Effects of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage
Received: Mar 10, 2021 ; Revised: Jun 05, 2021 ; Accepted: Jun 17, 2021
Published Online: Jun 28, 2021
The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) (putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)) in pork belly during storage at 9°C. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.