• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

The effect of temperature and length of storage on the formation of biogenic amines and polyamines in the muscle tissue of eviscerated pheasants (Phasianus colchicus)

Authors: Zdeňka Hutařová, Iva Steinhauserová, Vladimír Večerek, Gabriela Bořilová and Petr Maršálek
Keywords: biogenic amines, eviscerated pheasant, game, hygiene quality, storage
Biogenic amines are found in a large number of foodstuffs. Ingestion of a large quantity of biogenic amines in food may produce negative toxic symptoms in humans. Biogenic amine concentrations in meat are associated with the proliferation of contaminating microorganisms. An increasing concentration of biogenic amines serves as an indicator of the deteriorating hygiene quality of the meat and as an indicator of meat spoilage during storage. It has been found that the biogenic amines cadaverine, putrescine and tyramine may be considered the main indicators of the hygiene quality of the meat of eviscerated pheasants killed by pithing. From the viewpoint of the concentration of biogenic amines, such pheasants can be stored at a temperature of 0 °C for a period of 14 days, after which time the concentration of biogenic amines in the meat begins to increase. When pheasants are stored at a temperature of 15 °C, the increase in the concentration of biogenic amines begins during the first days of storage. The growth of biogenic amines is greater in leg muscle than in breast muscle. The leg muscle of eviscerated pheasants is, therefore, a food product posing a greater risk from the viewpoint of the content of biogenic amines.
Download full article
The effect of temperature and length of storage on the formation of biogenic amines and polyamines in the muscle tissue of eviscerated pheasants (Phasianus colchicus)
Filename: maso-international-2012-2-page-147-151.pdf | Size: 727.8 KB | Downloads: 1055
Originaly published in MASO INTERNATIONAL Volume 02/2012

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2025 MASO-INTERNATIONAL.