Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef

Kristian Key Milan Thamsborg*, Birgitte Winther Lund, Derek Victor Byrne, Jørgen Johannes Leisner, Niki Alexi

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

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Abstract

This study investigated cadaverine as a spoilage indicator in commercial beef products stored under conditions favourable for the growth of lactic acid bacteria. Samples included vacuum-skin-packed entrecotes (EB) aged up to 42 days and modified-atmosphere-packed (70% O2 + 30% CO2) minced beef (MB) stored at 5 °C. Two MB product lines were analysed: one stored aerobically two days post-slaughter before mincing and another stored for 14 days in vacuum packaging prior to mincing. Sensory assessment/evaluation and microbial analysis were performed throughout the shelf life of the products and compared to cadaverine levels measured using LC-MS/MS. Cadaverine concentrations in EB reached approximately 40,000 µg/kg on the “best before” date, while remaining below 50 µg/kg in both MB products on the corresponding date. While cadaverine concentrations in EB displayed a consistent increase, suggesting its potential as a spoilage indicator post-ageing, the low concentrations in MB, did not correlate with sensory assessments, revealing its limitations as a universal spoilage marker. In conclusion, it is necessary to conduct product-specific studies to evaluate the applicability of cadaverine as a spoilage indicator for beef products.

OriginalsprogEngelsk
Artikelnummer4489
TidsskriftFoods
Vol/bind12
Udgave nummer24
Antal sider11
ISSN2304-8158
DOI
StatusUdgivet - 2023

Bibliografisk note

Funding Information:
This research was supported by Danish Food and Innovation (DFI), funded by the Danish Agency for Higher Education and Sciences, in relation to the projects “Friskhedsmåling og bestemmelse af holdbarhed for kød og fisk” and “Måling af kvalitet og modningsprocesser for kød og fisk” (grant number 8101-00010B). This work was also supported by the university partnership Denmark-China, Sino Danish Centre (SDC), (grant number 116342; Kristian Key Milan Thamsborg) within the “Food and Health Research Theme”, Aarhus, Denmark. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Publisher Copyright:
© 2023 by the authors.

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