Industrial and culinary practice effects on biologically active polyamines level in turkey meat

Main Article Content

Moein Bashiry
Hedayat Hoseini
Abdoreza Mohammadi
Ehsan Sadeghi
Nader Karimian-Khosroshahi
Francisco J. Barba
Amin Mousavi Khaneghah

Keywords

polyamines, curing agents, frying, boiling, RSM

Abstract

Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liquid chromatography equipped with an ultraviolet detector. Study outcomes showed the presence of sodium chloride, sodium nitrite, and sodium polyphosphate in turkey meat reduced the putrescine and spermine content significantly (P < 0.0001). The addition of ascorbic acid as a curing agent slightly increased the concentration of polyamines, while no significant linear effects were associated with the thermal processes. The study observed that curing agents like sodium chloride, sodium nitrite, sodium polyphosphate, and ascorbic acid at 2 g, 200 ppm, 0.5 g, and 382 ppm, respectively, in frying mode minimized spermine and putrescine content with more than 96% desirability. In conclusion, curing additives and cooking are promising procedures for polyamine reduction in turkey breast meat.

Abstract 81 | PDF Downloads 44 XML Downloads 0 HTML Downloads 3

References

Afshari, R., Hosseini, H., Khaksar, R., Mohammadifar, M.A., Amiri, Z., Komeili, R., et al. 2015. Investigation of the effects of inulin and ?-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: optimisation of the formulation using D-optimal mixture design. Food Technology and Biotechnology 53: 436–445. https://doi.org/10.17113/ftb.53.04.15.3980
Alizadeh, A.M., Hashempour-Baltork, F., Alizadeh-Sani, M., Maleki,  M., Azizi-Lalabad, M., and Khosravi-Darani K. 2020. Inhibition of Clostridium (C.) botulinum and its toxins by probiotic bacteria and their metabolites: an update review. Quality Assurance and Safety of Crops & Foods 12: 59–68. https://doi.org/10.15586/qas.v12iSP1.823
Amirkhanov, K., Igenbayev, A., Nurgazezova, A., Okuskhanova, E., Kassymov, S., Muslimova N., et al. 2017. Research article comparative analysis of red and white Turkey meat quality. Pakistan Journal of Nutrition 16: 412–416. https://doi.org/10.3923/pjn.2017.412.416
Araújo, J. and de Aquino Santana, L., 2018. Predictive modelling of foodborne bacteria inhibition by pomegranate (Punica gra-natum L.) peel extracts using response surface methodology. Quality Assurance and Safety of Crops & Foods 10: 137–144. https://doi.org/10.3920/QAS2017.1187
Bakhtiary, F., Sayevand, H.R., Remely, M., Hippe, B., Hosseini, H., Haslberger, A.G., et al. 2016. Evaluation of bacterial contamination sources in meat production line. Journal of Food Quality 39: 750–756. https://doi.org/10.1111/jfq.12243
Bashiry, M., Mohammadi, A., Hosseini, H., Kamankesh, M., Aeenehvand, S., and Mohammadi, Z. 2016. Application and optimization of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for sensitive determination of polyamines in turkey breast meat samples. Food Chemistry 190: 1168– 1173. https://doi.org/10.1016/j.foodchem.2015.06.079
Bozkurt, H. and Erkmen, O., 2002. Effects of starter cultures and addi-tives on the quality of Turkish style sausage (sucuk). Meat Science 61: 149–156. https://doi.org/10.1016/S0309-1740(01)00176-0
Busboom, J.R., 2003. Curing and smoking poultry meat. Cooperative Extension, Washington State University.
Dadáková, E., Pelikanova, T. and Kalac, P., 2011. Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking. Meat Science 87: 119–124. https://doi.org/10.1016/j.meatsci.2010.09.009
Dadáková, E., Pelikánová, T. and Kala?, P., 2012. Concentration of biologically active polyamines in rabbit meat, liver and kid-ney after slaughter and their changes during meat storage and cooking. Meat Science 90: 796–800. https://doi.org/10.1016/j.meatsci.2011.11.017
Dandrifosse, G., 2009. Biological aspects of biogenic amines, poly-amines and conjugates. Transworld Research Network.
El Adab, S., Wadda, W.B., Tekiki, A., Moussa, O.B., Boulares, M., et al. 2020. Effect of mixed startecultures on biogenic amines formation durin the ripening of Tunisian fermented camle meat sausage. Italian Journal of Food Science 321–336. https://doi.org/10.14674/IJFS-1733
