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Biogenic Amines and Polyamines and Total Aerobic Count During Storage of Vacuum-Packaged Porcine Kidney, Liver and Spleen

Departamento de Producción Animal y Ciencia de los Alimentos. Higiene, Inspección y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza. Miguel Servet 177, 50013 Zaragoza, Spain

F. Bauer

Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria

Frans J.M. Smulders

Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria

A. Ariño

Departamento de Producción Animal y Ciencia de los Alimentos. Higiene, Inspección y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza. Miguel Servet 177, 50013 Zaragoza, Spain

U. Hagen

Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria

P. Paulsen

Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria, peter.paulsen{at}vu-wien.ac.at

Biogenic amines and polyamines (cadaverine, histamine, 2-phenylethylamine, putrescine, spermidine, spermine, tryptamine and tyramine) were analysed in vacuum-packaged porcine livers, kidneys and spleens stored at 3°C and 7°C (for up to 6 days) or 0°C (for up to 21 days). Total aerobic count, pH and sensory assessment were done in parallel. While histamine, 2-phenylethylamine and tryptamine concentrations were nearly constant, spermidine and spermine showed a moderately declining trend, irrespective of the storage temperature. Cadaverine, putrescine and tyramine concentrations increased with storage time and temperature. Maximum concentrations at day 21 at 0°C were: 122mg/kg for cadaverine, 207.35mg/kg for putrescine and 63.19mg/kg for tyramine. The correlation of concentrations of the latter three amines and the total aerobic count was ranging from r 0.54 to 0.89. A significant rise in amine concentrations was observed only when the total aerobic count exceeded 6 log¹⁰ cfu/g. Concentrations of cadaverine, putrescine and tyramine may be useful to confirm spoilage of vacuum-packaged inner organs. The fraction of the potential food-borne pathogen Aeromonas in high-pH organs (spleen, kidney) during storage was significantly higher than in liver, with low pH. It was observed that the spermine: spermidine ratio of spleen (3:2; weight base) was significantly different from that of liver and kidney (4:1).

Key Words: vacuum-package • storage • liver • spleen • kidney • pork • Aeromonas • biogenic amines

Food Science and Technology International, Vol. 11, No. 5, 337-344 (2005)
DOI: 10.1177/1082013205057942


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