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Changes in biogenic amine contents, non-protein nitrogen and crude protein during curing and thermal processing of M. longissimus, pars lumborum of pork

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Abstract

Changes in histamine, putrescine, cadaverine and tyramine, weight, dry matter, crude protein and non-protein nitrogen were studied during immersion-curing (brine with NaNO2 and NaCl content of 0.6 g/l and 99.4 g/l, respectively and brine with NaNO2 and NaCl content of 0.6 g/l and 199.4 g/l, respectively) and boiling and grilling (70 °C core temperature) of both “fresh” and “stored” (storage 5 days at 4 °C) pork loin chops. Amine concentrations were significantly higher in “stored” pork; this difference was preserved during most of the processing techniques. Correlations of amines with nonprotein nitrogen were weak and not significant, but strong and significant for putrescine: cadaverine (r=0.89) as well as putrescine: tyramine (r=0.95). Amine reductions for “fresh” pork were not pronounced. In “stored” pork both cooking in water (water/meat = 1:1, weight base) and curing in the less concentrated brine resulted in mean reductions of 65, 77, and 68% for putrescine, cadaverine and tyramine, respectively. Boiling of cured samples yielded reductions of 50–77, 74–80, 67–71, and 77–91% for histamine, tyramine, putrescine and cadaverine, respectively.

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Notes

  1. Unless stated otherwise, "significant" means that the data were subject to ANOVA, and differences were statistically significant at p<0.05

  2. In the following text, "range” means the minimum and maximum single results

Abbreviations

NPN:

nonprotein nitrogen

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Acknowledgements

This study was performed as a part of the EU COST 922 action, “Health Implications of Dietary Amines.”

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Authors and Affiliations

  1. Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine Vienna, Veterinaerplatz 1, A 1210, Vienna, Austria

    Peter Paulsen, Ute Hagen & Friedrich Bauer

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  1. Peter Paulsen
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  2. Ute Hagen
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  3. Friedrich Bauer
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Correspondence to Peter Paulsen.

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Paulsen, P., Hagen, U. & Bauer, F. Changes in biogenic amine contents, non-protein nitrogen and crude protein during curing and thermal processing of M. longissimus, pars lumborum of pork. Eur Food Res Technol 223, 603–608 (2006). https://doi.org/10.1007/s00217-005-0240-6

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  • DOI: https://doi.org/10.1007/s00217-005-0240-6

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