biogenic amines contents was also determined. The higher the applied pressure was, the slower bacteria growth, mainly Enterobacteriaceae and lactic acid bacteria, in skin-packed beef was observed. The use of HPP significantly (P ≤ 0.05) inhibited the formation of cadaverine (CAD), putrescine (PUT) and tyramine (TYM) in beef and this was more effective the higher the pressure was applied. Based on significance and height of correlation coefficients, the BAI (Biogenic Amines Index) value and the level of CAD and PUT would be the most useful indicators of the quality deterioration of skin-packed beef subjected to HPP in the range of 300–500 MPa.