alexa Ozone Decontamination of Poultry Meat and Biogenic Amin
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Ozone Decontamination of Poultry Meat and Biogenic Amines as Quality Index

Raffaella Mercogliano1*, Alessandra De Felice2, Nicoletta Murru1, Serena Santonicola2 and Maria Luisa Cortesi1

1Department of Veterinary Medicine and Food Productions, Faculty of Veterinary Medicine, University “Federico II” of Naples, via F. Delpino 1, 80137 Napoli, Italy

2Veterinarisn,University “Federico II” of Naples, via F. Delpino 1, 80137 Napoli, Italy

*Corresponding Author:
Raffaella Mercogliano
Department of Veterinary Medicine and Food Productions
Faculty of Veterinary Medicine, University “Federico II” of Naples
via F. Delpino 1, 80137 Napoli, Italy
Tel: +39 0812536062
Fax: +39 081458683
E-mail: [email protected]

Received Date: January 15, 2014; Accepted Date: February 25, 2014; Published Date: March 12, 2014

Citation: Mercogliano R, Felice AD, Murru N, Santonicola S, Cortesi ML (2014) Ozone Decontamination of Poultry Meat and Biogenic Amines as Quality Index. J Food Process Technol 5:305. doi:10.4172/2157-7110.1000305

Copyright: © 2014 Mercogliano R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

To assure food safety in poultry meat the European Regulation does not authorize any decontamination treatment. Ozone has a strong oxidizing nature that makes it a useful tool for the inactivation of microorganisms. Aim of this study was to evaluate the effects of an experimental ozone gaseous treatment and production of the biogenic amines putrescine and cadaverine, as freshness index, during the storage of chilled poultry carcasses. Amines were extracted with perchloric acid, derivative with dansyl chloride, separated using a reversed- phase high-performance liquid chromatographic method, and detected by fluorescence. The results showed a reduction of microbial contamination as effect of the experimental ozone treatment of carcasses. In simply chilled poultry meat (Lot C control) a significant increases of putrescine and cadaverine at 15th days of storage. At 20t day higher levels of putrescine (53,63 mg/kg) and cadaverine (175,20 mg/kg) occurred in Lot C than in treated poultry meat of Lot A. Ozone decontamination resulted in lower levels of putrescine (32,37 mg/kg) and cadaverine (132,30 mg/kg), and in Lot A the shelf life was 6 days longer than in Lot C. If authorized, an ozone treatment during the storage of chilled poultry meat can induce a reduction of microbial contamination. Putrescine and cadaverine levels appeared to be useful to control the effectiveness of the ozone treatment on meat quality, and may be useful as quality index to highlight the loss of poultry meat freshness, before sensorial meat changes during storage of chilled poultry meat.

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