Effect of Aging on Bioactive Amines, Microbial Flora, Physico-Chemical Characteristics, and Tenderness of Broiler Breast Meat

• Published in: Poultry science Vol. 87; no. 9; pp. 1868 - 1873
• Main Authors: Moreira, A.P.S, Giombelli, A, Labanca, R.A, Nelson, D.L, Glória, M.B.A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Poultry Science Association 01.09.2008; Oxford University Press
• Subjects: aerobes; Amines - chemistry; Animals; bioactive amines; biogenic amines; chicken meat; Chickens; Cooking; cooking quality; Food Microbiology; Freezing; frozen storage; histamine; Hydrogen-Ion Concentration; Meat - microbiology; Meat - standards; meat aging; meat tenderness; nonprotein nitrogen; Pseudomonas; putrescine; spermidine; spermine; storage time; temperature; Time Factors; tyramine; tenderness; broiler breast; aging; biogenic amine; microbial flora
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2007-00370

The objective of this study was to investigate the influence of aging on the levels of bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast. Forty-five 1-d-old Cobb broilers were aged at temperatures from 1.0 to 5.7°C for 8 h. Nonaged broiler breast contained spermine, spermidine, and low levels of putrescine. There was prevalence of aerobic mesophiles followed by PSEUDOMONAS: Mean pH, nonprotein N, weight loss after roasting, and shear force were 5.92, 0.46 g of N/100 g, 19.4%, and 5.57 kg, respectively. During aging, there was a significant increase in Pseudomonas and on the levels of amines. Two different amines were detected - tyramine and histamine. Aging resulted in a significant increase in tenderness without affecting pH, non-protein N, and weight loss after roasting. There was significant correlation between aging temperature and total bioactive amine levels. Aging above 4.9°C induced the formation of histamine; therefore, aging should be performed at temperatures <= 4.9°C to prevent the formation of this amine, which has been associated with human health hazards. During storage of aged broiler breast at -18 ± 1°C for 89 d, there was no significant difference on pH, nonprotein N, and weight loss after roasting; however, there was a significant decrease on spermine, spermidine, putrescine, and tyramine levels. On the 89th day of storage, histamine was detected, and the shear force was significantly lower when compared with the samples immediately after aging. Therefore, the storage time of aged breast should not exceed 64 d to prevent histamine formation and to avoid excessive softening of the meat. Histamine in aged broiler breast could be used as an index of aging temperatures above 4.9°C and also of frozen storage for more than 64 d.