Effect of Aging on Bioactive Amines, Microbial Flora, Physico-Chemical Characteristics, and Tenderness of Broiler Breast Meat

• Published in: Poultry science 2008-09, Vol.87 (9), p.1868-1873
• Main Authors: Moreira, A.P.S, Giombelli, A, Labanca, R.A, Nelson, D.L, Glória, M.B.A
• Format: Article
• Language: English
• Subjects: aerobes; Amines - chemistry; Animals; bioactive amines; biogenic amines; chicken meat; Chickens; Cooking; cooking quality; Food Microbiology; Freezing; frozen storage; histamine; Hydrogen-Ion Concentration; Meat - microbiology; Meat - standards; meat aging; meat tenderness; nonprotein nitrogen; Pseudomonas; putrescine; spermidine; spermine; storage time; temperature; Time Factors; tyramine
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2007-00370

The objective of this study was to investigate the influence of aging on the levels of bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast. Forty-five 1-d-old Cobb broilers were aged at temperatures from 1.0 to 5.7°C for 8 h. Nonaged broiler breast contained spermine, spermidine, and low levels of putrescine. There was prevalence of aerobic mesophiles followed by PSEUDOMONAS: Mean pH, nonprotein N, weight loss after roasting, and shear force were 5.92, 0.46 g of N/100 g, 19.4%, and 5.57 kg, respectively. During aging, there was a significant increase in Pseudomonas and on the levels of amines. Two different amines were detected - tyramine and histamine. Aging resulted in a significant increase in tenderness without affecting pH, non-protein N, and weight loss after roasting. There was significant correlation between aging temperature and total bioactive amine levels. Aging above 4.9°C induced the formation of histamine; therefore, aging should be performed at temperatures