Article

Effects of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Jinwoo Cho1, Hye-Jin Kim1, Ji-Seon Kwon1, Hee-Jin Kim2, Aera Jang1,*
Author Information & Copyright
1Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea.
2Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea.
*Corresponding Author: Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea. E-mail: ajang@kangwon.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 10, 2021 ; Revised: Jun 05, 2021 ; Accepted: Jun 17, 2021

Published Online: Jun 28, 2021

Abstract

  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.

Keywords: Boiled pork belly; Food safety; Biogenic amine; Marination; Black currant


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Special Issue: 67th ICoMST 2021


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