Erdogan, M., Agirman, B., Boyaci-Gunduz, C. and Erten, H., 2018. Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik. Quality Assurance and Safety of Crops & Foods 10: 399–410. https://doi.org/10.3920/QAS2018.1314
Gençcelep, H., Kaban, G. and Kaya, M., 2007. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Meat Science 77: 424–430. https://doi.org/10.3920/QAS2018.1314
Granato, D. and Ares, G., 2014. Mathematical and statistical methods in food science and technology. John Wiley & Sons. https://doi.org/10.1002/9781118434635
Haddad, G.d.B.S., Moura, A.P.R., Fontes, P.R., Cunha, S.d.F.V.d., Ramos, A.d.L.S., et al. 2018. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: a response surface methodology study. Meat Science 137: 191– 200. https://doi.org/10.1016/j.meatsci.2017.11.030
Handa, A.K., Fatima, T. and Mattoo, A.K., 2018. Polyamines: bio-molecules with diverse functions in plant and human health and disease. Frontiers in Chemistry 6;10, 1–18. https://doi.org/10.3389/fchem.2018.00010
Hazar, F.Y., Kaban, G. and Kaya, M., 2017. The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastirma. Journal of Food Science and Technology 54: 3892–3898. https://doi.org/10.1007/s131970172845-8
Hrynets, Y., Omana, D.A., Xu, Y. and Betti, M., 2011. Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: effect on lipid and pigment content. Poultry Science 90: 458–466. https://doi.org/10.3382/ps.2010-00859
Jastrz?bska, A., Kowalska, S. and Sz?yk, E., 2016. Studies of levels of biogenic amines in meat samples in relation to the content of additives. Food Additives & Contaminants: Part A 33: 27–40. https://doi.org/10.1080/19440049.2015.1111525
Kala?, P., 2009. Recent advances in the research on biological roles of dietary polyamines in man. Journal of Applied Biomedicine 7: 65–74. https://doi.org/10.32725/jab.2009.007
Kala?, P., 2014a,b. Health effects and occurrence of dietary polyamines: a review for the period 2005–mid 2013. Food Chemistry 161: 27–39. https://doi.org/10.1016/j.foodchem.2014.03.102
Kamani, M.H., Safari, O., Mortazavi, S.A. and Atash, M.M.S., 2015. Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique. Quality Assurance and Safety of Crops & Foods 7: 589–598. https://doi.org/10.3920/QAS2014.0445
Ke?keko?lu, H. and Üren, A., 2013. Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal food. Quality Assurance and Safety of Crops & Foods 5: 169–176. https://doi.org/10.3920/QAS2012.0150
Kilic, B., Simsek, A., Claus, J.R., Karaca, E. and Bilecen, D., 2018. Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation. LWT 92: 290–296. https://doi.org/10.1016/j.lwt.2018.02.037
Kozová, M., Kala?, P. and Pelikánová, T., 2009. Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cook-ing. Food Chemistry 116: 419–425. https://doi.org/10.1016/j.foodchem.2009.02.057
Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., et al. 2017. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages. Food Chemistry 218: 129– 136. https://doi.org/10.1016/j.foodchem.2016.09.056
Mejri, J., Melki, M. and Mejri, M., 2017. Modeling of cooking and coolind processes of Tunisian salami. Italian Journal of Food Science 29: 613–626. https://doi.org/10.14674/IJFS-665
Mokhtarian, M., Heydari Majd, M., Koushki, F., Bakhshabadi, H., Daraei Garmakhany, A., et al. 2014. Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling. Quality Assurance and Safety of Crops & Foods 6: 201–214. https://doi.org/10.3920/QAS2012.0121
Muñoz-Esparza, N.C., Latorre-Moratalla, M.L., Comas-Basté, O., Toro-Funes, N., Veciana-Nogués, M.T., et al. 2019. Polyamines in food. Frontiers in Nutrition 6: 108–108. https://doi.org/10.3389/ fnut.2019.00108
Naila, A., Flint, S., Fletcher, G., Bremer, P. and Meerdink, G., 2010. Control of biogenic amines in food—existing and emerging approaches. Journal of Food Science 75: R139–R150. https://doi.org/10.1111/j.1750-3841.2010.01774.xc
Naseri, M., Rezaei, M., Moieni, S., Hosseni, H. and Eskandari, S., 2010. Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle. International Journal of Food Science & Technology 45: 1973–1979. https://doi.org/10.1111/j.1365-2621.2010.02349.x
