Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation.

Autor:	Baptista RF; Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340., Lemos M; Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340., Teixeira CE; Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340., Vital HC; Section Defense Nuclear Technology, Center of the Army (CTEx), Rio de Janeiro, Brazil., Carneiro CS; Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil carlasilvacarneiro@gmail.com., Mársico ET; Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340., Conte Júnior CA; Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340., Mano SB; Laboratory of Physicochemical Control, Department of Food Technology, Federal Fluminense University, Niterói, Brazil, 24230-340.
Jazyk:	angličtina
Zdroj:	Poultry science [Poult Sci] 2014 Jun; Vol. 93 (6), pp. 1571-7.
DOI:	10.3382/ps.2013-03713
Abstrakt:	The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature. (Poultry Science Association Inc.)
Databáze:	MEDLINE
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