A primary comparison for major biogenic amines variation during preserving red meat cuts in room temperature, refrigerator, and frozen condition

Subject Areas :

Afshin Motaghifar ¹ , Behrouz Akbari-Adergani ² , Noordahr Rokney ³ , Abbasali Motallebi Moghanjoughi ⁴

1 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Water Safety Research Center, Food And Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
3 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2023-03-17 Accepted : 2023-06-03 Published : 2023-06-20

Keywords:

References:

1. Franz CMA, den Besten HMW, Böhnlein C, Gareis M, Zwietering MH, Fusco V. Microbial food safety in the 21^st century: Emerging challenges and foodborne pathogenic bacteria. Trends in Food Science & Technology. 2018;81:155-8.


2. Alvarez MA, Moreno-Arribas MV. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in Food Science & Technology. 2014;39:146-55.


3. Ozcelik F, Temel MC, Ozcelik İK, Kale E. The role of biogenic amines in nutrition toxicology. International Journal of Nutrition. 2020;5:21-9.


4. Shiron M, Esposito L, D’Onoferio F, Visciano P, Martuscelli M, Mastrocola D, Paparella A. Biogenic amines in meat and meat products: A review of the science and future perspectives. Foods. 2022;11(6):788.


5. Majer-Baranyi K, Székács A, Adányi A. Application of Electrochemical Biosensors for Determination of Food Spoilage. Foods. 2023;13(4):456.


6. Ly D, Mayrhofer S, Schmidt JM, Zitz U, Domig KJ. Biogenic amine contents and microbial characteristics of Cambodian fermented foods. Foods. 2020;9:198.


7. Ruiz-Capillas C, Herrero AM. Impact of biogenic amines on food quality and safety. Foods. 2019;8:62-78.


8. Tolulope Omidiran A, Damilola Jenfa M. Occurrence of biogenic amines in fermented foods. Elsevier. 2023;539-48.


9. Ruiz-Capillas C, Herrero AM. Impact of biogenic amines on food quality and safety. Foods. 2019;8(2):62.


10. Tabanelli G. Biogenic amines and food quality: Emerging challenges and public health concerns. Foods. 2020;9(7):859.


11. Martuscelli M, Serio A, Capezio O, Mastrocola D. Safety, quality and analytical authentication of ḥalāl meat products, with particular emphasis on salami: A review. Foods. 2020;9(8):1111.


12. Wójcik W, Łukasiewicz-Mierzejewska M, Damaziak K, Bie D. Biogenic amines in poultry meat and poultry products: formation, appearance, and methods of reduction. Journal of the Science of Food and Agriculture. 2020;101(7):2634-40.


13. Shao X, Xu B, Chen C, Li P, Lu H. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review. Food Science & Nutrition. 2022;62:5950-63.


14. Qu Y, Wang J, Liu Z, Wang X, Zhou H. Effect of storage temperature and time on biogenic amines in canned seafood. Foods. 2022;11(18):2743.


15. Nougalli Roselino M, Fonseca Maciel L, Sirocchi V, Caviglia M, Sagratini G, Vittori S,Pia Taranto M, Cardoso Umbelino Cavallini D. Presence of biogenic amines in food and their public health implications: a review. Journal of Food Composition and Analysis. 2021;94:103649.


16. Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogués MT, Vidal- Carou MC. Analysis of biogenic amines in probiotic and commercial salamis. Journal of Agricultural and Food Chemistry. 2020;44:3097-101.


17. Motaghifar A, Akbari-Adergani B, Rokney N, Mottalebi A. Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen. Food Science and Technology. 2020;41:123-8.


18. Dave D, Ghaly AE. Meat spoilage mechanisms and preservation techniques: a critical review. American Journal of Agricultural and Biological Sciences. 2011;6(4):486-510.


19. Buňková L, Buňka F, Mantlová G, Čablová A, Sedláček I, Švec P, et al. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese. Food microbiology. 2010;27(7):880-8.


20. Shirone M, Esposito L, D’Onofrio F, Visciano P, Martuscelli M, Mastrocola D, Paparella A. Biogenic Amines in meat and meat products: A review of the science and future prospective. Foods. 2022;11(6):788; 1-14.