Keywords : TPC

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

Shamail Abdulaali Saewa; Zaid Khalaf Khidhir; mustafa hamza Al Bayati

Iraqi Journal of Veterinary Sciences, In Press
DOI: 10.33899/ijvs.2020.126584.1346

 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 6th day of refrigeration storage for thigh meat; 6.414, while low recorded in the 6th 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 30th day of freezing storage; 5.826. The 6th day of refrigeration storage gave the highest TPC for thigh meat; 111.33×106 cfu/ gm. Also, the 15th 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 6th 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 15h 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.