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Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage

AuthorsRuiz-Capillas, C. ; Cofrades, Susana ; Serrano, A.; Jiménez Colmenero, Francisco
Issue Date2004
PublisherInternational Association for Food Protection
CitationJournal of Food Protection 67: 607- 609 (2004)
AbstractThis article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.
Identifiersissn: 0362-028X
Appears in Collections:(IF) Artículos
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