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The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)

Abstract

The effects of high pressure at subzero temperature (193 MPa, at −20 °C) on inactivation of natural microflora of cod meat and degradation of trimethylamine oxide (TMAO) to trimethylamine (TMA) during refrigerated storage and to dimethylamine (DMA) and formaldehyde (FA) during frozen storage were investigated. The content of TMA, DMA and FA in cod meat did not change immediately after pressure treatment. During 40 days of frozen storage of pressurized meat at −5 °C, concentration of DMA-N and FA was, respectively, about 10 and 7 times lower than in the stored unpressurized meat. It is the result of pressure-induced inactivation of cod meat TMAOase. There was no correlation between the total numbers of bacteria and TMA-N content. The total bacterial count has increased during refrigerated storage of pressurized meat, although for a short period of time more slowly than in the untreated samples. During refrigerated storage, the accumulation of TMA-N in pressurized samples was much lower than in unpressurized meat. The pressure treatment of fish meat leads to considerable reduction in enzymatic and bacterial decomposition of TMAO to DMA and TMA, respectively. Therefore, such processing can improve sensory quality of meat and allow to extend its shelf life.

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DOI:
Digital Object Identifier (open in new tab) 10.1007/s00217-015-2552-5
License
Copyright (2015 Springer-Verlag Berlin Heidelberg)

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Details

Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY no. 242, edition 3, pages 415 - 420,
ISSN: 1438-2377
Language:
English
Publication year:
2016
Bibliographic description:
Malinowska-Pańczyk E., Kołodziejska I.: The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)// EUROPEAN FOOD RESEARCH AND TECHNOLOGY. -Vol. 242, iss. 3 (2016), s.415-420
DOI:
Digital Object Identifier (open in new tab) 10.1007/s00217-015-2552-5
Verified by:
Gdańsk University of Technology

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