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Volatile amine production in uncured pork during storage
Author(s) -
Patterson Ronald L. S.,
Edwards Robert A.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260916
Subject(s) - dimethylamine , trimethylamine , food science , chemistry , amine gas treating , yield (engineering) , bacterial growth , biogenic amine , bacteria , biology , biochemistry , organic chemistry , materials science , receptor , neurotransmitter , metallurgy , genetics
The concentration of volatile amines and the bacterial counts were determined in pork meat stored at −20, +5 and +20 °C. Amine formation appeared to be independent of bacterial growth until the count reached 10 9 /cm 2 . The meat spoiled before the dimethylamine/trimethylamine content reached a concentration likely to yield a detectable amount of N ‐nitrosodimethylamine in a cured product.
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