The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

Saewa, Shamail Abdulaali; Khidhir, Zaid Khalaf; Al Bayati, Mustafa Hamza

doi:10.33899/ijvs.2020.126584.1346

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The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

Iraqi Journal of Veterinary Sciences

Article 28, Volume 35, Issue 1, 2021, Pages 183-188 PDF (503.83 K)

Document Type: Research Paper

DOI: 10.33899/ijvs.2020.126584.1346

Authors

Shamail Abdulaali Saewa¹; Zaid Khalaf Khidhir^* ²; mustafa hamza Al Bayati²

¹&lrm;Dept. of Food sciences, College of Agriculture, University of Basrah, Iraq. &lrm;

²Animal Sciences Dept., College of Agricultural Sciences, Sulaimani University

Abstract

This research was conducted to estimate the safety of breast and thigh meat (Ross 308) stored in refrigeration and freezing for different periods (0, 3 and 6) and (0, 15 and 30) days, respectively (total samples 12). High pH found in the 6^th day of refrigeration storage for thigh meat; 6.414, while low recorded in the 6^th day for breast meat; 5.757. High pH was found in the freezing storage period 0 day for chicken breast meat; 6.168, and low pH was found in breast meat in the 30^th day of freezing storage; 5.826. The 6^th day of refrigeration storage gave the highest TPC for thigh meat; 111.33×10⁶ cfu/ gm. Also, the 15^th day of freezing storage recorded significant increase in TPC for breast and thigh meat; 244×10⁵ cfu/ gm and 274×10⁵ cfu/ gm respectively. Significant differences were noted for histamine, cadaverine and spermidine during storage periods, high levels recorded in the 6^th day of storage for breast meat; 0.395, 0.078 and 0.643 mg/ kg respectively. Significant differences were noted between the mean levels of biogenic amines for breast samples during all storage periods. High levels of histamine, putrescine, cadaverine, spermine and spermidine were recorded in the 15^h day of storage; 2.654, 0.358, 1.589, 0.124 and 2.652 mg/ kg respectively. In thigh meat, significant differences were recorded for levels of biogenic amines during the freezing storage periods except putrescine. Histamine did not exceed the legal limit set by the US FDA; 50 mg/ kg in all samples.

Keywords

TPC; biogenic amines; Poultry meat; storage

Full Text

Introduction

Animal proteins represent a significant group of dietary products which may be utilized instantly or in form of products after various manufacturing steps. Peoples are currently looking for healthy and good quality foodstuffs. Food quality is affected with different impacts and several complicated interactions within the biological characteristics in the living organism, containing at most the biological operations after death of the animal when muscles converted into meat, manufacturing and stockpiling (1, 2). World production and utilization of poultry protein increased day by day, and per person eating of chicken in different regions of the earth will go on to develop (3,4). According to the data, about 7.6 billion tons of poultry meat are produced annually (5) and the average of annual chicken consumption is 14.2 kg per person (6). However, chickens considered a perishable food, and the period required for spoilage varies from four to ten or eleven days after slaughter, despite the fact that it is stored in refrigeration systems (7,8).

The Deterioration during storage of chilled chicken meat is caused by microorganism’s activity and biochemical changes inside the produced food. To identify the initial deterioration, some chemical indicators were suggested like pH values of meat, total volatile basic nitrogen, content of biogenic amines, etc. The estimation of biogenic amines considered a significant measurement in fresh and produced meat, not only because they are toxic, but also because of their use as potential agents of freshness (9). Poultry that were not cool properly after slaughtering; before being transferred to the refrigerator or fridge in order to be exposed to the appropriate refrigeration temperature, the numbers of microorganisms may increase in their muscles (10). In terms of food safety and assessment of potential toxic impacts of biogenic amines, it is remarkable to monitor and estimate what biogenic amines must be classified, several rapid and perfect procedures were used to estimate the level of mentioned compounds in various foodstuffs, such as ELISA to estimate histamine, GC, GC-MS, capillary electrophoreses and HPLC. HPLC is considered the most accepted method to estimate biogenic amines in foodstuffs (11). Several studies have been conducted on the evaluation of the biochemical and microbial content of refrigerated and frozen chicken meat, such as Odetunde et al. (12), Bhandari et al. (13), Ivanov et al. (9), and Mawlood and Khidhir (8) and many other studies. The aims of this study were to determine levels of biogenic amines in muscles of chicken, and to detect a correlation to microbial growth, value of pH during different storage periods and conditions.

