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Revista mexicana de ingeniería química

versão impressa ISSN 1665-2738

Resumo

SIGNORINI, M. L.  e  GUERRERO-LEGARRETA, I.. Biogenic amine production in beef preserved with lactic acid of chemical and bacterial sources. Rev. Mex. Ing. Quím [online]. 2009, vol.8, n.1, pp.41-49. ISSN 1665-2738.

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.

Palavras-chave : biogenic amines; lactic acid; lactic acid bacteria; meat.

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