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MICROBIOTA AND BIOGENIC AMINES VARIATION OF CHICKEN MEAT; COMPARISON BETWEEN WHITE AND RED MEAT

Keywords: meat freshness , psychrotrophic , total viable count , chicken breast , chicken leg

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Abstract:

Chicken meat freshness is in permanent attention for all partners involved in food chain. In this paper we want to highlight the variation of microbiota (psychrotrophic and total viable count) and the variation of biogenic amines in chicken red and white meat. We compared the two anatomical parts of chicken because they have different metabolism, and after cutting from the carcasses they can suffer microbial contamination in the process. The purpose of the study is the evaluation of refrigerated white and red chicken meat (breast and legs) quality using biogenic amines and microbiota. The psychrotrophic microorganisms were initially around a value of 4 log CFU/cm2 in both anatomical parts, when total viable count were determined around a value of 5 log CFU/cm2. The microbial load growth until the seventh day, predominant for chicken breast being the psychrotrophic microorganisms, and for chicken legs remaining the total viable count. We studied the most five well-known biogenic amines: histamine, cadaverine, putrescin, spermine and spermidine. Theirs variation during storage was as follows: histamine increased slowly, spermine decreased, spermidine decreased, cadaverine and putrescin increased. Cadaverine was not detected until the fifth day for both chicken legs and breasts and putrescin was not detected until third day and only for chicken legs.

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