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Alternative assessment of raw broiler meat freshness

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dc.contributor.author Baston, Octavian
dc.contributor.author Barna, Octavian
dc.date.accessioned 2022-11-11T08:56:04Z
dc.date.available 2022-11-11T08:56:04Z
dc.date.issued 2012
dc.identifier.citation Baston, Octavian, Octavian Barna. 2012. "Alternative assessment of raw broiler meat freshness". ". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 55(S): 99-102.
dc.identifier.uri https://repository.iuls.ro/xmlui/handle/20.500.12811/2911
dc.description.abstract Poultry meat, especially the broiler meat, is required by Romanian consumers. Therefore it is important to assess the raw broiler meat freshness quickly, without expecting the results of microbiological tests which sometimes can take two or more days. We determined the biogenic amines content for refrigerated raw broiler carcasses and skin in order to calculate the freshness index. Biogenic amines (putrescine, cadaverine, histamine, spermine and spermidine) were analyzed during 20 days of refrigerated storage. In the first day of storage the content of putrescin, cadaverine and histamine were under 4 mg / kg d. w. for broiler carcasses and skin. Also, broiler carcasses had the highest value of spermine, the broiler skin being lower with 27.85 %. Cadaverine and putrescin had an increase of value throughout the carcasses storage period. Both spermine and spermidine show a decrease during the broiler carcasses storage. The freshness index calculated with mathematical formula proposed by Mietz and Karmas [( putrescin + cadaverine + histamine / 1 + spermine + spermidine )] show an initial value for broiler carcass of 0,06 and for broiler skin of 0.41. The highest value for the considered freshness index was with 21.8 % higher for broiler skin than for broiler carcass, at the 20th day of refrigerated storage. We used the easily hydrolysable nitrogen for comparing the degree of spoilage made by microorganism for broiler carcass and skin. The initial amount of easily hydrolysable nitrogen for broiler skin were 23 mg / 100 g, being with 10.86 % higher than the amount for broiler carcass. In the last day of storage, the amount of easily hydrolysable nitrogen for broiler skin was two times higher than the value of broiler carcass. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.subject chicken meat en_US
dc.subject refrigerated storage en_US
dc.subject freshness index en_US
dc.subject spoilage en_US
dc.subject biogenic amines en_US
dc.title Alternative assessment of raw broiler meat freshness en_US
dc.type Article en_US
dc.author.affiliation Octavian Baston, Octavian Barna, Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
dc.publicationName Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie
dc.volume 55
dc.issue Supliment
dc.publicationDate 2012
dc.startingPage 99
dc.endingPage 102
dc.identifier.eissn 2069-6727


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