Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market
Ngapo, T.M., Vachon, L. (2017). Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market, 233 500-506. http://dx.doi.org/10.1016/j.foodchem.2017.04.120
© 2017 The aim of this study was to evaluate concentrations and evolution of biogenic amines in Canadian pork destined for the Japanese market. At 48 h post-mortem, export quality loins were aged at −1.7 °C for 13, 28, 43 or 58 d (chilled) or 4.0 °C for 5 d (fresh). Increasing concentrations of putrescine, spermine and spermidine were observed with chilled ageing period and were greater in chilled export (43 d at −1.7 °C) than domestic market (5 d at 4.0 °C) pork equivalents. Cadaverine was detected, but was not influenced by ageing conditions, and tyramine was only detected in some samples after 43 days at −1.7 °C. Individual biogenic amines were not correlated with their precursor amino acids. Biogenic amines in Canadian pork for the chilled export Japanese market were not in sufficiently high concentrations to pose a risk of intoxication.
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