Producción de aminas biogénicas en carne de bovino conservada con ácido láctico de origen químico y bacteriano
Biogenic amine production in beef preserved with lactic acid of chemical and bacterial sources
M. L. Signorini1 e I. Guerrero–Legarreta2*
1 Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto Nacional de Tecnología Agropecuaria –Estación Experimental Rafaela (INTA EEA Rafaela). Departamento de Epidemiología y Enfermedades Infecciosas. Ruta 34 Km. 227, Rafaela (C.P. 2300), Provincia de Santa Fe, Argentina.
2 Departamento de Biotecnología, Universidad Autónoma Metropolitana–Unidad Iztapalapa. Av. San Rafael Atlixco 186, C.P. 09340, México D.F., México. * Autora para la correspondencia. E–mail: meat@xanum.uam.mx Tel: (52)(55) 5804 4717; Fax (52)(55) 5804 4717
]]>Recibido10 de Noviembre 2008
Aceptado 22 de Marzo 2009
Resumen
El objetivo de este estudio fue determinar el efecto de tres bacterias lácticas bioprotectoras (BAL) y del ácido láctico sobre la concentración de aminas biogénicas en carne empacada al vacío y almacenada bajo refrigeración y condiciones de abuso de temperaturas. Las muestras de carne molida fueron inoculadas con BAL (Lactobacillus carnis, Lactobacillus pentosus y Staphylococcus carnosus) o mezcladas con ácido láctico, y almacenadas a 4 y 20°C durante 12 y 6 días, respectivamente. Las concentraciones de aminas biogénicas (histamina, cadaverina, putrescina y tiramina) fueron analizadas mediante HPLC. El ácido láctico y las tres BAL redujeron la concentración de histamina en la carne almacenada a 20°C a menos de 0.25 mg/kg; en comparación con el grupo control que mostró una concentración de aminas biogénicas de 4.91 mg/kg. Sin embargo, las BAL no fueron eficaces en la reducción de cadaverina, putrescina y tiramina, independientemente de la temperatura de almacenamiento. La carne tratada con ácido láctico mostró las menores concentraciones de putrescina y tiramina, lo que permitió concluir que fue efectivo en el control de la producción de aminas biogénicas en carne empacada al vacío, mientras que las BAL no pudieron prevenir su formación. La inoculación con BAL no controla el crecimiento de algunos microorganismos alterantes y, en consecuencia, son incapaces de reducir los niveles de aminas biogénicas. Lo anterior permite concluir que la calidad microbiológica inicial de la carne es un factor determinante en el control de la concentración de aminas biogénicas durante el almacenamiento.
Palabras clave: aminas biogénicas, ácido láctico, bacterias lácticas, carne.
Abstract
The objective of this study was to analyze the effect of inoculating three protective lactic acid bacteria (LAB) and lactic acid addition on biogenic amine production in vacuum–packaged beef, stored under refrigeration and at temperature–abuse conditions. Ground meat samples was inoculated with one of the following LAB: Lactobacillus carnis, Lactobacillus pentosus or Staphylococcus carnosus, or mixed with lactic acid; and stored at 4 or 20°C for 12 or 6 days, respectively. Biogenic amine concentration (histamine, cadaverine, putrescine and tyramine) was analyzed by HPLC. Lactic acid and the inoculated LAB reduced biogenic amine to a concentration lower than 0.25 mg/kg in samples stored at 20°C; amine concentration in control samples was 4.91 mg/kg. However, LAB failed to reduce cadaverine, putrescine and tyramine concentrations, regardless of storage temperature. Meat samples treated with lactic acid showed the lowest putrescine and tyramine concentrations. This fact allowed concluding that lactic acid is an efficient means to control biogenic amine production in vacuum packaged beef, whereas LAB cannot prevent amine formation. LAB do not control the growth of several spoilage microorganisms and, in consequence, these protective strains do not reduce biogenic amine levels. Therefore, initial microbial meat quality is determinant for biogenic amine production during beef storage.
]]> Keywords: biogenic amines, lactic acid, lactic acid bacteria, meat.
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Agradecimientos
Marcelo L. Signorini, agradece a la Secretaría de Relaciones Exteriores de México por la beca otorgada bajo el programa Cuauhtemoc II.
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