Pandiselvam, R., Manikantan, M.R., Sunoj, S., Sreejith, S. and Beegum, S., 2019. Modeling of coconut milk residue incorporated rice-corn extrudates properties using multiple linear regression and artificial neural network. Journal of Food Process Engineering 42: e12981. https://doi.org/10.1111/jfpe.12981
Paulsen, P. and Bauer, F., 2007. Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal pro-cessing. European Food Research and Technology 225: 921–924. https://doi.org/10.1007/s00217-006-0464-0
Perlo, F., Fabre, R., Bonato, P., Jenko, C., Tisocco, O., et al. 2018. Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid. Ciência Rural 48:04;1–7. https://doi.org/10.1590/0103-8478cr20170238
Pilevar, Z., Bahrami, A., Beikzadeh, S., Hosseini, H. and Jafari, S.M., 2019. Migration of styrene monomer from polystyrene packaging materials into foods: characterization and safety evaluation. Trends in Food Science & Technology 91: 248–261. https://doi.org/10.1016/j.tifs.2019.07.020
Posthuma, J.A., Rasmussen, F.D. and Sullivan, G.A., 2018. Using a cured meat model system to investigate factors that influence cured color development. Nebraska Beef Cattle Report; 128–131.
Ramezani, H., Hosseini, H., Kamankesh, M., Ghasemzadeh-Mohammadi, V. and Mohammadi, A., 2015. Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry. European Food Research and Technology 240: 441– 450. https://doi.org/10.1007/s00217014-2343-4
Roseiro, L.C., Santos, C., Goncalves, H., Serrano, C., Aleixo, C., et al. 2017a. Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing. Food Chemistry 228: 26–34. https://doi.org/10.1016/j.foodchem.2017.01.125
Roseiro, L.C., Santos, C., Gonçalves, H., Serrano, C., Aleixo, C., et al. 2017b. Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing. Food Chemistry 228: 26–34. https://doi.org/10.1016/j.foodchem.2017.01.125
Sagarika, N., Prince, M.V., Kothakota, A., Pandiselvam, R., Sreeja, R., et al. 2018. Characterization and optimization of microwave assisted process for extraction of nutmeg (Myristica fragrans Houtt.) mace essential oil. Journal of Essential Oil Bearing Plants 21: 895–904. https://doi.org/10.1080/0972060X.2018.1517613
Sebranek, J.G. and Bacus, J.N., 2007. Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Science 77: 136–147. https://doi.org/10.1016/j.meatsci.2007.03.025
Shameena Beegum, P.P., Manikantan, M.R., Sharma, M., Pandiselvam, R., Gupta, R.K., et al. 2019. Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks. Journal of Food Process Engineering 42: e13048. https://doi.org/10.1111/jfpe.13048
Srikanth, V., Rajesh, G.K., Kothakota, A., Pandiselvam, R., Sagarika,  N., et al. 2020. Modeling and optimization of developed cocoa beans extractor parameters using box behnken design and artificial neural network. Computers and Electronics in Agriculture 177: 105715. https://doi.org/10.1016/j.compag. 2020.105715
Srinivas, Y., Mathew, S.M., Kothakota, A., Sagarika, N. and Pandiselvam, R., 2020. Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: an assess-ment of drying kinetics, process optimization and quality. Innovative Food Science & Emerging Technologies 66: 102541. https://doi.org/10.1016/j.ifset.2020.102541
Taheri, T., Fazlara, A., Roomiani, L. and Taheri, S., 2018. Effect of chitosan coating enriched with cumin (Cuminum cyminum L.) essential oil on the quality of refrigerated turkey breast meat. Italian Journal of Food Science 30: 628–640. https://doi.org/10.14674/IJFS-1158
Triki, M., Herrero, A.M., Jiménez-Colmenero, F. and Ruiz-Capillas, C., 2018. Quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage. Foods 7: 132. https://doi.org/10.3390/foods7090132
Vidal, V.A.S., Biachi, J.P., Paglarini, C.S., Pinton, M.B., Campagnol, P.C.B., et al. 2019. Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties. Meat Science 152: 49–57. https://doi.org/10.1016/j.meatsci.2019.02.005
Xu, N., Li, T., Jia, R., Zhang, H. and Wang, R., 2018. Selection of nitrite and bioamine-degrading bacteria and its improvement of fish sausage quality. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 34: 304–312. https://doi.org/10.11975/j.issn.1002-6819.2018.15.038
Zhang, Y.M., Qin, N., Luo, Y.K. and Shen, H.X., 2015. Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage. Journal of the Science of Food and Agriculture 95: 1157–1162. https://doi.org/10.1002/jsfa.6803