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Putrescine and cadaverine formation in vacuum packed beef
Author(s) -
EDWARDS R.A.,
DAINTY R.H.,
HIBBARD C.M.
Publication year - 1985
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1985.tb01424.x
Subject(s) - cadaverine , putrescine , food science , chemistry , chromatography , biochemistry , enzyme
Bacterial numbers, putrescine and cadaverine concentrations and pH were measured at regular intervals during the chill storage of vacuum packed beef. Odours on opening the packs were also assessed. Cadaverine concentration increased more rapidly than that of putrescine and measurable increases were evident before maximum bacterial numbers were attained and before any permanent off‐odours were detected. Diamine concentrations correlated better with total viable count (TVC) than with counts of Gram negative organisms.