Materials and methods

Samples preparation and storage

This study conducted in high education lab, Animal Sciences Department, College of Agricultural Engineering Sciences, Sulaimani University. The broiler chicken (Ross 308) brought from local farm and transport to slaughterhouse and then slaughtered, eviscerated, takes the breast and thigh, divided into two groups, one at refrigerator storage; 4 ᵒC for 0, 3 and 6 days, and the other group at freezing storage; -18 °C for 0, 15 and 30 days, each sample types included 3 replicates for each storage condition (total samples 12).

pH Calculation

The value of pH in chicken treatments was calculated as mentioned in the procedure of Naveena and Mendiratta (14). Ten gm of sample was mixed with fifty ml of distilled water, and filtered via filter paper (Whatman No.1). The concentration of H+ were calculated via digital pH meter (WTW 2f40-11420 D. Produce of Germany).

Microbiological test

The samples were prepared according the procedure mentioned in National Advisory Committee on Microbiological Criteria for Foods (15).Under aseptic conditions, 25 ± 0.1 g of the refrigerated and frozen sample were weighed separately, then made soft, placed in a fridge for 18 hours at 4ºC, transferred to a sterile blender vessel, then 250 ml of sterile peptone water was added and mixed at high speed for two minutes. Here we got the stock solution 1:10. The froth was allowed to dissolve; ten ml of the stock solution was transferred via pipette into a 90 ml dilution blank to get a dilution of 1: 100. The assay was iterated to get sequent dilutions; 10^-3, 10^-4, 10^-5, 10^-6, and 10^-7.

Total Plate Count (TPC)

The prepared dilutions mentioned above were used; a 0.1 ml from 10^-1, 10^-2, 10^-3, 10^-4, 10^-5, 10^-6, and 10^-7. Solutions were pipetted into each of two Petri dishes. We used extra dilution Petri dishes when high numbers of bacteria is predictable. The used plate count agar was left to harden, and then 1 series of repeated plates was put in an incubator; 35 ± 1ºC for two days. The colonies in plates were counted via colony counter in a appropriate range; 30-300 colonies per plate. The mean number of counts was calculated from duplicate dishes, multiplied by the dilution factor, and stated the resulted value as the aerobic plate count (standard plate count)/ gram at the incubation centigrade temperature applied (16).

Biogenic amines analysis

The biogenic amines were extracted from chicken meat according to the procedure ofGingerich et al. (17). A 30 ml of 8% Trichloroacetic acid (TCA) were mixed with twenty gm of treatment, ultra-purified water was used to get a volume of 100 ml mixture, and then centrifuged; 10 minute/ 6000 rpm. TCA was taken away after adding 50 ml of ether. A 0.45µm micropore filter was used to filter the produced supernatant. Per- column orthopthaldehyde (OPA) was derivatized after reaction of 20µl sample against 20µl OPA for 60 second. 20 µl of sample was injected on HPLC system under the appropriate separation conditions. The assay conditions were done as followed, the analysis was completed on Shimadzu HPLC system model 2010 (Koyota, Japan) under the next conditions: The used column: Shim-pack ISC-07 / 51504 Na (50 ´ 2.1 mm ID). The mobile phase: A: O.6 sodium citrate 0.1 M boric acid, pH (10), B: acetonitrile, under gradient program as below. The rate of flow: 0.8 ml/ min. The temperature of column: 65 ºC. Detection OPA, florometric detection excitation 340nm, emission 445nm. Biogenic amine (BA) concentration was obtained as concentration of BA (mg/kg)= Area of peak / (area of standard peak*concentration of standarard*dilution).

Statistical Analyses

Data in current study were submitted to one-way analysis of variance (ANOVA) using XL Stat for Windows. The variations between the means were calculated via Duncan’s multiple range tests. The significance concentration was chosen at (P< 0.05) and the final results were given as mean (18).

Results

The Value of pH

The table 1 displays the mean pH values for breast and thigh samples stored in refrigeration for 0, 3 and 6 days. High significant differences (P< 0.05) were observed in the 6^th day of refrigeration storage for thigh; 6.414, while low significant difference in the 6^th day for breast meat; 5.757.

The table 2 data showed that high significant differences (P< 0.05) were found in the storage period 0 day for breast meat; 6.168, while the lowest pH was found in breast meat in the 30^th day of freezing storage; 5.826, which is the best value.

Table 1: pH value of some chicken parts during storage in refrigeration

Sample	Storage period (day)	pH
Breast	0	6.047^bcd
	3	5.917^cd
	6	5.757^d
Thigh	0	6.240^ab
	3	6.084^bc
	6	6.414^a